Orange Rolls

There’s something truly magical about the smell of freshly baked Orange Rolls wafting through the kitchen. As a child, weekends were often filled with the anticipation of helping my grandmother whip up a batch of these delightful treats. The sheer joy of watching the dough rise and transform into fluffy, golden rolls was always a sight to behold. We used to gather around the table, desperately waiting for the first batch to cool down just enough to slather with a sweet glaze. The combination of the bright citrus and the warm, buttery dough made these rolls a staple in our family gatherings, and they quickly became a beloved tradition. Whether it was a lazy Sunday morning or a special occasion, the Orange Rolls were always a hit. Today, I’m excited to share this recipe that carries all the warmth and nostalgia of my childhood, so you can create your own cherished moments with family and friends.

Recipe Ingredients for Orange Rolls

When it comes to baking, the ingredients you choose can make all the difference. For these Orange Rolls, each component plays a vital role in creating the perfect balance of flavor and texture. The star ingredients like all-purpose flour, granulated sugar, and instant yeast work together to create a light and fluffy dough, while crème fraîche adds richness and moisture. The addition of sweetened flaked coconut and orange zest provides that signature flavor profile we love. Here’s what you’ll need:

• 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided: This is the foundation of our dough, giving it structure and fluffiness.
• ¾ cup (150 grams) granulated sugar, divided: Sweetness is key, and we’ll use it both in the dough and for the filling.
• 1 (0.25-ounce) package (7 grams) instant yeast: This helps our rolls rise beautifully.
• 2½ teaspoons (6 grams) kosher salt, divided: Salt enhances the flavors and balances the sweetness.
• ¾ cup (180 grams) crème fraîche: This adds creaminess and moisture to the dough.
• ¼ cup (60 grams) water: Used to help activate the yeast.
• ¼ cup (56 grams) refined coconut oil, room temperature and cubed: This adds richness and a hint of coconut flavor.
• 3 tablespoons (42 grams) unsalted butter, room temperature and divided: Butter contributes to the flavor and texture of the rolls.
• 1 large egg (50 grams), room temperature: Eggs help bind the dough together and add richness.
• 3 large egg yolks (56 grams), room temperature: Extra yolks enrich the dough for a softer texture.
• ¾ cup (63 grams) sweetened flaked coconut: This adds a delicious coconut flavor to our filling.
• 1 tablespoon (6 grams) plus 2 teaspoons (4 grams) packed orange zest, divided: Fresh zest brings a vibrant flavor to the rolls.
• 2 cups (240 grams) confectioners’ sugar: This is used to create the sweet glaze.
• 2½ tablespoons (37.5 grams) fresh orange juice: Adds a tart and refreshing element to the glaze.
• 2 tablespoons (28 grams) unsalted butter, melted: For our delicious glaze.

Putting Together Orange Rolls

Creating Orange Rolls is a labor of love, but the process is straightforward and rewarding. You’ll enjoy each step, from mixing the dough to the moment you pull them out of the oven. Let’s dive into the delicious details!

