Softest Orange Rolls
Serves 18
20 mins prep
25 mins cook
45 mins total
Soft orange rolls filled with orange zest and cinnamon, topped with an orange-juice cream cheese frosting.
Tangzhong
Dough
Filling
Icing
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Make the tangzhong
Combine 5 tbsp water, 5 tbsp milk and 3 tbsp plus 1 tsp of flour in a medium saucepan over medium heat.
Whisk constantly as it cooks until the mixture has thickened, similar to a thick pudding consistency. This can take 1-3 minutes depending on your burner strength.
Remove from heat and set aside to cool slightly.
Make the dough
Whisk together the tangzhong mixture, milk (110°F-115°F), melted butter (slightly cooled), pinch of sugar, eggs and zest either in a large bowl (if mixing by hand) or in the bowl of a stand mixer fitted with the dough hook attachment.
Add the bread flour, diastatic malt powder (if using), yeast and salt.
Mix just until everything comes together and then rest the dough (covered) for 20 minutes.
After resting, knead the dough until smooth and elastic. Rather than kneading for an amount of time, perform the window pane test on your dough periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
Transfer the dough to a large, greased bowl. Cover and proof for 1 hour to 1 hour and 30 minutes.
Make the filling
Beat together the softened butter, granulated sugar, brown sugar, orange zest, salt and cinnamon in a bowl until thoroughly combined.
Punch down the dough and divide it in half. Keep one half covered while you work with the other.
Roll the dough into a 16” x 8” rectangle. Spread half of the filling onto the dough. Starting with the long side, roll up the dough into a log. Cut into 12 slices (or 9 like I did this time) using unflavored dental floss or clear fishing line.
Repeat with the other ball of dough and remaining filling.
Grease a 9x13 pan and include parchment paper with overhang if you’d like to remove the rolls from the pan easier.
Arrange in the pan and cover. Proof for one hour. Make the frosting while they proof.
Make the frosting
Beat the room temperature cream cheese for 2-3 minutes (or until no lumps remain). Add the room temperature butter and beat 2-3 minutes.
Add the orange juice, vanilla and salt. Beat until combined.
Add the sifted powdered sugar. Beat until fully combined. Set aside.
Bake and frost
Preheat the oven to 350°F.
Uncover rolls and bake for 23-25 minutes. They should be lightly browned. The internal temperature should be 188°F.
Remove the rolls and let cool for 5 minutes before spreading the frosting all over the tops. Serve rolls warm.
