ORANGE CINNAMON ROLLS
"I've been making this recipe from my grandmother for years-it's a favorite on Sunday mornings! The orange zest, juice and nuts give the rolls great flavor." Donna Taylor - Southbridge, Massachusetts
Provided by Taste of Home
Time 40m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough into a 14-in. square. Spread butter over dough. In a small bowl, combine the pecans, sugar, brown sugar, orange zest and cinnamon. Sprinkle over dough., Roll up jelly-roll style; pinch seams to seal. Cut into 1/2-in. slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE CINNAMON ROLLS
Posted in response to a request for Orange Cinnamon Rolls, similar to the Pillsbury refrigerated rolls. Recipe is from Betty Crocker's "Breads" cookbook, published in 1974. The first time I try a recipe, I like to write the date beside it. I see that I first made these on May 30, 1977 and my comment was: "VG" ("very good")... (Cooking time includes 2 hrs for letting the dough rise.)
Provided by Impera_Magna
Categories Yeast Breads
Time 2h55m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in warm water in lg mixer bowl.
- Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
- Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
- Stir in enough of the remaining flour to make a dough easy to handle.
- Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
- Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
- Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
- Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
- Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
- Cut roll into 15 slices about 1" wide.
- Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
- Cover and let rise until double, about 30 minutes.
- Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
- If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
- Recipe is easily doubled.
Nutrition Facts : Calories 173.8, Fat 2.9, SaturatedFat 1.6, Cholesterol 18.5, Sodium 181.4, Carbohydrate 33.5, Fiber 0.9, Sugar 13.7, Protein 3.3
GRANDMA'S ORANGE ROLLS WITH ORANGE CREAM CHEESE FROSTING
Orange cream cheese frosting--how can you miss?
Provided by Andi Williams
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 30
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes.
- Grease a large bowl and two 11x7x2-inch baking sheets.
- Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour.
- Punch dough down and divide in half. Roll each half on a lightly floured surface creating two 15x10-inch rectangles.
- Mix sugar, softened butter, and orange zest in a bowl until filling is smooth. Spread half of the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls.
- Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets.
- Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
- Beat confectioners' sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 29.8 g, Cholesterol 21.7 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 122.4 mg, Sugar 17.3 g
ZESTY ORANGE CINNAMON ROLLS
Steps:
- Stir the yeast into the warm water in a large mixing bowl and let stand a few minutes to dissolve. Add the potato water, mashed potato, 1/2 cup sugar, salt, butter and egg and beat well. Add 2 cups of the flour and beat until smooth. Add enough of the remaining flour to make a manageable dough, then turn out onto a lightly floured surface and knead for 1 minute or 2. Cover with plastic wrap to prevent drying out. Let rest 10 minutes. Resume kneading for about 8 to 10 minutes until the dough is smooth and elastic. Sprinkle on a little more flour as necessary to keep dough from being too sticky. Place in a large greased bowl, cover and let rest until double in bulk.
- Punch dough down. On a floured surface, roll dough into a 14-by-8-inch rectangle. Spread dough with 1/2 cup softened butter. Mix 2/3 cup sugar with 1 tablespoon ground cinnamon in a small bowl. Sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange, cut sides up, in a greased 9-by-13-inch pan. Cover pan loosely with plastic wrap and let rise until doubled in bulk approximately 30 to 40 minutes. Bake at 350 degrees for 30 to 40 minutes or until done. Remove from oven and cool on wire racks. Drizzle with both icings 1 at a time.
- Combine all ingredients to icing of drizzling consistency.
- Combine all ingredients to make icing of drizzling consistency.
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CINNAMON-ORANGE ROLLS RECIPE | MYRECIPES
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Servings 12Calories 202 per servingTotal Time 2 hrs 30 mins
- Weigh or lightly spoon 13 ounces (2 1/4 cups) flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and salt in a bowl, stirring with a whisk to combine.
- Place granulated sugar, milk, 1 teaspoon vanilla, egg, and egg yolk in a large bowl. Beat with a mixer at medium-low speed until well combined. Stir in yeast mixture. Add half of flour mixture; beat at low speed until well combined (about 2 minutes). Add remaining flour mixture; beat at low speed 5 minutes, occasionally scraping down sides of bowl. Add butter, 1 tablespoon at a time, beating well after each addition. Dust a work surface with 2 tablespoons flour. Scrape dough onto work surface (dough will be sticky). Knead dough 3 to 4 minutes or until smooth and elastic. Shape dough into a ball. Place dough in a large bowl lightly coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 2 hours.
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