Friday, December 19, 2014

Orange Rolls

I posted this recipe back in April of 2011 and thought I should bring them back up since Christmas is almost here.  I make these for Christmas morning every year.  Easter, too.  I LOVE these rolls.  They are soft, sweet but not too sweet, and bursting with orange flavor.

APRIL 2011:

These are SO GOOD!!! If you love the Pillsbury orange rolls but want a preservative-free alternative, these are your rolls. These are now my favorite breakfast rolls.  Loooove them!

I've adjusted the recipe using rapid rise yeast. I rarely have the patience to wait through two risings, so I prefer the speed of using rapid rise yeast. For directions on how to make these with regular yeast, click on the link to the original recipe. Just note that I have adjusted the amount of orange zest in the dough and changed the filling and frosting from the original.

adapted from Orange Cinnamon Rolls on

1 (0.25 oz) packet (or 2 1/4 tsp.) rapid rise yeast
1/2 cup water
1/2 cup orange juice
2 Tbsp. butter, melted
1/4 cup sugar
1 tsp. salt
1 egg
zest of 1 orange
3 - 3 1/2 cups all-purpose flour

2 Tbsp. butter, softened
1/4 cup sugar
2 tsp. cinnamon
zest of 1 orange

1 1/2 cups powdered sugar
2 Tbsp. orange juice
zest of 1 orange
1 1/2 tsp. vanilla
2 Tbsp. butter, softened

Combine 1 1/2 cups of the flour with the rapid rise yeast, sugar, and salt in a mixing bowl. Combine water, orange juice, and melted butter in a microwave safe bowl or measuring cup and heat to 120-130 degrees. Mix in liquid with flour mixture until smooth. Add egg and orange zest. Beat in enough of remaining flour to make a dough easy to handle.

Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Let dough rest 10 minutes in a lightly greased bowl.

Meanwhile, combine 1/4 cup sugar, cinnamon, and orange zest in a small bowl. On a lightly floured surface, roll dough into a 9x15 inch rectangle. Spread with softened butter and sprinkle with sugar mixture. Roll dough, lengthwise into a 15-inch tube, pinching to seal. Using dental floss or serrated knife, cut into 1-inch rolls (should make 15 rolls) and place in lightly greased 9x13 baking dish. Cover with plastic wrap and let rise in a warm place until almost doubled in size.

Preheat oven to 375 degrees. Bake for 12-15 minutes or until golden brown.

To make frosting: in a medium size bowl, beat powdered sugar, orange juice, orange zest, vanilla, and butter until smooth. Spread over warm rolls.


Ralph Carpenter said...

nice post

vixcadc1 said...

My mom made these all the time.