Orange Creamsicle Rolls
These Orange Creamsicle Rolls are soft, pillowy pull-apart rolls filled with bright citrus cream filling and topped with a silky orange cream cheese glaze. Inspired by the nostalgic flavor of classic orange creamsicles, they are perfect for brunches, summer parties, and make-ahead desserts.
Equipment
- stand mixer Optional but helpful for kneading dough
- Large Mixing Bowl
- Rolling Pin
- 9x13 inch baking dish
- microplane grater For orange zest
- instant-read thermometer Optional for checking doneness
Ingredients
- 180 ml whole milk, warmed to 38-43C (100-110F)
- 7 g active dry yeast
- 50 g granulated sugar
- 2 large eggs, room temperature
- 115 g unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp fine salt
- 480 g all-purpose flour, plus more for dusting
- 1 zest of 1 large orange
- 115 g unsalted butter, softened (for filling)
- 150 g granulated sugar (for filling)
- 225 g full-fat cream cheese, softened
- 3 zest of 3 large navel oranges
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract (for filling)
- 0.25 tsp fine salt (for filling)
- 115 g full-fat cream cheese, softened (for glaze)
- 240 g powdered sugar, sifted
- 4 tbsp fresh orange juice (for glaze)
- 1 zest of 1 orange
- 1 tsp vanilla extract (for glaze)
- 1 pinch salt
Instructions
- In a large bowl or stand mixer bowl, combine the warm milk and yeast. Sprinkle the sugar over the top and stir gently. Let sit for 5 to 8 minutes until foamy.
- Add the eggs, softened butter, vanilla extract, salt, and orange zest to the yeast mixture. Mix until combined.
- Add the flour one cup at a time, mixing between each addition until a soft dough forms.
- Knead the dough for 6 to 8 minutes with a dough hook or 10 minutes by hand until smooth and elastic.
- Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 to 1.5 hours until doubled.
- Make the filling by beating the butter and cream cheese until smooth. Add sugar, orange zest, orange juice, vanilla, and salt. Beat until fluffy.
- Punch down the risen dough and turn it onto a lightly floured surface.
- Roll the dough into a 45cm x 30cm rectangle about 6mm thick.
- Spread the orange cream filling evenly over the dough all the way to the edges.
- Roll the dough tightly into a log starting from the long edge. Pinch the seam closed.
- Cut the log into 12 equal rolls using dental floss or a sharp knife.
- Arrange the rolls in a greased 9x13 inch baking dish. Cover and let rise for 30 to 45 minutes until puffed.
- Preheat the oven to 175C (350F).
- Bake the rolls for 22 to 25 minutes until golden and cooked through.
- Allow the rolls to cool for 10 to 15 minutes before glazing.
- Beat the cream cheese until smooth, then add powdered sugar, orange juice, orange zest, vanilla, and salt. Mix until pourable.
- Pour the glaze generously over the warm rolls.
- Serve warm, at room temperature, or chilled for a refreshing summer dessert.
Notes
For overnight preparation, refrigerate the rolls after shaping and allow them to sit at room temperature for 45 to 60 minutes before baking. Do not overbake for the softest texture. Blood oranges can be substituted for a vibrant color variation. Rolls may also be served chilled for a refreshing summer dessert option.