Kelsey's Orange Rolls from Rapid Rise Roll Dough

These rolls turned out great.  The frosting is amazing and I could eat it by the spoonful.  I used this Rapid Rise Roll Dough that I posted the other day and they came together in no time.  Such a fast and easy orange roll that turned out so good.  The roll is soft and flaky and chewy and has an amazing orange flavor.  

I decided the secret to a good orange frosting is adding the orange zest.  That zest sure kicks up the flavor. 

Make these this weekend! 

Kelsey's Orange Rolls

adapted from: Kelsey Nixon
(Printable Recipe) or (Printable with Picture)

Rapid Rise Dough

3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)

1 3/4 c. warm water

1/2 tsp. sugar

1/2 c. honey

1/2 c. melted butter, plus more for brushing

2 tsp. salt

2 large eggs, beaten

4-6 c. all-purpose flour, plus more if needed

Orange Filling

3/4 c. sugar

zest of 1/2 an orange

2 Tbl. fresh orange juice (1/2 an orange)

4 Tbl. unsalted butter, softened

Orange Frosting

2 c. powdered sugar

4 Tbl. unsalted butter, softened

2 Tbl. fresh orange juice (1/2 an orange)

zest of 1/2 an orange

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar.  Let it activate for 5 minutes until bubbly.  If it does not get bubbly, start over.  Stir in the honey.  On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated.  Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl.  Add more flour if it is too sticky.  Cover bowl with a towel and allow to rise approximately 20 minutes or until doubled.  Roll out dough onto a lightly floured surface to a 15x11'' rectangle.  

For the filling: combine sugar, orange zest and orange juice and mix until incorporated.  Spread softened butter over dough and top with orange filling mixture, leaving a 1/2'' border around the edge.  Starting with the long side, roll up as tightly as possible.  Pinch seam to seal.  Cut into 18 slices, about 1/2'' thick.  Place in 2 (9x13-inch) greased pans and cover with a kitchen towel.  Allow to rise about 20 minutes or until doubled in size.  

Bake in a preheated 375 degree oven until tops are golden, about 15-20 minutes.  Remove from oven and brush tops with melted butter.  Combine all frosting ingredients and mix until smooth and creamy.  Either spread over the warm rolls for an icing or spread on cooled rolls for a frosting.  Yield: 18 rolls.  

Jenn's Notes: I made half a batch of the rapid rise dough and used 3 cups of flour total.  I made some into regular rolls and the rest into orange rolls.  I cut my orange rolls thicker than 1/2'', because I wanted big rolls.  I baked for 20 minutes and allowed them to cool completely before I added the frosting.  These are delicious.