Ingredients (Makes 10–12 Rolls)
For the Dough
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (about 40–45°C / 105–110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 teaspoon salt
- 1 tablespoon orange zest (from 1 large orange)
For the Cinnamon Orange Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
For the Orange Glaze
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large bowl, combine the warm milk and granulated sugar. Stir until the sugar dissolves.
Sprinkle the yeast over the milk mixture and let it sit for 5–10 minutes until foamy. This indicates that the yeast is active.
Step 2: Make the Dough
Add the melted butter, egg, salt, and orange zest to the yeast mixture. Stir until well combined.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky. Add small amounts of flour if needed.
Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Step 3: Prepare the Filling
In a small bowl, mix the softened butter, brown sugar, cinnamon, orange zest, and vanilla extract until smooth and spreadable.
Set aside.
Step 4: Roll and Fill the Dough
Once the dough has risen, punch it down gently to release air.
Roll the dough out on a lightly floured surface into a rectangle approximately 30 x 40 cm (12 x 16 inches).
Spread the cinnamon orange filling evenly over the dough, leaving a small border around the edges.
Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
Step 5: Cut and Second Rise
Using a sharp knife or unflavored dental floss, cut the log into 10–12 equal rolls.
Place the rolls cut-side up into a greased baking dish, leaving a small space between each roll.
Cover loosely and let rise for 30–45 minutes, or until puffy and nearly doubled.
Step 6: Bake the Rolls
Preheat the oven to 180°C (350°F).
Bake the rolls for 22–28 minutes, until lightly golden on top and cooked through. The centers should be soft, not doughy.
Remove from the oven and allow to cool slightly.
Making the Orange Glaze
Step 7: Prepare the Glaze
In a medium bowl, whisk together powdered sugar, orange juice, orange zest, and vanilla extract until smooth.
Adjust consistency by adding more orange juice for a thinner glaze or more powdered sugar for a thicker glaze.
Step 8: Glaze the Rolls
Pour or drizzle the glaze over the warm rolls so it melts slightly and coats the tops.
Let the rolls rest for 10 minutes before serving.
Tips for Best Results
- Use fresh oranges for the best flavor.
- Do not overheat the milk, as this can kill the yeast.
- For extra soft rolls, brush the tops with melted butter immediately after baking.
- These rolls are best enjoyed warm but are also excellent the next day.
