Description
Fluffy potato-enriched dough spirals loaded with a bright, zesty sugar filling and finished with a tangy orange–cream cheese drizzle. Ideal for leisurely weekend mornings, holiday brunches, or anytime you need a citrusy pick-me-up.
Ingredients
Scale
For the Yeast Starter
- ¼ cup (60 ml) warm water
- 1 packet (7 g) instant yeast
- 2 Tbsp granulated sugar
For the Milk Blend
- 1 cup (240 ml) whole milk
- ¾ tsp fine salt
- ¼ cup (50 g) granulated sugar
- 4 Tbsp (57 g) unsalted butter
For the Dough
- 1 large egg, beaten
- ⅓ cup (18 g) instant potato flakes
- ⅓ cup (80 ml) very hot water
- About 4 cups (480 g) all-purpose flour
For the Orange Filling
- 3 Tbsp unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ tsp ground ginger
- 2 tsp fresh orange zest
- ¼ cup (60 ml) fresh orange juice
For the Cream Cheese Glaze
- 4 oz (113 g) block-style cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 tsp orange zest
- 2 Tbsp fresh orange juice
Instructions
- Activate the Yeast: In a small bowl, whisk together warm water, yeast, and 2 Tbsp sugar. Set aside until foamy (about 5 minutes).
- Prepare the Milk Mixture: Warm milk until steamy but not boiling. Stir in salt, ¼ cup sugar, and 4 Tbsp butter until fully melted. Let cool to lukewarm.
- Make the Potato Mash: In a separate bowl, combine potato flakes with hot water. Stir until smooth and thick. Add more water if it seems too stiff.
- Form the Dough: Fit your mixer with a dough hook. Add the beaten egg, the yeast mixture, cooled milk mixture, and potato mash. Gradually incorporate about 4 cups flour until the dough clings to the hook and cleans the bowl’s sides. Knead for 5–10 minutes until elastic.
- First Rise: Transfer the sticky dough to an oiled bowl. Cover with a towel and let it rest in a warm spot for 1 hour, or until doubled.
- Prep the Citrus Sugar: While the dough proofs, mix 1 cup sugar, ginger, and zest in a bowl. Once the dough is ready, stir in orange juice until the sugar forms a damp, crumbly paste.
- Shape the Rolls: Lightly flour your countertop. Gently deflate the dough and roll it into a roughly 10×15″ rectangle. Spread 3 Tbsp softened butter over the surface, then sprinkle the orange sugar evenly on top.
- Roll & Slice: Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal. Use unflavored floss or kitchen twine to cut the log into 12 even pieces.
- Second Rise: Arrange the rolls on a greased baking sheet, placing cut sides up and ends tucked inward to prevent unrolling. Cover with a lightly damp cloth and let rise another 30–60 minutes, until puffy.
- Bake: Preheat oven to 350 °F (175 °C). Bake rolls for 20–25 minutes, or until the centers reach 190 °F (88 °C) or spring back when gently pressed.
- Make the Glaze: While the rolls bake, beat cream cheese until smooth. Mix in powdered sugar, zest, and orange juice until silky.
- Finish & Serve: As soon as the rolls come out, spread the cream cheese glaze over them. Serve warm for the best melt-in-your-mouth experience.
- Prep Time: 20 minutes
- Additional Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 roll
- Calories: 399kcal
- Sugar: 34g
- Sodium: 255mg
- Fat: 11g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 44mg