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Orange-Almond Sweet Rolls

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Makes 12 rolls
Frangipane infuses each sweet roll with a depth of flavor that complements the bright, citrusy zing of orange zest. The result is a perfect contrast between the nutty richness of the Frangipane and the freshness of the orange, making each bite tantalizingly indulgent. Topped with a tangy orange glaze, these rolls are as beautiful as they are delicious—an almond lover’s dream come true.

Ingredients
  

Dough:

  • 1 cup (240 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • 5 tablespoons (60 grams) granulated sugar, divided
  • 2¼ teaspoons (7 grams) active dry yeast
  • 4⅓ cups (542 grams) all-purpose flour, plus more for dusting
  • 1 tablespoon (9 grams) kosher salt
  • 2 large eggs (100 grams), room temperature
  • 1/3 cup (75 grams) unsalted butter, cubed and room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 1/2 teaspoon (2 grams) almond extract

Filling:

  • Frangipane (recipe above)
  • 1½ teaspoons (3 grams) orange zest
  • 1/4 cup (60 grams) heavy whipping cream

Glaze:

  • 2½ cups (300 grams) confectioners’ sugar
  • 1 teaspoon (2 grams) orange zest
  • 3 to 3½ tablespoons (45 to 52.5 grams) fresh orange juice
  • 1/4 teaspoon (1 gram) vanilla extract
  • 1/8 teaspoon kosher salt

Instructions

  • For dough: In a small bowl, stir together warm milk, 1 tablespoon (12 grams) granulated sugar, and yeast. Let stand until foamy, about 5 minutes.
  • In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, salt, and remaining 4 tablespoons (48 grams) sugar. Add yeast mixture, eggs, butter, and extracts; using the paddle attachment, beat at low speed until combined, about 1 minute. With mixer on low speed, slowly add remaining 21⁄3 cups (292 grams) flour, beating until a shaggy dough forms. Scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at medium-low speed until dough becomes smooth, elastic, and slightly tacky, 10 to 12 minutes. Turn out dough onto a very lightly floured surface, and knead 5 to 8 times. Shape dough into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • Punch down dough, and flatten into a 1-inch-thick rectangle. Place on a parchment paper-lined baking sheet, and cover with plastic wrap. Refrigerate for at least 1 hour or up to overnight. Let stand at room temperature for 30 minutes before shaping.
  • For filling: In a medium bowl, stir together Frangipane and orange zest.
  • Spray a 13x9-inch baking pan with baking spray with flour. Line bottom of pan with parchment paper, letting excess extend over long sides of pan.
  • Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle. Spread filling onto dough, leaving a 1⁄4-inch border on one long side. Starting with long side opposite border, roll dough into a 19-inch log. Trim 1⁄2 inch from each end. Cut into 12 slices (about 11⁄2 inches each). Place, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • Preheat oven to 350°F (180°C).
  • Pour cream over rolls.
  • Bake until golden, 35 to 40 minutes. Let cool for at least 10 minutes.
  • For glaze: In another small bowl, whisk together confectioners’ sugar, orange zest, 3 tablespoons (45 grams) orange juice, and vanilla; whisk in up to remaining 1⁄2 tablespoon (7.5 grams) orange juice until desired consistency is reached. Spoon glaze on top of rolls. Serve warm or at room temperature. Store in an airtight container for up to 3 days.
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