Make sure your sourdough starter is active, bubbly, and at or near peak activity before preparing the dough. If necessary, feed your starter approximately 4–8 hours before mixing, depending on your kitchen temperature and feeding ratio.

A strong, active starter is especially important when making enriched sourdough dough because ingredients like butter, eggs, and sugar can slow fermentation.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the active sourdough starter, warm milk, eggs, bread flour, salt, granulated sugar, and orange zest.

Mix on low speed until a shaggy dough begins to form.

With the mixer running on low speed, gradually add the softened butter, approximately one tablespoon at a time. Allow each addition to become incorporated before adding more.

The dough should feel soft and slightly tacky but should not be excessively sticky. Avoid adding unnecessary flour, as this can result in dense, dry orange rolls.

Transfer the dough to a lightly greased bowl and cover with a damp towel, plastic wrap, or reusable bowl cover.

Allow the dough to ferment at room temperature for approximately 6–10 hours, or until it has increased in volume by about 50%.

Because this is an enriched dough containing butter, sugar, and eggs, fermentation will be slower than with traditional sourdough bread.

Mix until smooth and evenly combined. Set aside while preparing the dough.

Once the dough has finished bulk fermentation, transfer it to a lightly floured work surface.

Using a rolling pin, roll the dough into a large rectangle, approximately 12 × 18 inches and about ¼ inch thick.

Using a pizza cutter or sharp knife, cut the dough into 8 equal strips, each approximately 2¼ inches wide, cutting along the 18-inch side to create strips that are 12 inches long.

Starting at one end, carefully roll each strip into a spiral, keeping the filling tucked inside.

Cover the baking dish loosely with plastic wrap or a clean kitchen towel.

Allow the rolls to rise at room temperature until noticeably puffy, expanded, and beginning to touch one another.

This typically takes approximately 2–4 hours, depending on the temperature of your kitchen and the strength of your sourdough starter.

The rolls should feel light and airy rather than dense. Do not rush this step, as underproofed orange rolls can bake up heavy and doughy.

Preheat the oven to 350°F (175°C).

If using the optional heavy cream, gently pour ¼ cup evenly over the risen rolls just before baking. This helps create a softer, richer texture.

Place the baking dish on the center rack of the preheated oven.

Bake for approximately 30–35 minutes, or until the rolls are lightly golden brown and baked through.

For the most accurate results, the centers of the rolls should reach an internal temperature of approximately 190°F (88°C).

If the tops begin browning too quickly, loosely cover the baking dish with aluminum foil for the remaining baking time.

Remove from the oven and allow the rolls to cool slightly before frosting.

While the rolls are baking, add the softened cream cheese to a medium mixing bowl.

Using a hand mixer, beat until smooth and creamy.

Gradually add the powdered sugar, orange juice, orange zest, and a pinch of salt.

Continue mixing until the frosting is smooth, fluffy, and spreadable.

For a thicker frosting, reduce the orange juice slightly or add additional powdered sugar. For a thinner glaze-like consistency, add a little more orange juice.

Spread the orange cream cheese frosting generously over the warm or slightly cooled sourdough orange rolls.

For a meltier frosting that seeps into the spirals, spread it over the rolls while they are still warm.