Soft and Fluffy Orange Creamsicle Rolls

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Soft and Fluffy Orange Creamsicle Rolls

These insanely delicious rolls are soft, fluffy and packed with orange flavor and topped with a creamy orange glaze. They're basically the sweet roll version of the classic summer treat!

Prep Time30

Cook Time25

Rising Time1

Total Time1 55

Course: Dessert

Cuisine: American, Swedish

Keyword: Dessert, Dough, Sweet Rolls

Servings: rolls

Calories: 361kcal

Author: Jenna

Equipment

Ingredients

Dough

¼ cup unsalted butter, melted
1 cup milk, warmed up (between 100℉-110℉; see Note 1)
¼ cup granulated sugar
½ tsp salt
2 tsp active dry yeast (instant yeast works too; see Note 2)
⅓ cup freshly squeezed orange juice
1 ½ tsp orange zest (see Note 3)
3 cups all purpose flour, plus about ¼ cup for kneading
Cooking spray or butter, for greasing

Filling

¼ cup unsalted butter, softened
¼ cup granulated sugar
1 ½ tsp orange zest

Orange Cream Glaze

1 cup sweetened condensed milk
⅔ cup powdered sugar
3 tbsp freshly squeezed orange juice
1 ½ tsp orange zest
1 tsp vanilla extract

US Customary - Metric

Instructions

For the Dough

In a large bowl, whisk together the butter, milk, sugar and salt until combined; add the active dry yeast and whisk gently (see Note 1)
Set aside for 10-15 minutes until foamy (skip this step if you’re using instant yeast or let it sit for just a few minutes to ensure the instant yeast is active)
Zest and juice 3 oranges; divide the juice and zest according to the above ingredient list (you’ll have leftover juice so save it to drink)
Mix ⅓ cup orange juice and 1 ½ tsp orange zest into the yeast mixture
Add the flour and mix until a sticky dough forms
Flour a large work surface and dump out the dough; knead for 6-8 minutes, adding about an extra ¼ cup flour, until no longer sticky and springy when poked
Cover with a damp clean towel and let the dough rise for about 1-2 hours or until doubled in size
Grease a 9”x13” baking dish with cooking spray or butter and set aside
Transfer dough to the work surface then roll into a large rectangle about ½” thick (the exact size doesn’t matter but it should be around 10”x16”)

For the Filling

In a small bowl, mix butter, sugar and orange zest until combined
Spread the filling all over the dough, ensuring the dough is covered all the way to the edges
Cut into 9-12 equal strips then tightly roll each and place in the baking dish; cover with the same towel and set aside for 30 minutes until rolls have increased in size by 50% (see Note 4)
Preheat oven to 350℉
Bake rolls for 22-25 minutes or until tops are lightly golden

For the Glaze

While the rolls are in the oven, whisk together condensed milk, orange juice, zest, vanilla and powdered sugar in a medium bowl until smooth (it's going to look like a lot of glaze, but don't worry; you want the rolls to be very well covered)
Let rolls cool for 10 minutes then pour glaze all over, tilting the pan to make sure it gets in every crevice
Let sit for 5 minutes to allow the glaze to harden slightly and serve

Video

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Notes

Note 1: Whole milk is best for this recipe, but any percentage except skim works. I don't recommend using skim milk in this recipe as it may result in rolls with less flavor. When working with yeast, always ensure your liquid is between 100℉-110℉. If it's too cold, the yeast won't activate; if it's too hot, you risk killing the yeast.

Note 2: Active dry yeast and instant yeast can be used interchangeably in this recipe. If you're using instant yeast, you don't need to let it bloom, but I still recommend setting the mixture aside for a few minutes until lightly foamy. This way, you know your yeast is active before proceeding with the recipe.

Note 3: You'll need about 3 large oranges for this recipe. Since this recipe uses mostly the zest, you'll have some juice left over. Save it for drinking, it's absolutely delicious. Or, you can use it in salad dressings, marinades or other recipes.

Note: This recipe makes either 9 large or 12 small rolls. To make 9 rolls, cut dough into 9 equal strips and arrange in 3 rows of 3. To make 12 rolls, cut dough into 12 equal strips and arrange in 4 rows of 3.

Nutrition Facts are calculated automatically and may be inaccurate. Nutrition information for this recipe is for 1 roll including the glaze.

Nutrition