Name: Orange Sweet Rolls
Cook time: 1 hour, 10 minutes
Total time: 2 hours, 40 minutes
Yield: Makes 12
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup sugar; 1 tablespoon finely grated orange zest; 1/8 teaspoon kosher salt; Pinch of ground cardamom (optional); 1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons); 2 tablespoons sugar, divided; 1 egg yolk, lightly beaten, room temperature; 1/3 cup fresh orange juice; 2 tablespoons melted coconut oil, cooled, or vegetable shortening; 1/2 teaspoon kosher salt; 1 2/3 cup cups all-purpose flour, plus more for surface; Nonstick vegetable oil spray; A 12-cup standard muffin tin

Orange sweet rolls against a blue background with two cups of coffee and some flowers on the side.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen

Inspired by the All Steak restaurant in Cullman, Alabama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus flavor.

Recipe information

Total Time
2 hours, 40 minutes
Yield
Makes 12

Ingredients

For the filling:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup sugar

1 tablespoon finely grated orange zest

1/8 teaspoon kosher salt

Pinch of ground cardamom (optional)

For the rolls:

1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)

2 tablespoons sugar, divided

1 egg yolk, lightly beaten, room temperature

1/3 cup fresh orange juice

2 tablespoons melted coconut oil, cooled, or vegetable shortening

1/2 teaspoon kosher salt

1 2/3 cup cups all-purpose flour, plus more for surface

Nonstick vegetable oil spray

Special Equipment

A 12-cup standard muffin tin

Preparation

Make the filling:
Step 1
Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
Make and assemble the rolls:
Step 2
Pour 3 Tbsp. warm water (105°F–115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
Step 3
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
Step 4
Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
Step 5
Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
Step 6
Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15–18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.