Dreamsicle Rolls

Today, a recipe that tastes exactly like you hope it’s going to – like childhood, like happy sweetness, like candied memories from a time gone by. This is the second-in-a-row throwback recipe of the week, after yesterday’s Sloppy Joe Bowls, and goodness do I have a thing for them, these Dreamsicle Rolls.

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I wanted to do something with the orange rolls concept, because my husband loves the things, and this idea the is fruition of that wanting. To spare you the actual detailed process of the recipe’s inception and development (because, boring), I will tell you that today’s creamsicle rolls (Creamsicle, Dreamsicle, it’s all the same!) depends entirely on the pudding. Without it, it’s not quite possible to nail that creamsicle flavor.

Imagine you’re making cinnamon rolls, but instead of sprinkling a brown sugar and cinnamon mixture all over the dough before rolling, instead, you sprinkle lots of orange zest and vanilla instant pudding. Your kitchen will smell EXACTLY like a Dreamsicle – it’s just a dead ringer all the way through. And THAT is the magic of today’s recipe. It will transport you to a place of total comfort and happiness as soon as you first detect the familiar aromas of sweet vanilla and glowy, bright citrus.

How to make these Best Ever Orange Rolls (Dreamsicle Rolls):

INGREDIENTS

¾ lukewarm milk (2% of whole, preferably)

1 packet of instant rise yeast (2 ¼ tsp)

1 egg, beaten

2 TBSP granulated sugar

¾ tsp kosher salt

3 ¼ cups all-purpose flour

8 TBSP (one stick) unsalted butter, at room temperature, divided

2 large navel oranges

3.4 oz. box/packet instant vanilla pudding mix (such as Jello instant pudding and pie mix)

4 ounces cream cheese, at room temperature

1.5 cups (or to taste) confectioner’s sugar

1 tsp vanilla extract

STEP-BY-STEP:

To make the dough: Combine/stir together the warm (not hot!) milk and the instant yeast in a large mixing bowl (or in the bowl of a stand mixer). Let this sit for 5 minutes.

To the yeast/milk mixture, add the beaten egg, sugar, salt, 4 TBSP of the butter, and the flour. You can stir this together with a wooden spoon or, if using a stand mixer fitted with the dough hook, mix/knead the dough until it all pulls away from the sides of the bowl, and has formed a smooth, cohesive ball. If it’s too wet – you can add a little more flour. If it’s too dry, you can add a splash more milk. 

Knead/mix this dough for three or 4 minutes to develop the proteins. Once it’s good and kneaded, put it back in the bowl (if it’s not already there), cover with a kitchen towel, and allow it to rise for one hour in a relatively warm place. 

Punch the dough down, transfer to a clean, floured work surface, and roll it into a large oval-ish rectangle that measures about 12 inches by 18 inches (give or take). Smear the remaining 4 TBSP butter all over the surface of the dough. Grate the zest of both oranges and evenly sprinkle it over the butter. Rub it in with your fingers, evenly distributing the orangey goodness all over the dough. Sprinkle the vanilla pudding mix all over the dough. 

Working lengthwise, roll the dough up into a tight-ish log. Cut the log into rolls, each about 2-inches wide. Place these into a baking dish, cake pan, or all in a nice huddle on a baking sheet (anything will work). Allow them to rise/proof for 45 minutes. 

Preheat the oven to 350 degrees F. Adjust the rack to the middle position.

Bake the proofed rolls for 25 to 28 minutes, or until just done (27 minutes is always good for me). Cover in the glaze (see below) while still hot and serve warm. 

 To Make the Orange Cream Glaze

Combine the soft cream cheese, confectioner’s sugar, vanilla, and the juice of half an orange together in a bowl. Whisk until smooth and pourable. If it’s not pourable enough, you can add more orange juice, if it’s too runny – just add a little more sugar.

If you like the look of these Dreamsicle Rolls, you might also enjoy:

Giant Salted Maple Butter Parker House Rolls

Vanilla Chai Swirl Pull-Apart Bread

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