Cara Cara orange rolls are about as good of a breakfast as you can make! The fluffy buns are filled with the tangy taste of Cara Cara oranges! The buttery, almost caramel like glaze adds an incredible layer of flavor. Make these for your next special breakfast or brunch.
What you will need for these rolls:
- Cara Cara oranges
- Heavy cream
What is a Cara Cara Orange?
It is a juicy orange with a deep color (cuteness factor). It is intensely sweet, seedless and lower in acid. A Cara Cara orange has 1 1/2 days of vitamin C and 30% of of a day’s vitamin A (vs 2 % reg navel orange!). Cara Cara oranges are at peak season between December and April.
Ingredients for dough:
- 6 Cups flour
- 1/2 cup sugar
- 4 1/2 tsp yeast
- 2 tsp salt
- 1 cup fresh squeezed orange juice (room temperature)
- 1/2 cup heavy cream
- 2 eggs plus 2 egg yolks
- 12 tbls. butter very soft (almost melted) and cut into 24 pieces
Ingredients for Cara Cara Orange roll filling
- 1 1/2 cups sugar
- 2 1/2 tbls orange zest
- 8 tbls butter very soft
Ingredients for Cara Cara Orange Roll Glaze
- 1 cup heavy cream
- 1 cup sugar
- 1/2 cup fresh squeezed orange juice
- 8 tbls butter
- 1/8 tsp salt
In a large bowl, whisk flour, sugar, yeast and salt. In a separate bowl, whisk eggs and yolks. Whisk in orange juice, heavy cream and butter. Make a well in the flour mixture and pour in egg mixture. Using a stiff spatula, mix dough until no dry bits remain.
Let dough rest covered with a warm moist towel for 15 minutes. Dump dough onto a lightly floured surface and knead until a smooth ball is formed. Place dough into a large lightly oiled bowl. Lightly oil the top of the dough to prevent cracking while the dough rises. Cover with a warm towel and let rise until doubled about 1 hour.
Prepare filling by whisking sugar and orange zest. Prepare 2 9-inch cake pans. Line bottoms with parchment paper, grease sides and bottoms.
Dump dough out onto a lightly floured surface and divide in two. Working with one half, roll the dough flat into an 8×16 inch rectangle. Smear 4 tablespoons of the soft butter onto the flattened dough. Sprinkle half of the sugar mixture over the butter. Roll the dough tightly, working from the long end. Tuck ends in and pinch seams tightly.
Slice rolls into 8 2-inch pieces and place in a prepared cake pan. Place one in the center and spread the remaining 7 around the outside with the seams facing out. Spray a piece of cling wrap with oil and cover the pan. Repeat with remaining dough, sugar mixture, butter and other pan. Let rise in a warm place until doubled in size, about 1 hour.
Remove plastic and bake at 325 degrees for 40 –45 minutes or until the middle registers 190 on an instant read thermometer. If tops are getting too dark, cover with aluminum foil. Let rolls cool in the pan for 15 minutes.
When rolls have begun baking, put ingredients for the glaze in a medium saucepan. Bring to a boil over medium heat, stirring frequently, until butter is melted and sugar is dissolved. Reduce heat to medium low and keep slow steady bubbles in the middle of the pan. Continue to reduce for 30 minutes, until glaze is thick and smooth in texture.
After rolls have cooled in the pan, slide a sharp knife around the edge of the rolls to loosen them. Put a plate covered with parchment paper upside down on top of the pan. Invert the pan and gently tap the bottom to release the rolls. Remove parchment from bottom of rolls and invert onto a clean plate. Repeat with second pan. Using a pastry brush, coat the tops and sides of the rolls with the glaze. Serve warm.
- Prep Time: 2 hours 30 minutes
- Cook Time: 50 minutes
Keywords: cara cara, oranges, citrus, rolls
If you like this recipe, check out some of our other breakfast treats!