![One-Pan Pork Chops With Feta, Snap Peas and Mint](https://static01.nyt.com/images/2021/03/28/dining/mc-pork-chops-with-feta/merlin_155267139_e8a127de-ac43-4f23-837b-1796c57da158-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Orange Rolls
Updated June 4, 2024
![Orange Rolls](https://static01.nyt.com/images/2023/02/22/multimedia/16korex-rolls-single-tvgk/16korex-rolls-single-tvgk-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- ⅓cup/72 grams packed light brown sugar
- 1orange
- 1⅔cups/220 grams all-purpose flour, plus more for rolling
- 1¾teaspoons baking powder
- ¼teaspoon fine salt
- 3tablespoons/42 grams cold unsalted butter, cut into small pieces, plus softened butter for the pan
- 2tablespoons/30 grams cold cream cheese
- ⅔cup/155 grams whole milk or half-and-half
- ½teaspoon ground cinnamon or a combination of cinnamon and cardamom
- 2tablespoons/28 grams unsalted butter, very soft
- ¼cup/60 grams cream cheese, room temperature
- 3tablespoons confectioners’ sugar, or to taste
- 1orange
For the Dough
For the Filling
For the Glaze (optional)
Preparation
- Step 1
Make the dough: Heat the oven to 375 degrees. Place the brown sugar in a small bowl and zest the orange directly over it. Gently rub the zest into the sugar and transfer 2 tablespoons/25 grams to a large bowl to use for the dough. Save the rest of the orange sugar for the filling.
- Step 2
Add the flour, baking powder and salt to the large bowl and whisk well. Add the butter and cream cheese, and smash and rub them into the dry ingredients with your fingertips until they’re fully incorporated and the mixture resembles crumbs.
- Step 3
Add the milk all at once and stir gently with a fork until the dough comes together and no dry bits remain. Freeze while you prepare the pan and filling. Very generously butter the bottom and sides of an 8-inch round cake pan or ovenproof skillet.
- Step 4
Make the filling: Mix the cinnamon (and cardamom, if using) into the reserved orange sugar.
- Step 5
Scrape the dough onto a well-floured work surface. Use a floured rolling pin to roll the dough or flour your hands to pat the dough into a 12-by-5-inch rectangle. It may be sticky, but that’s OK. Just flour the dough enough to be able to shape it.
- Step 6
To fill the dough, spread the very soft butter evenly over the surface, then sprinkle the orange sugar on top. Starting with one long side of the dough, roll it up into a 12-inch-long log. If it’s stuck to the surface, scrape it up as you roll it using a bench scraper or stiff spatula.
- Step 7
Use a serrated knife to cut the log with a sawing motion into 8 (1½-inch-thick) slices. Place a slice in the center of the pan, then space the remaining slices ½-inch apart around it. At this point, the rolls can be covered and chilled for up to 2 days before baking directly from the refrigerator.
- Step 8
Bake until golden on top, 23 to 25 minutes. You don’t want to overbake, but also want the dough to be cooked through. When you press the top, the roll shouldn’t sink but spring back just a little.
- Step 9
If you’d like to glaze the rolls, make the glaze while the rolls bake: Place the cream cheese then the confectioners’ sugar in a bowl. Zest the orange directly over the sugar, then mix and smush together until smooth. Squeeze in 2 tablespoons orange juice and mix well. The glaze should be a bit thick because it will loosen when it hits the hot rolls. Taste and add more confectioners’ sugar if you’d like. Stir in more juice if it’s too stiff.
- Step 10
Let the rolls cool for 5 minutes in the pan, then spread the glaze all over them. Cool a bit longer to serve hot or warm.
Private Notes
Cooking Notes
Single guy recipe: Canned biscuits, white sugar, butter, brown sugar, Orange Marmalade (or cinnamon). Orange (or vanilla) canned icing. Turn over upside down into another pan halfway through cooking for caramel topping goodness everywhere.
To Ron who asked if using some orange juice to replace milk would work. Maybe but the milk adds protein and the OJ would sour the milk (which probably wouldn't matter). A better way to get more orange in the dough is to use Orange Oil (Amazon has Boyajian Citrus Oil Collection - with lemon, orange and lime as well as a larger bottle of just orange; King Arthur also carries it). The oil is strong, 1/4 to 1/2 tsp per cup of flour. This is also great when you don't want to zest an orange.
Just made this for a dinner dessert. Very easy, very good. Added 1 tsp of strong orange oil to the dough since I wanted to amp up the orange flavor (Boyajian Citrus Oil Collection from Amazon or King Arthur).
Using dental floss in lieu of a serrated knife works well. Simply garrotte the log of dough by sliding the dentals floss under and twist it around the dough. Easy clean cut. Just don’t use mint flavored floss!!
This is a very soft dough and needs a solid chilling time.
