Cinnamon Orange Rolls Recipes

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ORANGE CINNAMON ROLLS



Orange Cinnamon Rolls image

"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

1 loaf (1 pound) frozen bread dough, thawed
1/4 cup butter, softened
1/2 cup chopped pecans
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
2 to 3 tablespoons orange juice

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



Orange Cinnamon Rolls image

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

1 package active dry yeast
1/2 cup warm water (105-115 degrees)
1 1/2 teaspoons orange zest
1/2 cup orange juice
1/4 cup sugar
1 teaspoon salt
1 egg
2 tablespoons butter or 2 tablespoons margarine
3 -3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon butter or 1 tablespoon margarine, softened
1 cup confectioners' sugar
1 tablespoon orange juice
1 tablespoon orange zest (optional)
1 teaspoon vanilla extract

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

ORANGE SWEET ROLLS



Orange Sweet Rolls image

Provided by Ree Drummond : Food Network

Time 2h10m

Yield 48 rolls

Number Of Ingredients 17

2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour
1/2 rounded teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick (8 tablespoons) butter, melted
8 tablespoons orange marmalade
1 cup lightly packed brown sugar, plus more as needed
1/4 teaspoon salt
Zest and juice of 2 oranges
4 cups powdered sugar, sifted
Dash of salt
1/2 cup whole milk, more if needed for a pourable consistency
1/2 stick (4 tablespoons) butter, melted

Steps:

  • For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
  • For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
  • Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
  • Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
  • Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
  • Bake for 15 to 17 minutes.
  • While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
  • Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.

GRANDMA'S ORANGE ROLLS WITH ORANGE CREAM CHEESE FROSTING



Grandma's Orange Rolls with Orange Cream Cheese Frosting image

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

1 (.25 ounce) package active dry yeast
¼ cup warm water (105 - 115 degrees F; 40 - 45 degrees C)
¾ cup warm orange juice (105 - 115 degrees F; 40 - 45 degrees C)
¼ cup warm milk (105 - 115 degrees F; 40 - 45 degrees C)
¼ cup shortening
¼ cup white sugar
1 egg, lightly beaten
1 teaspoon salt
3 ¾ cups all-purpose flour, or as needed
1 cup white sugar
½ cup butter, softened
2 tablespoons orange zest
2 cups confectioners' sugar
½ (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
3 tablespoons orange juice
2 teaspoons orange zest

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

ORANGE CINNAMON ROLLS RECIPE BY TASTY



Orange Cinnamon Rolls Recipe by Tasty image

After a night of camping, there's nothing better to wake up to than the smell of cinnamon rolls. Katie takes it up a notch by cooking them in orange cups to infuse that citrusy flavor into every bite.

Provided by Katie Aubin

Categories     Desserts

Time 45m

Yield 2 servings

Number Of Ingredients 2

4 large oranges
4 unbaked cinnamon rolls with icing, store bought

Steps:

  • Cut off the top third of an orange. Stand upright and use the knife to cut around the flesh, then scoop out with a spoon. Repeat with the remaining oranges. Reserve the flesh for fresh-squeezed orange juice, if desired.
  • Place a cinnamon roll in each orange cup. Set upright in a medium cast iron skillet and cover the pan loosely with foil. Place the pan over a fire or grill and cook for 35-45 minutes, or until the cinnamon rolls are golden brown and cooked through.
  • Remove the foil and spread the icing over the hot cinnamon rolls. Top with orange zest from a leftover rind, if desired.
  • Enjoy!

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