Bread Machine Orange Rolls Recipe (with Cream Cheese Icing)

Try these Orange Yeast Rolls with directions for mixing and kneading in a bread machine. Bake in your oven.

16 rolls

frosted orange rolls from a bread machine

Prep Time 45

Cook Time 15

Mix & Rise Time 2 15

Total Time 3 15

Ingredients

DOUGH

¾ cup (177 g) milk - cool
2 tablespoons (2 tablespoons) orange juice concentrate - thawed
1 large (50 g) egg
1 teaspoon grated orange peel
¼ cup (57 g) butter
1 teaspoon salt
½ teaspoon cardamom - optional
3 cup (360 g) all-purpose unbleached flour
2 teaspoons bread machine yeast or instant yeast
1 cup (140 g) currants or raisins - (optional)

GLAZE

1 oz. (28 g) cream cheese
1 tablespoon orange juice
1½ cups (180 g) powdered sugar

Instructions

Add Ingredients: Add ¾ cup milk to the bread machine pan along with 1 large egg, 1 teaspoon grated orange peel, 2 tablespoons orange juice concentrate, ¼ cup butter, 1 teaspoon salt and ½ teaspoon cardamom. Add 3 cup all-purpose unbleached flour and 2 teaspoons bread machine yeast or instant yeast on top.
Start the bread machine using the DOUGH cycle.
Check the Dough: Check the dough after 1 minute to make sure the paddles are engaged and the dough is clumping. Check again after 15-18 minutes. The dough should stick to the side, then pull away cleanly. Add additional water or flour, if necessary, one tablespoon at a time.
Let Dough Rise: Leave dough in the machine to rise until the DOUGH cycle completes. The dough should be doubled in size. If it's not, leave it in the machine until it does.
Incorporate Dried Fruit (Optional): Add 1 cup currants or raisins if using during the last 5 minutes of the DOUGH cycle or knead in by hand at the end of the DOUGH cycle.
Portion Dough: When the cycle completes, make rolls into 16 balls. (If you are adding raisins, you may work them into the dough at this point. I divide this dough in half and add 1/2 cup raisins to half of the dough.)
Evenly space 8 dough balls into a greased 8 or 9-inch round cake pan. You will end up with two pans of rolls. For a tutorial on making rolls, check out my video.
Second Rise: Cover loosely with a tea towel and let rise until almost double.
Bake: Preheat oven to 375˚F (190˚C). Place rolls into the oven and bake until golden brown for approximately 15-18 minutes. Rolls should register 190˚F (88˚C) before removing them from the oven.
Glaze: Spoon Orange Glaze over rolls when barely warm or cool.
Orange Glaze: Warm 1 oz. cream cheese for a few seconds in the microwave or let sit out until room temperature. Add 1 tablespoon orange juice and (sifted) 1½ cups powdered sugar and stir until smooth. Drizzle over rolls.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a waxed bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information