If I didn’t have Covid right now and am self isolating, I would be in the kitchen making these now. But you better believe, this will be the first thing I bake when I am all better.
I found a delicious time saver. Kroger sells frozen yeast rolls (36 to a bag). I take out 12, allow them to defrost. Roll each one out, spread the filling (needed a bit more that recipe states) and proceed with the directions. SO easy with very little cleanup.
My German grandmother made the best yeasted orange rolls! She did not use cinnamon at all. The filling contained soft butter, frozen oj concentrate, orange zest and sugar. I don't have her exact recipe but have managed to create something very similar. I make a sweet yeast dough in my bread machine.
The first orange only contributes its zest in the recipe. Could some of its juice be combined with the milk for the liquid, keeping the total to the recipe amount?
I wonder if whole-milk buttermilk could be substituted for the whole milk/half-and-half?
Rather poorly written directions but good recipe overall. Grapefruit zest in glaze makes a nice zingy touch.
Nice twist on a classic. I used a mix of white and whole wheat flours, and reduced the sugar by 10%, because my doctor says I need more fibre and less sugar in my diet. The rolls still turned out nice! Also: I like the fact that this produces a (relatively) small batch -- 8 rather than 12 rolls. Will make again.
These are very yummy! I used a little extra zest everywhere and put some on top of the icing too. I have an orange tree full of oranges though, I'm sure it is not needed. Each step takes a while, but if you've previously made homemade rolls you know it's worth it. Made a double batch for neighbors, recipe needed no adjustment. I added the juice of half a lemon to the glaze just because I love a bit more sour with the sweet.
I would! Airtight container. I’d do fridge and save back some of that icing for fresh melting onto a reheated roll. But why not bake & eat what you want now, refrigerate the rest, and bake off hot each time? Recipe says you can store in fridge a couple of days & bake cold.
Easy to make. Tender and delicious. I baked exactly as written, let rolls hang out in the fridge for a couple of hours before baking. Makes a delightful roll, I was seeking a recipe where I did not have to make a yeast dough. Perfect on a snowy morning with a hot cup of coffee!
The flavor was amazing but it was incredibly sticky. I had to add a lot of flour while rolling it out and it ruined the structure of the bun. Followed the recipe to the number.
Followed the directions to a tee, and was underwhelmed. Dough was dry and crumbly, and didn’t rise hardly at all. So much flour in the dough, plus needed for rolling it up left it coated with flour, making the final product dry and powdery. Needs more brown sugar/cinnamon filling, and glaze was almost too orangey and kinda chunky from the zest of an entire orange.
It’s OK, not great. I guess I just prefer yeast rolls. I won’t make this one again. The yeast rolls are more worth the effort.
Underwhelming is the description that came to mind. The “filling” was too little and too much lagged out to flavor the rolls. Rolls did not really hold shape. Perhaps baking from frozen would have helped?
This is so good! I made the dough the day before I baked and stayed in the fridge overnight, really easy to slice as directed with a serrated knife. It did start to break as I rolled it so I used plastic wrap to help. The icing made way more than I needed and is outstanding. Trying to make the dimensions called for was a challenge for me so I made it a little bigger thus yielding a couple more rolls. They all fit into the 8” pan. Needless to say, all were eaten! This is a keeper. Thanks!
I saw several complaints about this dough, so here is what I changed to make it to my taste: (1) doubled sugar/orange zest mixture, and added double the recommended amount to the dough (all the rest went into the filling), 2) doubled salt to 1/2 tsp, (3) used heavy cream to really make it scone-like, (4) used 2 tbsp butter in the pan. My dough was very dry and crumbly, unlike other commenters, so I had trouble shaping it, but once baked it was soft and flavorful. I think all the extra fat helped
I made these for Christmas morning and was disappointed. The flavor was great but they did not expand at all so were very small and also difficult to tell if they were done baking. I followed the recipe and chilled overnight before baking.
Poorly written directions makes this recipe hard to follow, and in the end I wasn’t impressed compared to a yeast dough recipe I follow most years. I recommend skipping this recipe, unfortunately.
Double filling, double glaze, cinnamon in dough, egg wash??
I followed the directions exactly and the texture was very close to a scone (which wasn't what I was expecting). They tasted good but I probably wouldn't make them again.
Not great. The texture was more like a biscuit than what I’d expect from a sweet roll
These are SO good. I omitted the cream cheese because I didn’t have any, put a lil vinegar in the milk instead to thicken it up, and glazed with maple syrup instead of the recipe glaze. Let the dough chill in the fridge for like 3-4 hrs before rolling, it’ll help.
How long should the dough be chilled, realistically, for the best outcome? I teach culinary arts to high school students and am on a limited timeline for each period.
1 tsp
I literally hate cream cheese. Can I substitute or omit ????
Advertisement