These orange-flavored cinnamon rolls come our wonderfully tender, sweet, and sticky. Covered in a gooey and super sticky orange cream cheese glaze, they are an amazing brunch treat that will make your entire house smell incredibly fragrant.
Ingredients
- warm whole milk (110 degrees F (43 degrees C)): 0.75 cup
- active dry yeast: 1 pack (.25 ounce pack)
- egg, at room temperature: 1 piece
- egg yolk, at room temperature: 1 piece
- unsalted butter: 0.5 cup (softened)
- honey: 2 Tbsp
- freshly grated orange zest: 1.5 tsp
- orange juice: 0.25 cup (freshly squeezed)
- all-purpose flour: 3.5 cups (divided, or more if needed)
- kosher salt: 1.5 tsp
- cooking spray: 0 piece
- unsalted butter: 0.5 cup (softened)
- light brown sugar: 0.5 cup
- ground cinnamon: 2 tsp
- freshly grated orange zest: 1.5 tsp
- cream cheese: 4 ounces (softened)
- powdered sugar: 1 cup
- freshly grated orange zest: 1 Tbsp
- orange juice: 1 Tbsp (freshly squeezed)
- kosher salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Pour warmed milk into the bowl of a stand mixer fitted with a paddle attachment for the dough. Sprinkle yeast evenly over the surface of the milk. Let stand until foamy, 5 to 10 minutes.
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Add egg and egg yolk, butter, honey, orange zest, and orange juice to the yeast mixture. Beat on low until combined, about 45 seconds. Add 2 cups flour; beat on low until a wet dough forms, about 1 minute. Turn off mixer; switch to the dough hook attachment. Add 1 1/2 cups flour and salt, beat on medium until dough is soft and elastic, 7 to 10 minutes. If necessary, add an additional 1/2 cup flour, tablespoon by tablespoon, using as little as possible to achieve a soft dough. The dough should be quite sticky. Gather dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and set aside to rise at room temperature until doubled in size, about 1 hour.
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Combine butter, brown sugar, cinnamon, and orange zest for the filling in a bowl. Mix with a spatula until smooth and creamy, about 1 minute. Set aside.
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Punch down the dough and transfer to a well-floured surface. Roll dough into a large 10 x 18-inches rectangle. Spread the filling over the surface of the dough, leaving a 1/2 inch border along the top long edge. Roll the dough away from you to create a log, and pinch seam to seal. Cut dough log into 12 equal rolls (about 1 1/2 inches wide). Transfer rolls to a greased 13 x 9 inch baking dish. Loosely cover with plastic wrap, and set aside to rise at room temperature until puffy and almost doubled in size, 30 to 45 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake rolls in the preheated oven until golden brown, 22 to 25 minutes.
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While rolls are baking, prepare the frosting. Combine cream cheese, powdered sugar, orange zest, orange zest, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until very smooth and creamy, 2 to 3 minutes.
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Remove rolls from oven and transfer to a wire rack. Let cool 2 minutes, then spread frosting evenly over the rolls. Serve warm.
