Grandmas Orange Rolls With Orange Cream Cheese Frosting Food

GRANDMA'S ORANGE ROLLS WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes.
• Grease a large bowl and two 11x7x2-inch baking sheets.
• Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour.
• Punch dough down and divide in half. Roll each half on a lightly floured surface creating two 15x10-inch rectangles.
• Mix sugar, softened butter, and orange zest in a bowl until filling is smooth. Spread half of the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls.
• Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets.
• Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.

ORANGE SWEET ROLLS WITH ORANGE CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Note: I warm the buttermilk in the microwave, on low power in 15 second bursts. You want it to be warm, but not boiling hot (about 100°F) Dough: Whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour*, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). *I only use King Arthur Flour unbleached flour. I use the bread flour, because it has more gluten. With the mixer on low speed, add the buttermilk mixture and eggs and Buttery Sweet Dough Emulsion* (if using)and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15 to18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 1/2 hours, depending on the warmth of your kitchen. Tip: I turn my oven to WARM for 2 minutes. then turn it off. This creates a warm environment and speeds up the process of the proofing of the dough by half! Filling: For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the frosting) in a small bowl and mix well. Set aside. Note: I found that if the filling is too soft, the butter leaks out a lot, while baking. It's not a bad thing, but next time I will slightly chill the filling and keep it just soft enough to spread with ease. Shape the dough: When the dough is ready, turn it out onto a lightly floured counter and press it (I use a rolling pin) into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula. Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife**, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. I find that using dental floss is a fool-proof way to slice the rolls. Obviously, you want to use fresh and unscented floss! I use a 9-inch cake pan, prepared with nonstick spray and with parchment paper on the bottom. Place each slice, cut side down, with one slice right in the center and the rest all around. Note: I made 2-inch thick slices, and the rolls rose up super high! Next time, I'll slice them 1-inch thick. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours. Note: Using my WARM method in the oven, these rose super high in less than 30 minutes. Bake the rolls at 350°F for 22 to 25 minutes, until the rolls are lightly golden on top and cooked through. Remove rolls to a cooling rack and place waxed paper underneath. Frost immediately. Frosting: In a stand mixer, with the whisk attachment, cream the butter and cream cheese until smooth. Add the orange zest, orange juice and, if using, the orange oil. Add confectioner's sugar in 1/2 cup increments until the frosting is smooth and spreadable.

CREAM CHEESE & ORANGE FILLED ROLLS

Steps:

• Crumble yeast into a bowl.
• Gently heat milk to 37°C
• Pour milk over yeast and mix until yeast has dissolved.
• Add sugar, egg, salt, cardamom and melted butter and stir; add about 200 ml of the flour and stir.
• Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.
• Sprinkle some flour on top and cover: let rise for 40 minutes.
• Mix the filling ingredients together.
• Lightly flour the baking board and turn the dough on it.
• Roll dough out to a 35 x 45 cm square.
• Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
• Cut the roll in 12 pieces (preferably at a slant, first cut leaning to the left, the next to the right, the next to the left etc. -> /\/\).
• Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
• Brush the rolls with beaten egg and sprinkle pearl sugar on top.
• Bake at 200 C for about 13-15 minutes.
• Cover the rolls while cooling.

ORANGE CREAM CHEESE FROSTING

Steps:

• Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
• Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
• Add the food coloring and gently stir until the color is uniform.
• Chill the frosting until ready to ice the cupcakes or cake.

GRANDMA'S ORANGE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.