For the rolls:
- Butter and grease a large bowl or very large plastic container with a lid and set aside.
In a large bowl, whisk together warm milk, melted Kerrygold Salted Butter and sugar. Add yeast, and set aside.
- In a separate large bowl, mix flours, salt and baking powder.
- Make a little well in the middle of the flour mixture and the liquid mixture: milk/ butter/ sugar /yeast. Add orange zest.
- Mix and knead the dough in the bowl for a few minutes until it comes together and it’s entirely incorporated.
- Place dough in a buttered bowl or large plastic container let it rise for 4-8 hours, or until
doubled in size.
- Using a rolling pin, and well floured surface, roll dough out into a rectangle. ( I never measure this part, But dough should be anywhere from 1/2 inch to 1 inch in thickness or somewhere in between. Don’t stress about this too much.)
- Rolling the dough out always requires some light pulling and stretching with your hands + in addition to the use of the rolling pin. (I actually find this bit the most frustrating as the dough is so elastic, it tends to jump right back into a smaller shape as soon as it’s rolled out – this is especially true if working with warm dough! Cold dough here is best! Trust me!)
8. Check it to make sure it’s an even height on all sides. (I like my dough about ½ inch)
For the filling:
- Melt butter and let it cool. Set aside.
- Combine all ingredients, except the butter in a small bowl.
- Once your rectangle is formed, paint melted Kerrygold Salted Butter on and evenly sprinkle the cinnamon + sugar + orange zest mixture.
- Roll dough up forming a spiral + log. If you’d like smaller rolls, stop
mid-roll and cut straight down the middle.
- Slice your spiral log with a very sharp knife or with some fine bakers twine or string (non-minty dental floss works well too). For large thick rolls, cut each roll about 3” in width. If you’d like smaller, more shallow rolls, cut smaller (so 1 to 2” in width)
- Butter one 9 x13” pan and one 8 x 8” pan and place rolls in pans.
- Cover with a light cloth / paper towel and let the rolls rise a second time. Should take 1-2
hours or until rolls have doubled n size and they’re nice and plump. (Try to keep the rolls in a some-what warm-warm-ish space for this second rise).
- Bake rolls, one pan at a time at 360°F /182°C for 18-25 minutes. Baking time depends on the
size of your rolls – and how doughy you’d like them – but they should be nice a golden brown
all the way all over the top.
- Let the rolls cool for about 5 minutes, then drizzle with orange glaze while still warm, so it gets into all the nooks and crannies.
For the glaze:
- Beat cream cheese and sour cream in an electric mixer until smooth. Scrape down the sides,
on a stir setting add the powdered sugar slowly, gradually increasing the speed until i ‘s all
- On very low speed, add orange + lemon juice slowly, until you’ve reached your desired thickness. The more juice you add, the thinner and more tangy the glaze.
- Stir in zest and pinch of salt. Glaze can be made 5 days ahead of time, stored tightly sealed in the fridge
Enjoy immediately! Orange rolls are best eaten within a few hours of being baked.
Learn more about the details behind this delicious recipe from tastemaker Robyn Holland by following the link here.