Orange rolls - for breakfast or a treat

These tempting orange rolls are easy to make, but they do take a bit of time from start to finish - about two hours due to the rise times. They also freeze well. The icing works well on scones, too! 

This is a three-part recipe: the dough, the filling, and the icing. 

1/2 cup milk at room temperature
Juice of one large orange or 1/2 cup prepared orange juice
1/2 teaspoon orange extract
1 packet of instant rapid rise yeast
1 teaspoon salt
3 tablespoons melted butter
1 large egg
3 cups AP flour

1 stick of butter at room temperature
1 cup sugar
2 tablespoons orange zest

4 ounces of cream cheese at room temperature
1/2 stick butter or 1/4 cup butter
1 cup of 10x sugar (confectioner's sugar)
2 tablespoons cream (half and half will do)
1/2 teaspoon orange extract

In a mixing bowl, cream the sugar and egg. Mix in orange juice, orange extract, yeast, salt, egg, adding the flour last in small increments. Add flour until the dough pulls away from the sides of the bowl and has formed into a smooth, tacky, but not sticky dough. Transfer dough to lightly greased bowl, cover, and allow to rise for about 45 minutes.

As the dough rises, prepare the filling by combining filling ingredients in a bowl until mixture is well incorporated and smooth.

Turn the dough out onto a lightly floured surface and roll into a 12/x18 inch rectangle. Spread the filling leaving about half an inch bare at the top, and then carefully roll the dough on the long side. Pinch the edge closed. Cut the roll into 12 same size pieces and place them in a lightly greases 13x9 baking dish. Cover and let rise another 20 to 30 minutes. Bake at 350F for about 25 minutes. Remove from oven and ice while still warm.

Combine cream cheese, butter, powdered sugar, orange extract, and half and half in a bowl, mixing until smooth. Spread on rolls while they are still warm.

Serve and enjoy!

KC Kendricks

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