01 -
Warm the milk to lukewarm temperature and dissolve the active dry yeast with a pinch of sugar. Let it rest until foamy, roughly 5 to 10 minutes.
02 -
In a large bowl, combine flour, sugar, salt, and orange zest. Add the yeast mixture, eggs, melted butter, and orange juice. Mix until a sticky dough forms, then knead for 8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
03 -
While the dough rises, blend softened butter, sugar, optional cinnamon, and orange zest until fragrant and uniformly combined.
04 -
Gently punch down the dough and roll it out on a floured surface into a large rectangle. Evenly spread the filling over the dough. Roll tightly from the long edge into a log. Cut into slices approximately 2.5 to 3.8 cm thick. Arrange slices in a greased baking dish, leaving space for rising.
05 -
Cover and let the rolls rise for 30 to 45 minutes until puffed. Preheat the oven to 175°C. Bake for 25 to 30 minutes, until golden brown and cooked through.
06 -
While warm, drizzle with glaze made from powdered sugar mixed with fresh orange juice. Optionally, brush rolls with melted butter for added moisture and shine. Serve warm.