These Orange Rolls are a citrus orange version of a sweet roll. These are light, fluffy, and glazed with a sweet orange glaze.
I wanted to make something special for breakfast while we watched conference this weekend. Usually we make these Cinnabon Copycat Cinnamon Rolls but I wanted to switch it up. I cut this recipe in half for my little family which still made 24 rolls. I made them the night before conference and John got up with the kids in the morning so I could have a day to sleep in.
When I woke up and came downstairs ALL but the 3 rolls they had saved me had been eaten. They are that good! Another great recipe from my old roommate Lisa that I have been making over the years.
They are definitely best warm out of the oven but with a 10 second warm up in the microwave they are just as juicy the next day.
These are best warm. Here they are right after I put on the glaze… To assemble them divide the dough into 6 balls, roll each into a circle shape, spread the filling on, cut into 8 triangles, and roll up into a crescent shape.
These Orange Rolls are light, fluffy, and glazed with a sweet orange glaze.
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup oil
- 3 teaspoons salt
- 6 cups flour
- 2 eggs
- 2 packages yeast
- 1/2 cup warm water
- 1/2 cup 1 stick softened butter
- 1 cup granulated sugar
- grated peel of one orange
- 2 1/2 cups of powdered sugar
- juice of 1 orange
- Stir milk, sugar, oil, and salt together until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. Dissolve the 2 Tablespoons yeast (2 packages) in a 1/2 cup warm water and add to flour mixture. Mix in the remaining 4 cups of flour.
- At this point you can knead with a Kitchen Aid mixer or put some flour on a pastry board or counter and knead until dough is smooth. Put dough into greased bowl and let rise until double (about an hour) in a warm place.
- Divide dough into 6 parts and roll each into a circle.
- Spread with 1/6 of the filling mixture and cut into 8 wedges like a pizza.
- Roll each into a crescent shape. Cover and let rise at least 1 hour in a warm place.
- Bake at 400 degrees for 8-10 minutes. Do not overbake! It's normal for a little of the filling to leak out. That's the nature of the beast.
- While rolls are baking prepare the glaze. For the glaze: The measurements don't have to be exact for this. I like to juice the orange and then add powdered sugar to my desired consistency.
- Brush on glaze when rolls are still warm.
Source: Lisa Poulsen