Orange Sweet Rolls

Prep Time:

Bake/Cook Time:

27m - 30m

Yield:

24 rolls

Plan for:

3+ hours proof time

Think of these soft and fluffy Orange Sweet Rolls as cinnamon rolls' zesty cousin. Instead of the typical cinnamon-sugar filling, these rolls are packed with a sweet and citrusy orange filling. To make them even more irresistible, they're drizzled with a smooth, creamy orange glaze. The aroma when they're baking is enough to make anyone's mouth water—imagine warm bread combined with the sweet, invigorating scent of oranges. Every bite of these rolls is a delightful mix of tangy, sweet, and buttery flavors. Perfect for breakfast, brunch, or a sweet treat, they're like a little burst of sunshine on a plate!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Dough

2/3 cup (160g) water, about 75°F
1 tablespoon instant yeast
1 cup (120g) bread flour*
2 large eggs (room temperature)
1/4 cup (60g) water, room temperature
1 tablespoon vanilla extract
1/2 cup (100g) Dixie Crystals Extra Fine Granulated Sugar
2 tablespoons honey
1 tablespoon salt
4 cups (480g) bread flour*
3 tablespoons instant yeast
1/4 cup (60g) water lukewarm
16 tablespoons (226g) unsalted butter, soft

Orange Filling

13 tablespoons (180g) unsalted butter, soft
1/3 cup (66g) Dixie Crystals Extra Fine Granulated Sugar
1/2 cup (120g) frozen concentrated orange juice
1 1/4 cup (125g) almond flour
2 cups (240g) pecan pieces

Orange Glaze

4 cups (480g) Dixie Crystals Confectioners Powdered Sugar
6 tablespoons (90g) frozen concentrated orange juice
Pinch salt
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a mixing bowl, combine first listed water with first listed yeast. Add first listed flour and mix smooth using a rubber spatula. Cover with plastic wrap and set aside for 1 hour in a warm area.
To mixing bowl add eggs, room temperature water, vanilla, sugar, honey, salt, and remaining flour.
Combine yeast with lukewarm water and place on top of flour.
Either with hands or using a dough hook attachment, mix until dough becomes elastic and smooth, about 5-7 minutes. (Medium speed if using stand mixer). Make certain dough never reaches above 82°F. Doing so would result in dry rolls.
Flour brands vary in the amount of moisture they absorb. If needed, add a touch of flour. However, dough should be soft and elastic. Not dry and firm.
Gradually add pieces of butter to dough allowing it to be fully incorporated before adding next amount. When incorporated stop mixing.
Cover bowl with plastic food wrap and set in a warm place and allow dough to rise until doubled in volume, about 60-80 minutes.
Meanwhile, prepare filling by whisking together soft butter and sugar. Once smooth add concentrated orange juice followed by almond flour. Do not add pecans and do not refrigerate as cold filling will slow down rising process of rolls.
Set aside a jelly roll pan or 3, 8-inch (or 9-inch) round cake pans, line bottom with parchment paper and brush sides liberally with butter.
When dough has doubled in size remove from bowl, this will make dough collapse and is normal and is required.
On a well-floured surface roll dough into a rectangle measuring roughly 20-inches long and 18-inches wide.
Spread orange filling evenly over surface and sprinkle with pecan pieces.
Starting from bottom edge roll dough forward into a long roll. Cut dough crosswise in 24 equal rolls. (A ruler can help with equal sizing).
On jelly roll pan place 4 rolls widthwise and 6 lengthwise. If using round pans place 8 rolls in each.
Place in a warm place until rolls have gained about 75% in volume, this will take at least 1 hour but can be more depending on room temperature. In about 40 minutes turn on oven to 340°F.
For glaze whisk together powdered sugar, concentrated orange juice, salt, and vanilla. Cover and set aside.
Place proofed buns in oven and bake until golden brown, about 27-30 minutes.
Once lukewarm or cooled, using a spoon spread orange glaze over surface of rolls.