#BrunchWeek ~ Orange Sweet Rolls

Welcome to the final day of Brunch Week 2016. Thank you so much for joining me for the past week of delicious recipes and I hope you've taken time to enter the rafflecopter (linked below) for a chance at one of the incredible giveaways from our fantastic sponsors. Today's dish is a terrific way to wrap up the week - these gorgeous yeasted rolls are thick, tender, and delightfully flavored with a touch of orange throughout.

See my kick-off post here for the rafflecopter information - there are TONS of great prizes, so make sure to enter!

Red Star's Platinum yeast makes for a beautiful dough - I am so glad they sponsored Brunch Week this year, what a treat to work with their product!

These rolls are thick, layered with a gooey layer of butter, sugar, and a little bit of orange juice flavor, and then topped with a luscious orange infused glaze that is quite literally the icing on the cake.

These rolls were very happily enjoyed by everyone in my household, and I will certainly be making them again.  My only suggestion is to add some orange zest into both the filling and glaze as well for even more natural orange flavor. Enjoy these with your favorite cup of tea or coffee and you will have the perfect start (or end) to any day! They would absolutely be a fantastic "star" on any brunch buffet table.

BrunchWeek Beverages:

• Iced Caramel Coffee by The Redhead Baker

BrunchWeek Breads, Grains and Pastries:

• Boston Cream Pie Pancakes by Love and Confections
• Orange Sweet Rolls by Making Miracles
• Lemon Blueberry Waffles with Sweet Blueberry Compote by Cooking In Stilettos
• Rosemary and Cornmeal Cake by Jane's Adventures in Dinner
• Chocolate Muffins by The Texan New Yorker
• Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle by Rants From My Crazy Kitchen
• Cranberry Orange Muffins by Books n' Cooks
• Cinnamon Apple Pancakes by Gluten Free Crumbley
• Raspberry Coffee Cake by Hezzi-D's Books and Cooks

BrunchWeek Fruits, Vegetables and Sides:

• Watermelon Noodle Salad by Forking Up

BrunchWeek Main Dishes:

• Baked Salmon with Citrus Yogurt Sauce by Cindy's Recipes and Writings

BrunchWeek Desserts:

• Salted Coffee Caramel Sauce by Culinary Adventures with Camilla
• Lemon Cupcakes with Lavender Frosting by A Day in the Life on the Farm
• Apple Pecan Fritters with Caramel Icing by From Gate to Plate
• Strawberry Shortcake by Feeding Big and More
• Strawberry-Rhubarb Crisp by Palatable Pastime
• Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor's Adventures

Orange Sweet Rolls adapted from Lemon-Sugar

Ingredients

For Dough:

3 (.25 ounce) packets Red Star Platinum active dry yeast (2 ¼ TBS)
1 ¾ cups warm water (approximately 110 degrees)
½ cup honey
½ cup melted butter
2 teaspoons salt
2 large eggs, beaten
4 to 6 cups all-purpose flour, more as needed

For filling:

½ cup (1 stick) butter, at room temperature
1/2 cup Dixie Crystals sugar
1/2 cup brown sugar
3 Tablespoons freshly squeezed orange juice

For glaze:

2 cups Dixie Crystals powdered sugar
3 Tablespoons freshly squeezed orange juice
1/4 cup whipping cream (more as needed to reach desired consistency)
1 teaspoon Nielsen-Massey orange extract

Directions

1. In the bowl of a stand mixer, combine the warm water and yeast. Allow it to sit for 5 minutes until yeast begins to bubble.
2. Add the honey, melted butter, salt and eggs. Use a whisk to combine.
3. Using the dough hook on your stand mixer, slowly add 4 cups of flour and beat to combine. Mixture will be wet.
4. Add an additional  ½ cup of flour at a time until dough pulls away from sides of bowl but is still slightly sticky. This will be a wet dough, so don't add too much flour (I have found it's easiest to add remaining dough by hand instead of using the dough hook to prevent over-flouring which can lead to a tougher dough consistency). Your finger should stick to the dough but shouldn't pull any dough away with it.
5. Remove dough from bowl and spread about a TBS of olive oil in the bottom, return dough, flip once so both sides are lightly coated.  Cover with plastic wrap and place in a warm place to rise.
6. Allow dough to double in bulk, which will take about 45 - 60 minutes.
7. After dough has risen, punch it down and roll it in to a large sheet, approximately 1/4-inch thick - about 16x24 inches.
8. Spread filling (see below) over the dough, then tightly roll into a jellyroll shape, starting at the long end of the dough.
9. Using string, floss or a sharp knife, cut into 1-inch pieces and place into a buttered 9x13 pan.
10. Cover with a towel, and place back into warm oven. Allow to rise for a second time, about 20 minutes.
11. Preheat oven to 375 degrees, and bake for 20-25 minutes or until golden brown.
12. Drizzle glaze (see below) over the top of the warm rolls, and enjoy!

For filling:

1. Combine all ingredients in a small bowl. Spread evenly over rolled dough.

For glaze:

1. With a whisk, combine all ingredients until smooth. Glaze should be thin enough to pour, but thick enough to coat the back of a spoon. If necessary, add more cream or sugar to achieve desired consistency.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.