On the 11th Day of Sugar my true love gave to me . . . . Orange Rolls
Cinnamon rolls, orange rolls, almond rolls . . .I love them all (that is as long as they don’t have raisins in them, yuck!).
These orange rolls are so scrumptious. I definitely ate my fair share of them yesterday. You would think that someone who’s had as much sugar as I have over the last 10 days wouldn’t want any more sweets. Unfortunately, that’s not the case for me. I have a perpetual sweet tooth and when it comes to sweet rolls, I sometimes have no self-control.
These orange rolls would make the perfect neighbor gift because, well, they’re perfectly delicious! Put some in one of those round foil cake pans, bake them up, slather some yummy orange icing on and then drop them off to a neighbor or two. You will definitely become they’re new best friend!Print
Seriously delicious orange rolls with delicious orange frosting spread on top. . . truly these are heaven!
- 1/2 cup butter (, softened)
- 1/4 cup plus 2 Tbsp. sugar
- 1 cup warm milk
- 1 pkg. yeast
- 1/2 Tbsp. sugar
- 1/4 cup warm water
- 1 egg (, beaten)
- 1/2 tsp. salt
- 3–4 cups flour
- ORANGE FILLING:
- 4 Tbsp. butter (, softened (almost melted))
- 1/2 cup sugar
- zest of an orange
- Juice from an orange
- 4 Tbsp. softened butter
- 3– 4 cups powdered sugar
- 1 tsp. vanilla
- 1 tsp. orange zest
- Milk (, if needed)
- DOUGH: Place butter and ¾ cup sugar in a large mixing bowl. Pour heated milk over butter and sugar. Let stand for a few minutes.
- Mix the warm water, yeast and 1 Tbsp. sugar in small bowl, stir and let stand for 5 minutes. Set aside.
- Add salt, eggs and yeast to the milk mixture. Add flour and mix until dough begins to pull aways from the sides of the bowl. You want the dough to be soft, but not real sticky. Cover and let rise until double in size (at least an 1 hour).
- Divide the dough into two portions. Roll out each portion into a rectangle ( I roll mine about ¼ an inch thick), spread the orange filling to the edges
- Roll up jelly roll style and pinch to seal the edges. Cut about 1¼ – 1½ inches wide. (I use a piece of dental floss or thread to cut mine, it works so nicely). I usually get about 16-20 rolls from each portion of dough.
- Place in greased 9×13 pan. Let rise for about 30 minutes or until doubled in size.
- Bake at 375 degrees for 15-20 minutes or until tops start to turn golden brown.
- Remove from oven and let cool for 5-10 minutes. Frost roll while they are still slightly warm.
- Go pour yourself a glass of cold milk and try not to eat the whole pan!!
- Combine all ingredients and stir until combined.
- Combine ingredients and mix until smooth.
This is the same dough for my almond sweet rolls, I just halved it because I didn’t need/want that many rolls so you could easily double it and get two 9×13 pans out of it. Also, I love this dough but have always hated how long it takes with all the raising, punching down, raising, etc., so I eliminated the second raising before I rolled them out and the dough was just as delicious as when you do punch the dough down and let it raise again. HUGE time saver, so I will definitely do it this was from now on.