It’s SPRING you guys!
When Spring comes around I find myself craving any and all things citrus. These orange rolls are fresh and zesty and everything you’ve ever dreamed of having from an orange roll.
I’m not going to lie to you, though.
I used to not like orange rolls.
I know. I know. But I was young and stupid and my only concern was that there wasn’t any cinnamon in these intruders that called themselves sweet rolls.
But now I’m older and wiser and my palate has changed significantly. I can now appreciate the glorious Orange Roll for what it is: Not a cinnamon roll.
These rolls use freshly squeezed orange juice and orange zest to absolutely burst with citrus flavors.
If you look at the frosting and in the filling you can see little bits of orange zest in there. That makes my little food blogging/food photographer heart burst with happiness.
Not only is the filing absolutely to die for, but the frosting is cool and creamy. It is tangy from the orange zest, yet creamy and smooth from the cream cheese.
And let’s talk about the actual roll itself. This dough is SO good. It is fluffy and soft and sucks in all that gloriously juicy filling so every bite is satisfyingly orangey.
Orangey. Is that a word? I think it is. Donald Trump probably made it a word. Or Oompa Loompas. Same diff.
If he becomes president and I get thrown into a prison cell for writing that, I REALLY hope Jimmy Fallon is my cell mate. Prison wouldn’t be nearly as bad.
I have a feeling we’d get beaten up a lot, though.
- 2 tablespoons yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 cup hot water
- 1/2 cup vegetable shortening
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 3 eggs
- 4 1/2 - 5 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 grated orange peel
- 6 tablespoons butter, softened
- 1/4 cup butter, softened
- 4 oz. cream cheese, softened
- Zest and juice from one orange
- 2-3 cups powdered sugar
- Combine 2 tablespoons yeast, 1/4 cup warm water and 1 teaspoon sugar in a small bowl and let rest until yeast is foamy, about five minutes.
- Meanwhile, in the bowl of an electric mixer with the dough hook attached, combine hot water, shortening, sugar and salt. Let the hot water cool before adding the yeast mixture so the temperature doesn't kill the yeast.
- After adding the yeast mixture, add eggs and enough flour until the dough starts to pull away from the sides and bottom of the bowl when mixing.
- Knead for 2-3 minutes before transferring to a greased bowl to let rise. The dough should be really sticky. Allow to rise in a warm and non-drafty area for 1 1/2 hours.
- Mix together all ingredients until combined.
- Whip until soft. Add powdered sugar until you reach the consistency and sweetness that you like.
- Roll dough out into a 12x7 inch rectangle. Spread filling on with a rubber spatula or knife until you have a nice even coating covering the whole rectangle. Starting at the top of the rectangle, roll the dough toward you so now you have a long log. Using a sharp serrated knife, cut into 1 inch slices.
- Place on a greased cookie sheet and let rest/rise for about 30 minutes while your oven comes to temperature. Bake at 400° F for 15 minutes or until the rolls are a nice golden brown color. Frost while still warm and serve immediately!
No offense, Jimmy! Love me, please.