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) of flour, ¼ cup (50 grams) of granulated sugar, yeast, and 2 teaspoons (6 grams) of salt. Beat at medium-low speed until all ingredients are well mixed. This will be your dry mixture.
2. In a small saucepan, heat ¾ cup (180 grams) of crème fraîche, ¼ cup (60 grams) of water, coconut oil, and 1 tablespoon of butter over medium heat. Stir frequently until the oil and butter melt and an instant-read thermometer reads between 120°F (49°C) and 130°F (54°C). This warm mixture will help activate the yeast.
3. Add the warm crème fraîche mixture to the dry ingredients in the stand mixer. Beat at medium-low speed until combined, about one minute. Don’t forget to stop and scrape the sides of the bowl for an even mix.
4. Next, add the egg and egg yolks, beating until well combined, approximately one minute. This will enrich your dough and give it a lovely color.
5. With the mixer still on low speed, gradually add in 2 cups (250 grams) of flour, mixing just until combined. Be cautious not to overmix; you want a soft dough.
6. Switch the paddle attachment to a dough hook. Continue mixing at medium-low speed until a soft, smooth, slightly tacky dough forms. This should take about five to ten minutes. If the dough is too sticky, add the remaining ¼ cup (31 grams) of flour, one tablespoon at a time. The dough should mostly clear the sides of the bowl but still slightly stick to the bottom.
7. Turn the dough out onto a clean surface and gently shape it into a ball. Lightly spray a large bowl with cooking spray and place the dough inside, turning it to grease the top. Cover with a cloth and let rise in a warm, draft-free place at 75°F (24°C) until it doubles in size, about forty-five minutes to one hour.
8. Once the dough has risen, punch it down and let it rest covered for ten minutes. Roll the dough out on a very lightly floured surface into a rectangle measuring approximately 28×10 inches and about ? inch thick. Use additional flour as needed to prevent sticking.
9. Using a small offset spatula, dot the remaining 2 tablespoons (28 grams) of butter onto the dough. Spread it evenly, leaving a ½-inch border on one long side.
10. In a small bowl, mix together ¾ cup (63 grams) of sweetened flaked coconut, 1 tablespoon of orange zest, ¼ teaspoon of salt, and the remaining ½ cup (100 grams) of granulated sugar. Sprinkle this coconut mixture evenly over the butter on the dough.
11. Starting from the long side opposite the border, roll the dough up jelly roll style. Pinch the seam to seal it well. Carefully place the rolled dough seam side down and gently shape it into a log about 28 inches long and even in thickness.
12. Using a serrated knife dipped in flour, cut the log into sixteen slices, each about 1¾ inches thick.
13. Spray sixteen wells of two standard muffin pans with baking spray with flour. Place one dough slice, cut side down, into each prepared well, gently pressing them so they sit flat.
14. Cover and allow the rolls to rise in a warm, draft-free place at 75°F (24°C) until slightly puffed and the dough holds an indentation when poked, about twenty to twenty-five minutes.
15. While the rolls are rising, preheat your oven to 325°F (170°C). Bake the rolls one batch at a time until they are light golden brown, which should take about twenty minutes. Rotate the pan halfway through for even baking.
16. Once done, let the rolls cool in the pan for four minutes. Carefully loosen and remove them using a small offset spatula. Place them on a wire rack to cool completely.
17. In a small bowl, stir together 2 cups (240 grams) of confectioners’ sugar, 2½ tablespoons (37.5 grams) of fresh orange juice, melted butter, the remaining 2 teaspoons (4 grams) of orange zest, and the remaining ¼ teaspoon of salt until smooth. Spread this glaze over the warm rolls before serving.
18. Enjoy your delicious Orange Rolls warm or at room temperature!

Helpful Hints

When making Orange Rolls, a few helpful tips can ensure success. Here are some of my favorites:

• Storage: Store leftover rolls in an airtight container at room temperature for up to three days. Heat them in the microwave for a few seconds for a warm treat.
• Freezing: To freeze the rolls, individually wrap them in plastic wrap and place them in a freezer bag. Thaw at room temperature and warm before serving.
• Pairing: Consider serving these rolls with a side of fresh fruit, yogurt, or even a savory egg dish for a balanced meal.
• Gluten-Free Option: For a gluten-free alternative, use a gluten-free all-purpose flour blend and make sure your other ingredients are also gluten-free.
• Variations: Try adding chocolate chips or nuts to the filling for a fun twist on the classic recipe!

What to Serve With Orange Rolls

• Fresh Fruits: Serving Orange Rolls with fresh fruits like berries or bananas enhances the meal’s brightness and freshness.
• Yogurt: A side of yogurt adds creaminess and tang, balancing the sweetness of the rolls.
• Coffee or Tea: Pair these rolls with a hot cup of coffee or tea to complement the citrus flavors beautifully.
• Scrambled Eggs: A light, fluffy scrambled egg dish can serve as a fantastic savory counterpart to the sweet rolls.
• Breakfast Casserole: For brunch gatherings, consider serving these rolls alongside a hearty breakfast casserole to satisfy guests.
• Special Occasions: Orange Rolls are perfect for holidays or celebrations, so consider serving them during special family gatherings or brunches.

