Orange Sweet Rolls

For the last two weeks, we have had family visiting us. It has been fun as they have tried to see everything (well, the major things) there is to see in DC, and enjoyed every minute of it (I hope.) It is a well-known fact that Aaron’s family could subsist on a permanent diet of sugar—in any form.

Since it is their last day with us, I decided to make them something fittingly sweet yet not so sweet that Aaron or I could not eat it.  And I found this recipe by Erin on her website Lemon Sugar—the perfect recipe for these beautiful, moist, sugary, citrus-y Orange Sweet Rolls. Now, if you are not a fan of citrus, you can always turn these into cinnamon rolls instead.  But you should give the oranges a shot.

It is a bit more time-consuming than my recipes of late, but, oh, it is well worth the time and effort. They turned out beautifully and my house smelled of warm citrus goodness!

I did not alter the recipe one bit, followed it faithfully, and they turned out just as Lemon Sugar promised—perfect! Thank you, Erin, for this recipe that is bound to become a family favorite. For more exciting recipes and great photography, check out Lemon Sugar. These Orange Sweet Rolls are to die for!

INGREDIENTS

For Dough:
• 3 (.25 ounce) packets active dry yeast (2 and 1/4 Tablespoons)
• 1 and 3/4 cups warm water (approximately 110 degrees)
• 1/2 cup honey
• 1/2 cup melted butter
• 2 teaspoons salt
• 2 large eggs, beaten
• 4 to 6 cups flour, plus more if needed
For filling:
• 1/2 cup (1 stick) butter, at room temperature
• 1 cup sugar
• 3 Tablespoons freshly squeezed orange juice
For glaze:
• 2 cups powdered sugar
• 3 Tablespoons freshly squeezed orange juice
• 1/2 cup heavy cream (more as needed to reach desired consistency)
• 1 teaspoon orange extract (optional)

1. Preheat oven to 170 degrees, and then turn it off. You want a warm oven to help the dough proof.
2. In the bowl of a stand mixer, combine the warm water and yeast. Allow it to sit for 5 minutes until yeast begins to bubble.
3. Add the honey, melted butter, salt and eggs. Use a whisk to combine.
4. Using the dough hook on your stand mixer, slowly add 4 cups of flour and beat to combine. Mixture will be wet.
5. Then add 1/2 cup at a time until dough pulls away from sides of bowl but is still slightly sticky. This will be a wet dough, so don’t add too much flour. Your finger should stick to the dough but shouldn’t pull any dough away with it.
6. Move dough to a well-oiled or buttered bowl. Cover with plastic wrap and place in warm oven. (Make sure the oven is off now!)
7. Allow dough to double in bulk, which will take about 45 minutes.
8. After dough has risen, punch it down and roll it in to a large sheet, approximately 16×24 inches.
9. Spread filling (see below) over the dough, then tightly roll into a jellyroll shape, starting at the long end of the dough.
10. Using string, floss or a sharp knife, cut into 1-inch pieces and place into a buttered 9×13 pan.
11. Cover with a towel, and place back into warm oven. Allow to rise for a second time, about 20 minutes.
12. Preheat oven to 375 degrees, and bake for 20-25 minutes or until golden brown.
13. Drizzle glaze (see below) over the top of the warm rolls, and enjoy!
For filling:
14. Combine all ingredients in a small bowl. Spread evenly over rolled dough.
For glaze:
15. With a whisk, combine all ingredients until smooth. Glaze should be thin enough to pour, but thick enough to coat the back of a spoon. If necessary, add more cream or sugar to achieve desired consistency.