In my house growing up, orange rolls for breakfast on Thanksgiving morning was a tradition. I remember anxiously waiting to put them in the oven at 8:30 – so that they’d be ready to eat when the Macy’s Thanksgiving Day parade came on. Then, mom putting the turkey in shortly thereafter to perfume the air in the house all morning and afternoon long.
I always have preferred orange rolls to cinnamon rolls. Something about that sweet, citrusy zing that I just love. But I’d always made them from the tube, and for something as special as Thanksgiving morning breakfast – I wanted to learn to make them from scratch. I’ve made these a couple times now, and they’re always wonderful and well received. Light, yeasty and moist – with plenty of bright flavor.
I hope that you all have a Happy Thanksgiving, and spend the day treasuring the time with family and friends. I can’t wait to see the jolly man in the red suit pull into Herald Square on Thursday at noon – and bring the official start of the Holiday season along with him. Happy Holidays, everyone!
Orange Sweet Rolls
For the rolls:
1¼ cups milk, heated to 115°
2 1/4 tsp active dry yeast
1/3 cup granulated sugar
2 tbsp. unsalted butter, melted, plus 16 tbsp., softened
1 tsp. kosher salt
1 egg, lightly beaten
4 cups flour
1/2 cup packed light brown sugar
1/4 cup orange zest (from about 4 oranges)
For the orange-cream cheese icing:
4 oz. cream cheese, softened
1 1/2 cups confectioners sugar
1 tsp. orange extract
1 tsp. vanilla extract
3 tbsp fresh orange juice
Make the dough: Combine milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in granulated sugar, melted butter, 1 tsp. salt, and egg; add flour, and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Cover with plastic wrap; let sit until dough doubles in size, about 1½ hours.
Make the filling by combining the 1/2 cup softened butter, orange zest and brown sugar in a small bowl – mash with fork to combine.
Transfer dough to a work surface; using a rolling pin, roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough. Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9× 13 baking dish; cover with plastic wrap. Chill 6 hours or overnight.
To make the icing, beat cream cheese using a hand mixer until light and fluffy. Carefully add in the confectioners sugar, extracts, and juice and mix until smooth.
Heat oven to 375°. Uncover rolls and bake until golden brown, about 25 minutes. Pour over the warm orange rolls and serve.
Source: adapted from Saveur
