MAKES 12 ROLLS
The most famous item at the All Steak Restaurant in Cullman, Alabama, isn’t steak, and it isn’t even on the menu. It’s the orange roll that comes with your meal. You should probably make a double batch…
1 envelope (2¼ teaspoons) active dry yeast
¼ cup plus 1 teaspoon granulated sugar
¼ cup warm water, about 110°F
1 cup milk
4 tablespoons unsalted butter, melted
1 large egg, beaten
½ teaspoon kosher salt
3½ cups all-purpose flour
Zest and juice of 2 oranges
½ cup golden raisins
8 ounces cream cheese
1 cup packed light brown sugar
1 teaspoon ground cinnamon (or nutmeg or cloves)
2 cups confectioners’ sugar
½ cup orange juice, reserved from filling
FOR THE DOUGH: In the bowl of a stand mixer with a dough-hook attachment, combine the yeast, 1 teaspoon of the sugar, and the warm water. When it begins to foam, add the remaining ¼ cup sugar, milk, melted butter, egg, and salt. Mix to combine. Add the flour and slowly mix until damp, then mix on high speed for 6 to 7 minutes, until the dough comes together. Continue to knead the dough for a few minutes, then put in a large, greased bowl, cover with a towel, and set in a warm place to rise for about an hour, or until doubled in size.
FOR THE FILLING: In a small saucepan, heat the orange juice and raisins. Bring nearly to a boil, remove from the heat, and soak for 15 minutes. Drain the raisins, reserving ½ cup of the juice for the glaze. In a bowl, combine the orange zest and soaked raisins with the cream cheese, brown sugar, and cinnamon.
TO ASSEMBLE: Butter a 9-by-13-inch baking pan. On a floured work surface, roll out the dough into about a 12-by-18-inch rectangle. Spread the raisin filling over the dough, leaving a 1-inch bare border along one long side. Starting on the long side opposite the bare border, roll up the dough like a jelly roll. Seal the seam with a little water.
Cut the log into twelve 1½-inch-thick slices and place in the prepared pan. Cover with a towel and let rise in a warm place for 45 minutes.
Preheat the oven to 350°F.
Bake the rolls for 30 minutes, until the rolls are golden.
FOR THE GLAZE: In a bowl, whisk the confectioners’ sugar and reserved ½ cup orange juice to form a glaze. Spread over the warm rolls and serve.