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Filling: In a medium size bowl, using an electric mixer, whip together softened butter with granulated sugar, orange zest and cinnamon until combined. Spread from end to end of dough. Begin rolling from the widest edge jelly roll style ending seam side down. Using a knife, divide dough into 12 even portions.
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Roll up the dough and cut it into 12 even pieces. Spray a baking pan with non-stick spray. Place the Orange Cream Cheese Cinnamon Rolls slices into the pan. Let them raise to at least double in size. Bake the rolls in a 350-degree oven for 15-20 minutes until golden brown. Cool slightly.
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Add the flour, orange juice, eggs, zest, and salt to the yeast mixture. Fit the stand mixer with a dough hook attachment and mix until a thick dough forms. Add the softened butter, a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and strong and passes the windowpane test.
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Step 2 - Blend Together The Remaining Ingredients. Next, using a small blender, food processor or mixer, puree the following: 6 oz. softened cream cheese (3/4 of a one bar), 3 Tablespoons room temperature butter, 1 teaspoon orange juice, 1/4 teaspoon vanilla, your 1 1/2 teaspoons of orange zest and 3/4 cup powdered sugar.
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Preheat the oven to 350°F. Place the rolls in the oven and bake for 35 minutes or until golden on top and a thermometer inserted into a center roll reads 190°F. While the rolls are baking, prepare the glaze. In a medium bowl with an electric hand mixer, whip the cream cheese until light and fluffy.
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Cover with a towel and let rise until double in size, about 1 hour. Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle. In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge.
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For the cream cheese frosting: 8 oz. cream cheese, at room temperature ; 2 Tbs. fresh orange juice; 1 Tbs. orange zest; 1 cup powdered sugar; In the bowl of a stand mixer, combine milk, yeast, brown sugar and 1/2 cup flour. Mix together mixture and let stand for 5 minutes or until yeast mixture is bubbling and the yeast has bloomed.
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Preheat oven to 350°F. In a small microwave-safe bowl, melt unsalted butter (¼ cup, i.e. ½ stick) for 45 seconds, or until fully melted. Pour into a larger, medium-sized bowl. Using that same small bowl you just microwaved the butter in, pour in milk (½ cup) and microwave for 45 seconds.
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Preheat the oven to 350 degrees. Remove the cover from the rolls and, if desired, drizzle the tops of the rolls with heavy cream (this is optional; it makes for extra rich, extra gooey filling). Bake for about 28-30 minutes, or until the rolls are golden brown. Allow to cool a few minutes before icing.
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Combine the cinnamon, sugar, and orange zest in a small bowl and sprinkle over the top of the butter. Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal. Use a serrated knife to divide the dough into 4 equal pieces.
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37 shares. Looking for a new brunch recipe? These sweet orange rolls are soft and gooey, topped with a homemade orange cream cheese frosting. Made with love!
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Zest a Sunkist® orange into a large mixing bowl, add butter to the bowl and stir together. Unroll each cinnamon roll and spread about ½ tablespoon of orange butter mixture onto the dough. Roll back up. Repeat for all 4 cinnamon rolls. Bake cinnamon rolls for 16-20 minutes until baked through. Make frosting (recipe below) while cinnamon rolls.
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Sprinkle yeast evenly over the surface of the milk. Let stand until foamy, 5 to 10 minutes. 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.
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Turn out the dough onto a lightly floured surface. Pat out into a rectangle, then roll into a rectangle measuring 12X14" (30x35cm) Spread the chocolate orange filling over the surface of the dough. Starting with the short side of the dough, roll up the dough into a tight sausage shape. Trim the ends if desired.
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For the dough. Mix the lukewarm orange juice, egg, vanilla extract and melted butter. Mix all the dry ingredients in a separate bowl, make a hole in the centre and add all the wet ingredients in the center. Mix everything until you have a uniform dough.
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In a separate bowl, whisk together the milk, melted butter, vanilla extract, orange extract, egg, and egg yolk, beating until well combined. Add the wet ingredients, and the active yeast mixture, to the dry ingredients. Using a rubber spatula, stir together to form a shaggy dough.