breakfast

Orange Rolls with Cream Cheese Icing

Makes 8

Serve these sweet and zesty rolls straight from the skillet to keep them warm.

3½ cups all-purpose flour
1 cup warm water (105° to 110°)
6 tablespoons unsalted butter, melted
¼ cup nonfat dry milk
3 tablespoons granulated sugar
2½ tablespoons orange zest
1 (0.25-ounce) package active dry yeast
2 teaspoons kosher salt
½ cup orange marmalade
1 teaspoon ground ginger
½ teaspoon ground cardamom
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 to 2 tablespoons fresh orange juice
Garnish: orange zest

1. In a large bowl, beat flour, 1 cup warm water, melted butter, dry milk, granulated sugar, zest, yeast, and salt with a mixer at low speed until combined.

2. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

3. On a lightly floured surface, knead dough until smooth and elastic, 5 to 7 minutes. Roll dough into a 20x12-inch rectangle, about ¼ inch thick.

4. In a small bowl, stir together marmalade, ginger, and cardamom. Spread mixture onto dough. Starting at one long side, roll up dough into a log. Lightly moisten dough edge with water, and pinch seam to seal. Cut into 8 slices.

5. Spray a 10-inch cast-iron skillet with cooking spray. Place rolls, cut side up, in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

6. Preheat oven to 350°.

7. Bake until lightly browned, 30 to 35 minutes.

In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy.