Orange Sweet Rolls with Cream Cheese Icing

A cinnamon roll topped with creamy icing sits on a white plate. More cinnamon rolls are visible in a dish in the background, along with a bowl of butter and a knife on a patterned cloth.

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Orange Sweet Rolls with Cream Cheese Icing

A sweet citrus filling and a rich cream cheese icing make these rolls irresistible!

Cook Time35

Rise and Cool Time2 20

Total Time2 55

Course: Breakfast

Cuisine: American

Keyword: Cream Cheese, Orange marmalade

Servings: rolls

Author: Nicole

Equipment

Ingredients

For the Rolls

3 ½ cups unbleached all-purpose flour
¼ cup non-fat dry milk
¼ cup potato flour
2 ¼ teaspoons active dry yeast
3 tablespoons granulated sugar
2 teaspoons Kosher salt
1 extra-large egg lightly beaten
1 tablespoon freshly grated orange zest
6 tablespoons (3 ounces) unsalted butter, melted
1 cup warm water about 120ºF

For the Filling

½ cup orange marmalade
1¼ teaspoon ground ginger
1 tablespoon packed light brown sugar

For the Icing

4 ounces cream cheese softened
4 tablespoons (2 ounces) unsalted butter, softened
2 cups confectioners' sugar
¼ teaspoon pure vanilla extract

Instructions

For the Rolls

In the bowl of a stand mixer fitted with the dough hook, combine the flour, dry non-fat milk, potato flour, yeast, sugar, salt, egg, zest, butter and water. Mix on low speed until combined. Increase the speed to medium and knead until the dough is smooth and just sticking to the bottom of the bowl, about 5-7 minutes. Turn the dough out onto a lightly floured work surface and shape into a ball. Spray the inside of the mixing bowl with non-stick spray and place the dough inside the bowl. Cover with a sheet of plastic wrap and let rise in a warm, draft-free space until it has doubled in size, about 1 hour.

For the Filling

Turn the dough out onto a lightly floured work surface. Roll the dough into a 12 x 20-inch rectangle. In a small bowl, whisk together the marmalade, ginger, and brown sugar. Spread the filling evenly over the dough leaving a 1-inch border on one long side. Starting with the opposite long side, roll the dough into a tight cylinder. Cut the dough into 8 equal pieces. Place the rolls onto a parchment lined baking sheet. Cover the rolls with a sheet of plastic wrap and let rise in a warm, draft-free space until doubled in size, about 1 hour. (Rolls can be made the night before and refrigerated.)
Preheat the oven to 350ºF. (If the rolls have been refrigerated, allow them to sit out at room temperature for at least 1/2 hour and up to 1 hour. Bake until the rolls are lightly browned, about 35 minutes. Allow the rolls to cool on the baking sheet for 15-20 minutes

For the Icing

Meanwhile, in a large bowl using a handheld mixer, beat together the cream cheese and butter until smooth. On low speed, gradually add the confectioners' sugar until combined. Stir in the vanilla. Spread the cream cheese icing over the warm rolls. Enjoy!

Notes

Make ahead:

Rolls can be made the night before and refrigerated, covered, for an overnight rise (no longer than 12 hours). Bring to room temperature before proceeding with the recipe.

Icing can be made the day before and refrigerated in an airtight container. Bring to room temperature before using.

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