Sourdough Orange Rolls

How to make amazing sourdough orange rolls. The addition of sweet orange zest to these sweet rolls and the cream cheese frosting infused with orange create a buttery, creamy orangey treat you will want to make again and again! This recipe can easily be cut in half to make 12 rolls in an 9 by 13 pan~

2 ways to make them with full instructions- using sourdough discard and yeast, and using active sourdough starter.

Course bread, Dessert

Cuisine American

Keyword cinnamon buns, cinnamon roll, cookie butter, cookie butter cinnamon rolls, sweet rolls

Prep Time 20

Cook Time 30

Servings rolls

Calories 397kcal

Ingredients

Sourdough Orange Roll Dough

6-7 cups all purpose flour
1/2 cup powdered milk
2 cups warm water I microwave mine
1/3 cup sugar
2 large eggs
1 1/2 tablespoons active dry yeast(optional) If you choose to make this with discard
1/2 cup unsalted butter softened and room temperature (or 1 stick)
1 tablespoons salt
1 cup sourdough discard Use 1 cup of active starter if you want to make true sourdough orange rolls without yeast)

Filling

1 cup salted butter softened to room temperature
2 cups granulated sugar
4 tablespoon orange zest

Orange Cream Cheese Frosting

8 oz softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla extract
3 cups powdered sugar
1-2 tablespoons orange juice
1 teaspoon orange zest

Instructions

How to Make Using Yeast and Sourdough Discard

Put your warm water, sugar, powdered milk, salt, 3/4 of the stick of butter, sourdough discard and 2-3 cups of flour in your stand mixer.
Mix with the paddle until the mixture come together. I use my KitchenAid
Add your eggs, 1 at a time.
Mix well, then add 1 cup of flour.
Once that flour has been mixed in, add your yeast slowly.
Once the yeast is mixed in, switch to a dough hook anf add the rest of your flour slowly. This dough will be very sticky, but that is what you want!
I usually end up using 6 cups of flour. Yours may be different. But let me make something clear. Make sure you are not packing your flour down before using. I like to fluff mine up, or you can use a whisk to lighten it. Do not flatten and level off the measuring cup, this will give you an overage of flour. Keep the flour light and fluffy.
Once you have the rest of the flour mixed in, you want to let the dough knead for 3 or 4 minutes.
Next, you can transfer the dough into a large oiled bowl. Cover with plastic wrap and let it sit and rise until it doubles in size. This could take 30 minutes to an hour. This is the first rise.
Once it has risen to double its size, punch it down and let it rise one more time.
Once it has risen a second time, you are ready to roll out your dough to make your orange rolls.
Making the orange rolls is pretty easy. Roll the dough out into a large rectangle on a lightly floured surface. You want your dough to be about 1/4 to 1/2 inch thick. I use my Roulpat to roll my doughs and bread out. It is an amazing kitchen essential.
In a medium bowl, add the butter, sugar and orange zest. Use a fork to mix it all together until everything is incorporated and forms kind of a paste. Spread the filling on the entire surface of the dough, try to spread it evenly without tearing the dough. Do this gently.
Starting at the long end of the dough, begin rolling it up. When you get to the end, brush a small amount of butter or water on the end of the dough. Take the end and stretch it over the roll all the way down the dough roll.
Use a piece of thread or unflavored dental floss to cut the cinnamon roll. Take the thread and slide it under the roll, bring it up and across, twisting the thread, cutting the dough all the way through. This gives you a clean cut and does not smash the dough.
Place your orange rolls on a greased sheet pan. I use the 12 by 18 size. This will hold 24 cinnamon rolls. 4 across, 6 down. If you half this recipe you can use a 9 by 13 pan to make 12 rolls.
Once they are all cut and in place, cover the pan with plastic wrap while the oven preheats to 350 degrees F. Let the dough rise for about 20-30 minutes, or until they are almost doubled in size.
Bake them in the oven for 20-30 minutes. Check them at 20 minutes. If you tap them and they feel squishy, they need more time.
You want them to be light golden-brown on the top, and when you tap them they are soft but somewhat firm.
Take them out of the oven and let them cool for a bit while you make the frosting.

How to Make Using Active Sourdough Without Yeast

I like to make these the night before and allow them to bulk ferment overnight. At night, put your warm water, sugar, powdered milk, salt, 3/4 of the stick of butter, sourdough start and 2-3 cups of flour in your stand mixer. Mix this for 2-3 minutes or until well incorporated.
Add your eggs 1 at a time, and then another cup of flour. Once that has been fully mixed, slowly add the rest of your flour. Your dough should be sticky but also hold its shape slightly. Knead your dough for 5 minutes. Once it is done being kneaded, place it in a large container where it can double in size at least.
Cover with a lid and allow it to sit overnight to bulk ferment. In a cold kitchen it could take all night to double. I have even placed in by oven with the light on. This will expedite the time you will need to let it rise.
If you are making these during the day, start in the morning and let them rise all day, for about 6 hours at least.
Once it has doubled, its time to roll out your dough. Roll out into a large rectangle and add the filling mixture to the surface of the dough. Roll it up and cut with dental floss.
Once you have all the rolls in your pan, cover it and allow them to rise for 1-2 hours or until they are almost doubled.
Bake in a preheated 350 degree oven for 20-30 minutes. You want the top to be lightly golden brown and the dough to be firm when you tap it.

Frosting Instructions

In a bowl add your cream cheese, butter, and vanilla and cream until competely smooth and incorporated. Add your orange zest, juice and 1 cup of powdered sugar.Mix this together and gradually add the rest of your powdered sugar until it is as sweet as you like it.
Apply the frosting while the rolls are still a bit warm but not hot. This allows the thick frosting to melt a bit into the cracks of the orange rolls.
Eat them warm, eat the cold. They are amazing! You can freeze these and eat them whenever you want!

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