5-6cupsall-purpose flourmay need more depending on climate and elevation (see notes).
1 1/4cupgranulated sugar
2 tablespoonsorange zestzest of about 1 large orange
1tablespoonfresh orange juice
4tablespoonsfresh orange juicemay need more to thin out the frosting
3 1/2 - 4cupspowdered sugar
In the bowl of a stand mixer fitted with the dough hook, add the water, buttermilk, sugar, melted butter, and yeast. Mix. Let sit for 15 minutes. Add salt, eggs, and flour. Mix for 8-10 minutes. After mixing, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes.
In the meantime, prepare the filling. In a small bowl add the sugar, orange zest, and orange juice. Stir to combine.
Preheat the oven to 400°F. Place a silicone baking mat or parchment paper on a baking sheet. Alternatively, you can spray the baking sheet with cooking spray. Spray your countertop with cooking spray ( I used Bakers Joy). Roll the dough into a 14"x18" rectangle. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the orange sugar filling evenly over the softened butter.
Starting with the long side, roll the dough into a log so that then resulting cinnamon roll measures 18" in length. Cut into 12 large rolls. Place the rolls onto the prepared baking sheet. 3 rolls across, and 4 rolls down. Lightly cover the orange rolls and set them in a warm place to rise for 20 minutes.
Bake for 20-24 minutes or until golden brown and cooked throughout.
In the bowl of a stand mixer, or with a hand held mixer, beat the butter until smooth. Add the powdered sugar, orange zest, and orange juice. Beat until smooth. If the frosting is too thick add orange juice a tablespoon at a time until it's a spreadable consistency.
When the orange rolls are finished baking, remove from the oven, and let them sit for 3 minutes or so. Frost the rolls when warm.
Best when served warm and eaten in the same day. However, you can store these in an airtight container for 2 days.
You might need more flour than what's stated in the recipe card. You want the dough to come away from the sides of the bowl, but still stick to the bowl at the very base. The dough should be tacky but not overly sticky. Climate and elevation play a role in how much flour you'll need so add a tablespoon at a time until it reaches this desired consistency. You can play around with the kind of flour you use. Use a mix of bread flour and all purpose flour for a heartier orange roll. I've made this recipe using 100% all-purpose flour and other times using 50% bread flour and 50% all purpose flour. I get great results each time!