FAQ

Conclusion

In summary, Orange Rolls bring joy and a burst of flavor to any occasion, making them a must-try recipe. I encourage you to take the time to create these delightful rolls—they’re perfect for gatherings or just a treat for yourself. Enjoy the process and the delicious results!

Orange Rolls

The ultimate comfort food, Orange Rolls are fluffy, sweet, and bursting with citrus flavor. Perfect for breakfast or brunch, these rolls are a delightful treat that everyone will love. Bake a batch today and enjoy the warm, sweet aroma filling your home!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 to 3¼ cups cups all-purpose flour
• ¾ cup cups granulated sugar
• 1 package instant yeast
• 2½ teaspoons teaspoons kosher salt
• ¾ cup cups crème fraîche
• ¼ cup cups water
• ¼ cup cups refined coconut oil
• 3 tablespoons tablespoons unsalted butter
• 1 large egg large egg
• 3 large egg yolks large egg yolks
• ¾ cup cups sweetened flaked coconut
• 1 tablespoon tablespoon orange zest
• 2 cups cups confectioners’ sugar
• 2½ tablespoons tablespoons fresh orange juice
• 2 tablespoons tablespoons unsalted butter

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) of flour, ¼ cup (50 grams) of granulated sugar, yeast, and 2 teaspoons (6 grams) of salt at medium-low speed until combined.
2. In a small saucepan, heat ¾ cup (180 grams) of crème fraîche, ¼ cup (60 grams) of water, coconut oil, and 1 tablespoon of butter over medium heat, stirring frequently, until oil and butter are melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm crème fraîche mixture to flour mixture; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl.
3. Add egg and egg yolks; beat until combined, about 1 minute.
4. With mixer on low speed, gradually add 2 cups (250 grams) of flour, beating just until combined and stopping to scrape sides of bowl.
5. Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, slightly tacky dough forms, 5 to 10 minutes, stopping to scrape sides of bowl; add up to remaining ¼ cup (31 grams) of flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
6. Turn out dough onto a clean surface, and gently shape into a ball. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
7. Punch down dough; cover and let stand for 10 minutes.
8. On a very lightly floured surface, roll dough into a 28×10-inch rectangle (about ? inch thick), lightly flouring work surface as needed.
9. Using a small offset spatula, dot remaining 2 tablespoons (28 grams) of butter onto dough; spread into an even layer, leaving a ½-inch border on one long side.
10. In a small bowl, stir together coconut, 1 tablespoon (6 grams) of orange zest, ¼ teaspoon of salt, and remaining ½ cup (100 grams) of granulated sugar. Sprinkle coconut mixture evenly over butter on dough.
11. Starting on long side opposite border, roll up dough, jelly roll style, and pinch seam to seal.
12. Place dough log seam side down; gently shape log to 28 inches long and even thickness, if necessary.
13. Using a serrated knife dipped in flour, cut log into 16 slices (about 1¾ inches thick each).
14. Spray 16 wells of 2 standard muffin pans with baking spray with flour. Place 1 dough slice, cut side down, in each prepared well, pressing slices gently so they sit flat.
15. Cover and let rise in a warm, draft-free place (75°F/24°C) until just slightly puffed and dough holds an indentation when poked, 20 to 25 minutes.
16. Preheat oven to 325°F (170°C).
17. Bake, one batch at a time, until light golden brown, about 20 minutes, rotating pan halfway through baking.
18. Let cool in pan for 4 minutes; using a small offset spatula, carefully loosen and remove rolls from pan, and place on a wire rack.
19. In a small bowl, stir together confectioners’ sugar, orange juice, melted butter, remaining 2 teaspoons (4 grams) of orange zest, and remaining ¼ teaspoon of salt until smooth and well combined. Spread glaze onto warm rolls.
20. Serve warm or at room temperature.

Notes

• Tip 1: Make sure to use fresh orange zest to enhance the flavor of your rolls.
• Tip 2: Don’t skip the rising times; they are crucial for the rolls to become fluffy.
• Tip 3: You can experiment with different fillings like nuts or chocolate for variety.
• Tip 4: For a more decadent treat, add a cream cheese frosting on top of the glaze!
• Tip 5: Always check your oven temperature with an oven thermometer to ensure even baking.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!