Sort ingredients
scotts822
QR Code
Listen
Pdf
Warm the milk (227 grams / 1 cup) to about 110-115°F/43-46°C. Add the yeast (7 grams/ 2 ¼ teaspoons), and ½ teaspoon of sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
In a large mixing bowl, add flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ¼ cup), salt (1 ½ teaspoons), butter (85 grams/ 6 tablespoons), eggs (2 large), and the yeast/milk mixture. Use clean hands to mix together until a sticky dough forms.
If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
After bulk fermentation, turn the dough out onto a lightly floured countertop and roll it out into a rectangle about 18 x 12-inches (46 x 30 cm) in size.
Spread the soft butter (56 grams/ ¼ cup) all over the dough leaving about ½-inch of the dough free from filling at the bottom long edge. Mix the cinnamon (15 grams/ 1 ½ tablespoons), orange zest (1 tablespoon), and brown sugar (200 grams/ 1 cup) together and then evenly distribute on top of the butter.
Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal.
Use a serrated knife to divide the dough into 4 equal pieces. Now cut each quarter of the log into 3 equal pieces to get 12 rolls.
Transfer the cut rolls into a greased 9 x 13-inch (23 x 33 cm) baking dish and cover with plastic wrap. Proof the rolls for about 45 minutes if using instant yeast and about 75 minutes if using active dry yeast.
Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
Remove the plastic wrap and bake for 30-35 minutes, until golden brown.
While the rolls are baking, make the frosting by placing the cream cheese (113 grams/ ½ cup) and butter (56 grams/ ¼ cup) in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides.
Add the powdered sugar (240 grams/ 2 cups), orange zest (2-3 tablespoons), and orange juice (1 tablespoon) into the mixing bowl and start mixing on low until the sugar starts to combine with the cream cheese mixture. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy.
When the rolls are out of the oven but still warm, spread the frosting over the top. The warm rolls will help the frosting to seep in.
Notes:
How to store in the freezer: You can freeze unbaked rolls for up to 2 months. When ready to bake, move them to your refrigerator and let thaw overnight. About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the rolls are doubled in size, remove the plastic wrap and bake.
How to store in the refrigerator: You can refrigerate the unbaked rolls for up to 24 hours. If they sit in the fridge for too long, the filling will start to liquify and leak out of the rolls. About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the rolls are doubled in size, remove the plastic wrap and bake.
How to Prep the Frosting Ahead: Orange Cream Cheese Frosting can be made in advance and stored in an airtight container. Store in the refrigerator for up to 3 days and in the freezer for up to 2 months. Let thaw in the refrigerator overnight. Next day, while the rolls are baking in the oven, remove the frosting from the refrigerator to soften. You don’t need to rewhip it.