After seeing those cinnamon rolls, many of you asked for an orange roll recipe. I’ll be honest. I had never actually eaten an orange roll, but I knew since I had about 20 people request them that it was a recipe I needed to research and share with you guys. I also knew that by using our sweet roll dough recipe that I had the perfect beginning!
ORANGE SWEET ROLLS FILLING
In researching the “Orange Roll”, I needed to find out what made the orange roll…well, orange. I wanted to try orange marmalade as the filling. But was I supposed to add cinnamon to that? Any extra sugar? After several recipe tests, I found that a simple filling of orange marmalade and a sprinkling of cinnamon was all that I needed to make an orange roll taste delicious. You can leave out the cinnamon if you’d like, but the orange/cinnamon flavor makes these sweet rolls taste like Christmas!
MY OTHER RECIPES
I used my favorite cinnamon roll dough as the jumping off place, but downsized the recipe between 25 to 33 percent. I wanted a slightly smaller batch because honestly the smaller the batch of fatty, fluffy, frosted carbs just laying around, the better.
I also cut the rolls smaller, making 20 in a 9×13 pan rather than the standard 12, for some built-in portion control. Unless you go back for seconds or thirds. That may have happened.
The glaze is an orange juice-based confectioners’ sugar glaze, with orange zest stirred in for an extra pop of orange flavor. I also made the glaze using lemon juice when I was testing the recipe and if you’re a lemon fan, it’s a fun twist.
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Ingredients:
For the dough:
1 package active dry yeast
¾ cup warm water
1½ cups warm milk
½ cup sugar, divided
1½ teaspoons salt
4½ cups flour, divided
¼ cup shortening, melted
For the orange icing:
4½ tablespoons butter, softened
1½ tablespoons orange zest
3 tablespoons orange juice
2¼ cups powdered sugar
How to Make:
In a large bowl, dissolve yeast in warm water. Add milk, ¼ cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be runny. Let rise in a warm place for about 1 hour.
Stir in the remaining ¼ cup of sugar and shortening. Add remaining 1½ cups of flour. Dough will still be wet – this is ok, don’t be tempted to add any more flour! Let rise until double, about an hour.
Meanwhile, in a medium bowl, cream butter for icing. Add orange zest, juice and powdered sugar and beat until well incorporated!
After second rise, dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with ⅓ of the icing. Roll up into a log from the long side. Cut each roll into 9 sections (about 2 inches each). Place cut rolls into a greased 9×13-inch pan*. Let rise until doubled.
Preheat oven to 350 degrees!
After the final rise, bake rolls for 20-25 minutes or until golden brown. Allow to cool slightly before frosting with the remaining icing. If freezing, allow to cool completely before cutting apart and placing in zip-top bags – you can fit about 9 rolls in a gallon-sized zip-top bag.
To reheat, remove individual rolls from the freezer and reheat in the microwave for about 30-45 seconds per roll (length of time in the microwave will vary based on the strength of your microwave and the size of the roll).
Source :allrecipes.com
