Orange Caramel Rolls

The prefect Holiday breakfast, Orange Caramel Rolls. Fluffy, ooey, gooey and yummy. Cinnamon filling, soft rolls and aromatic and citrus orange orange caramel.

Orange Caramel Rolls for any occasion.

Are you a Frosted Cinnamon Roll or Caramel Cinnamon Roll consumer? Caramel rolls are my cup of tea, and this Orange Caramel Roll is a true winner. It has all the delicious essence of traditional caramel rolls, but with one twist. Orange zest. The orange zest elevates the dish. It creates a beautiful, luscious breakfast for any occasion. The rolls are soft, the filling is a classic cinnamon flavor that pairs well with the orange zest. The Carmel embodies the rolls leaving it ooey, gooey and yummy. During the winter season, I love to make this with a blood orange.

Holiday Breakfast - Orange Caramel Rolls - Yummy Cinnamon Rolls

Delicious warm Orange Caramel Rolls

Equipment

• Baking dish (I like to use a cast iron enamel baking dish)

• Plastic wrap

• Cooking spray

• Zester

• Mixer with dough hook

• Rolling Pin

Tips or Tricks

• like to make the caramel a day ahead or a few weeks prior. Save time in the kitchen when making the rolls.

Length of Time

• Prep Time - 2 hours, 35 minutes

• Cook time - 30 minutes

Servings

• Serving Size: 1 roll

• Servings: 12 - 15 rolls

Ingredients

Rolls

• 2/3 cup skim milk

• 1 ½ tablespoons granulated sugar

• 2 ¼ teaspoons or 1 package Fleischmann’s Rapid Rise Instant Yeast Fast-Action

• 2 eggs whisked

• 1 teaspoon vanilla

• 3 tablespoons salted butter – melted

• 1 teaspoon salt

• 3 cups all-purpose flour

• 1 tablespoon flour for dusting counter

Filling

• 4 tablespoons salted butter softened

• 5 tablespoons granulated sugar

• 1 tablespoon cinnamon

Caramel

• 2 sticks Salted Butter

• 1 cup Light Corn Syrup

• 1 cup Brown Sugar

• 14 ounces Condensed Sweetened Milk

• 1 cup Heavy Whipping Cream

• 1/8 teaspoon Kosher Salt

• 2 teaspoons orange zest

Directions

Rolls

1. Heat milk to 120-130° (roughly 40 seconds in the microwave – each microwave will vary slightly. Use a thermometer to ensure temp)

2. Add yeast and sugar. Let sit roughly 10 minutes for the yeast to start to bubble/foam

3. In a separate bowl, mix egg, vanilla and melted butter. Pour into egg mixture

4. In a separate bowl, mix flour and salt

5. Add flour mixture to egg mixture, stirring while combining ingredients. Stir until mostly combined

6. Add to mixing stand with dough hook. Mix with hook on medium speed for 5 minutes

7. Pull out of mixing bowl, spray bowl with cooking spray oil. Place dough in bowl. Cover with plastic wrap. Let rise for 1 hour.

8. While dough is rising, make the filling. Mix cinnamon and sugar – set aside

9. While dough is rising, make caramel too

Caramel

1. In a saucepan, melt the butter.

2. Add corn syrup, brown sugar, and condensed sweetened milk.

3. Stir constantly on medium heat until all granules have disintegrated.

4. Add cream, continue to cook on low, stirring constantly until caramel sticks to spoon.

5. Caramel Test Readiness; dip a spoon in caramel and swipe down the middle of it. If the caramel sticks and doesn't fill back in, it is good to go.

6. Take off heat, stir in orange zest

7. Set aside

Assemble

1. Dump dough onto a floured surface. Roll out into a rectangle.

2. Spread softened butter evenly

3. Sprinkle cinnamon sugar evenly

4. Roll tightly but gently

5. Cut into 1” thick slices (depending on your thickness will make roughly 12-15 rolls)

6. Grease baking dish

7. Place cinnamon rolls in baking dish

8. Cover with plastic wrap. Let rise another 60 minutes

Bake

1. Preheat oven to 350° F (I usually preheat the oven the last 5 minutes of the rolls rising)

2. Bake for 27 minutes

3. Pull out, add caramel evenly covering rolls. Roughly 1/3 to ½ batch of caramel made

4. Bake a remainder 3 minutes to heat up caramel

5. Optional – garnish with orange zest

6. Serve

Notes

• Carmel storage - refrigerate in an airtight container for up to 4 - 6 weeks. Store in a mason jar.

• The caramel sauce will be enough to make roughly 2 – 3 caramel roll batches. The sauce is also good on pancakes, apples, waffles, in oatmeal, on ice cream etc.