Description
These Sticky Orange Rolls with Cream Cheese Glaze feature a soft, cardamom- and ginger-spiced dough infused with fresh orange zest and juice. Rolled up with a sweet orange sugar filling and baked to golden perfection, these aromatic rolls are finished with a tangy and creamy orange-flavored cream cheese glaze, making them the perfect sweet breakfast treat or dessert for gatherings.
Ingredients
Dough
- 3/4 cup milk, warmed to about 100°F (warm but not hot to the touch)
- 1 envelope active dry yeast (2 ¼ teaspoons)
- 1/2 cup unsalted butter, very soft
- 1/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 4 to 4 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cardamom
- Zest of 2 medium oranges
- 2 eggs
Filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- Zest of 1 medium orange
- 4 tablespoons fresh-squeezed orange juice
- 3 tablespoons unsalted butter, very soft
Glaze
- 4 ounces cream cheese, softened
- 1/2 teaspoon pure vanilla extract
- Zest of 1 medium orange
- 4 tablespoons fresh-squeezed orange juice
- 1 1/2 cups powdered sugar
Instructions
- Make the dough: Sprinkle the yeast over the warmed milk in the bowl of a stand mixer and let it sit for a few minutes until foamy. Using the paddle attachment, mix in the softened butter, sugar, vanilla, and 1 cup of flour until combined. Stir in salt, cardamom, and orange zest. Add eggs and enough of the remaining flour to form a soft, sticky dough. Switch to the dough hook and knead on low speed for about 5 minutes until elastic and pliable. Coat the dough with vegetable oil, cover with plastic wrap, and let it rise until nearly doubled, about 1 hour.
- Make the filling: In a small bowl, combine the granulated sugar, brown sugar, cardamom, and ginger. Work in the orange zest with your fingers until the mixture feels like wet, soft sand. Stir in fresh orange juice to create a spreadable filling.
- Shape the rolls: Lightly grease a 13×9-inch baking dish. On a floured surface, roll the dough into a 10×15-inch rectangle. Spread the softened butter evenly over the dough, then evenly spread half of the orange sugar filling, leaving a 1-inch border around the edges. Roll the dough tightly from the long edge, accepting some filling will leak out.
- Cut and arrange: Slice the rolled dough into 12 even pieces and place them cut side up in the prepared baking pan. Spoon the remaining orange filling over the rolls, including any filling that leaked out during rolling.
- Second rise: Cover rolls lightly with plastic wrap and let rise until puffy and nearly doubled, about 1 hour. Alternatively, cover tightly and refrigerate for up to 24 hours; before baking, bring to room temperature for 30 minutes.
- Bake: Preheat oven to 350°F. Bake the rolls for 35 minutes or until golden and a thermometer inserted into the center reads 190°F.
- Prepare the glaze: While baking, whip cream cheese in a medium bowl with an electric hand mixer until light and fluffy. Add vanilla extract, orange zest, and orange juice and mix until combined. Blend in the powdered sugar until smooth and creamy.
- Finish and serve: When the rolls are done, spread the cream cheese glaze over them while warm. Serve immediately for best taste and texture.
Notes
- Allow the dough to rise properly to ensure light, fluffy rolls.
- The orange sugar filling will be a bit runny; this is normal and adds to the flavor and moisture of the rolls.
- You can refrigerate the shaped rolls after the second rise for up to 24 hours to bake later.
- Use freshly squeezed orange juice and zest for the best flavor in both filling and glaze.
- Ensure cream cheese and butter are softened to room temperature for easy mixing.
- Check the internal temperature of rolls to make sure they are fully baked (190°F).
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
