Wherever you are this week, I hope you’re safe, warm, and have enough to eat!When I was a kid, I had a friend whose mom hated to cook except for Saturday breakfast. A lot of the meals I ate with this family were takeout, but come the weekend, there were eggs and bacon, orange juice, blueberry muffins, and cinnamon rolls from one of those cans you have to thwack against the edge of your countertop. Little me thought it was the best ever (Puff Pancakes obviously excepted).I had one complaint though, because of course I did. Every once in a while the cinnamon rolls would be the orange kind, and while everyone in that family loved them, I deeply did not. I kept my mouth shut—#manners—but I hated them. In fact, I still do, but only because I hate fake orange flavoring.Turns out, I love Orange Cinnamon Rolls made with real fresh oranges. Like really, really love them. I mean, what’s not to love about fluffy, buttery, orangey cinnamon rolls?!I’m over the moon for these, y’all. There’s orange zest in the dough and cinnamon filling, and orange juice in the glaze and the icing! Yes, you read that correctly, these babies have a glaze *and* an icing! I did this on last year’s Meyer Lemon Sweet Rolls for maximum citrus flavor, and it works just as well here. Fresh orange flavor alllll over the place.Just after you pull your rolls from the oven, paint them with the orange glaze so they get glossy and soak up all that sticky orange flavor. Let that absorb for a few minutes and then hit them with a simple orange icing. This goes without saying, but yes, you can double it.And then, well, you know what to do.

Fresh Orange Cinnamon Rolls
makes 12 rolls

I recommend having 3 large (or 4-5 medium) oranges on hand before beginning this recipe. Better to have too many than too few.

Dough:
2 3/4-3 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
1 tablespoon orange zest
2 large eggs, beaten, room temperature

Filling:
2 tablespoons orange zest (about 1 large navel orange)
1 tablespoon ground cinnamon
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt
4 tablespoons unsalted butter, softened

Glaze:
1/4 cup fresh orange juice (about 1 large navel orange)
3 tablespoons granulated sugar

Icing:
1 cup confectioners sugar
pinch of Kosher or sea salt
2-3 tablespoons fresh orange juice (most of 1 large navel orange)

Grease a 9×13-inch casserole dish or rimmed baking pan. Set aside.

In a large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 110F. Stir in orange zest.

Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients, followed by beaten eggs. Add more all-purpose flour in 2 tablespoon increments until dough starts to pull away from the sides of the bowl.

Flour a surface and your hands. Knead dough 5-6 minutes until smooth, then form into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).

Make the filling. In a small mixing bowl, use a fork to mash together orange zest, cinnamon, brown sugar, salt and butter, until completely combined. Set aside.

On a lightly floured surface, roll dough into a 12×18-inch rectangle. Drop filling over the dough by the spoonful. Use an offset knife or the back of a spoon to spread filling mixture over the dough, keeping a 1/2-inch perimeter on all sides. Starting with the long edge closest to your body, tightly roll filled dough away from you, smoothing any seams with your thumbs. Slice dough into 12 rolls. Place rolls close together in prepared pan. Cover the pan with aluminum foil or plastic wrap. Place covered pan in a warm, draft-free place for 60-90 minutes, until rolls have doubled in size.

Preheat oven to 375F. Uncover rolls. Bake 25-30 minutes (mine took 27), tenting the rolls with foil if anything begins to brown too quickly.

While rolls are baking, make the glaze. In a small bowl, use a fork to stir together orange juice and sugar. Microwave in 15 second increments, stirring in between, until the sugar has dissolved (45-60 seconds total).

Remove rolls from the oven. Let cool 1-2 minutes, then use a pastry brush to paint glaze all over all exposed pastry. Use all glaze. Let sit 5 minutes while you make the icing.

Make the icing. In a small mixing bowl, whisk together confectioners sugar, salt and 2 tablespoons of orange juice. Add more juice by the teaspoon (up to 3 teaspoons) until icing is thick, but pourable.

Spoon/pour icing over the rolls and use an offset icing knife or the back of a spoon to spread icing over the rolls as desired. Serve.

Fresh Orange Cinnamon Rolls re best served the day they are made, but will keep covered at room temperature for a day or so.