Are you looking for something sweet for your Easter table? Well look no further! These babies are packed with sweet orange flavor! Oh man, they are good.
We were invited to a Palm Sunday Brunch by my sister (in-law)'s mom and husband yesterday. We didn't want to come empty handed so we brought these rolls. I made them on Saturday and let them rise in the refrigerator over night. Popped them in the oven right before service, frosted them up and we were set. It worked out quite perfectly and you could do the same for this Sunday...or really any day, they are that good.
Musical Selection: Carolina by: Eric Church. Did anyone else see him on the ACM's last night. Amazing.Vanilla Pudding Cinnamon Roll dough (for step-by-step pictures/instructions to make the dough, click: here) since it was tried and true. I made the dough the same day I rolled them up....I let them rise for about an hour and a half and they were good to go. Also, for whatever reason (must have been the humidity in the air) I had to use an additional cup of flour to make the dough not sticky. I felt like a real baker tweaking the recipe. Believe me, I don't bake.
Once you have the dough, begin with the filling. It couldn't be easier. Take room temperature butter...
Orange Sweet Rolls
For the Dough
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding (+ 2 cups milk)
½ cup butter, melted
1 teaspoon salt
6+ cups flour
1 cup butter, softened to room temperature
2 cups brown sugar
Zest of 2 oranges
8 ounces cream cheese (I used 1/3 the fat and it was great), at room temperature
Juice of two oranges
Zest of ½ an orange
1 teaspoon almond extract
3 cups confectioner’s sugar
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth (you can use a stand mixer for the kneading if you wish). Do not over flour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size (Mine was about 30x16 and it was just fine).
Combine the butter, brown sugar and zest. Spread this mixture evenly over the rolled dough. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again or place in the refrigerator over night. Take out in the morning and let come to room temp/rise for about 30-45 minutes.
Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake).
While the rolls are baking combine the softened cream cheese, orange juice and zest. Mix with a hand mixer until combined. Add the almond extract and zest. Mix again until combined.
Frost warm rolls with glaze.
Makes about 24 very large rolls.
**If you don’t want to make all of the rolls at once, you can place the rolls on a baking sheet that has been sprayed with cooking spray. Place the baking sheet into the freezer. Once the rolls are frozen solid, transfer into a freezer proof zip top bag. When you are ready to enjoy your rolls, take them out, place them in a baking dish that has been sprayed with cooking spray and leave on the counter, covered with a dish towel until unthawed and risen. Probably about 2 hours or so. If you wish, you can also just put them in a baking dish in the refrigerator over night to rise. In the morning, take the rolls out of the refrigerator and let come to room temp and rise for about 30-45 minutes.**
Dough recipe directly from: here
Filling & Glaze by: Mrs. Schwartz