Sourdough Orange Rolls

Prep 8 HOURS

Cook 30 MINUTES

Servings 6 - 8 SERVINGS

These Sourdough Orange Rolls are soft, pillowy, and filled with a zesty orange swirl, finished with a silky cream cheese icing that melts into every spiral. Made with an active sourdough starter, the dough develops a subtle tang and deep flavor during a slow rise, creating bakery-worthy texture and irresistible tenderness. Baked in the 7 x 11 pan from the Cardamom Bakeware Collection, this recipe guides you through mixing, fermenting, shaping, and baking golden rolls that are perfect for weekend...

Ingredients

Directions

Starter

Feed your sourdough starter 4–8 hours before mixing, using a 1:1:1 ratio (starter : flour : water by weight). Use the starter at peak or just beginning to fall for best rise.

Dough

In a large, mix together milk, sugar, orange zest, and butter using a Danish Whisk. Add active sourdough starter and egg then whisk until smooth. Add flour and salt, and mix until a rough dough forms. Knead the dough by hand in the bowl or on a lightly floured countertop until it becomes smooth and slightly elastic (6-8 minutes). Add a little flour at a time up to ¼ cup or 30g only if needed. Dough should be soft and slightly tacky, not sticky. Cover the dough and let it rest for 4- 6 hours until puffed and about 50–75% larger. (*see notes for overnight option)

Roll dough into a 10×14-inch rectangle. Spread softened butter evenly over dough, then sprinkle evenly with brown sugar and orange zest. Roll tightly from the long edge then cut into 6 equal rolls.

Using a pastry brush, evenly coat the base of a 11×7-inch pan with baking spray containing flour or softened butter. Arrange rolls evenly, cover, and allow to rise 2–3 hours at room temperature until very puffy and touching.

Preheat your oven to 350°F and bake for 25-30 minutes until lightly golden and centers reach 190°F. If tops brown too quickly, tent loosely with foil for the last 5 minutes.

Icing

While rolls are baking, beat together cream cheese and butter in a small bowl. Add powdered sugar, vanilla, and salt and mix until combined. Start by adding 1 Tbsp of milk and add additional milk if needed until smooth and creamy. Spread over warm rolls so it gently melts into the spirals.

*Active Sourdough Starter: Starter is active and ready to bake with when it has doubled in size, looks bubbly and airy, smells mildly sweet and tangy, and a spoonful floats briefly in water (optional test). For more information on how to use and maintain your sourdough starter, click here.

*Optional overnight ferment: After 2 hours at room temperature, refrigerate overnight (8–14 hours)