Instructions:
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!).
- Check it to make sure it’s an even height on all sides (I like my dough about ½ inch).
For the Filling:
- Melt Kerrygold Salted 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 x 13” 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 in 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 it’s all
incorporated. - 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.