Orange Cinnamon Rolls Recipes

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CINNAMON-ORANGE ROLLS



Cinnamon-Orange Rolls image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 rolls

Number Of Ingredients 15

1 package active dry yeast (2 1/4 teaspoons)
1/4 cup hot water
1/4 cup plus 1 teaspoon granulated sugar
1/2 cup whole milk
1/4 cup olive oil
1 tablespoon grated orange zest plus 1/4 cup freshly squeezed orange juice
3 1/2 cups all-purpose flour, plus more if needed and for flouring
1 teaspoon kosher salt
Vegetable oil, for the bowl
Nonstick cooking spray, for the baking dish
3 tablespoons salted butter, softened
1 cup firmly packed light brown sugar
1 1/2 tablespoons ground cinnamon
2 cups confectioners' sugar
3 tablespoons freshly squeezed orange juice

Steps:

  • For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
  • Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
  • Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
  • Spray a 9-by-13-inch baking dish with cooking spray.
  • For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
  • Preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
  • For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.

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-SCENTED CINNAMON ROLLS



Orange-Scented Cinnamon Rolls image

Sweet rolls that fill your kitchen with the happy scent of orange and cinnamon. Perfect for a weekend with family or friends. Prep time includes rising times.

Provided by skat5762

Categories     Yeast Breads

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
1 1/2 teaspoons yeast
1/2 teaspoon salt
1/3 cup sugar
2 tablespoons unsalted butter, plus more for greasing bowl and pan
1 egg
1/2 cup skim milk, plus more as needed
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons minced orange zest
raisins (optional)
chopped nuts (optional)

Steps:

  • Combine flour, yeast, salt and sugar in container of food processor fitted with steel blade and process 5 seconds.
  • Add 2 tablespoons butter and egg, and pulse a few times, until well combined.
  • With machine running, drizzle most of milk through feed tube.
  • Process just until a dough ball forms.
  • If necessary, add more milk, 1 teaspoon at a time.
  • Knead by hand on a lightly floured surface a minute or two longer, adding more flour or milk as necessary, until dough is smooth and elastic.
  • Butter a bowl and place dough in it, turning to coat.
  • Cover and let rise in warm, draft-free area, about 2 hours.
  • Roll out dough into a 1/2-inch thick rectangle.
  • Brush liberally with melted butter, then spread with a mixture of sugar, cinnamon and orange zest.
  • If desired, add raisins or chopped nuts.
  • Roll up jelly-roll style, then cut into 1- 1 1/2-inch thick slices.
  • Place rolls in a buttered round pan.
  • Place one or two rolls in middle, and work the others out around it, so that all are touching.
  • Cover and let rise until puffy, about 1 hour.
  • While rolls are rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened.
  • Just before baking, brush slices lightly with butter, then liberally with this mixture.
  • Bake in a preheated 400-degreee oven until nicely browned, 20- 30 minutes.

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2021-10-18 Place the pieces, cut sides down, in a greased 13x9-inch baking pan. Cover with a clean tea towel; let rise in a warm place until doubled in size, about 1 hour. Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a …
From mybakingaddiction.com


COPYCAT PILLSBURY ORANGE SWEET ROLLS - MOM LOVES BAKING
2020-08-10 1) Start with softened butter, beat until creamy. 2) Add powdered sugar, orange zest and a little bit of orange juice. 3) Stir until completely combined. Spread over slightly cooled cinnamon rolls. After the rolls rise, bake them at 350°F for 18-20 minutes. Let cool slightly.
From momlovesbaking.com


ORANGE CINNAMON ROLLS WITH WHOLE WHEAT FLOUR | GRATEFUL GRAZER
2020-02-13 Make the Rolls: Stir whole-wheat flour, sugar, salt, and yeast in a large bowl. Whisk milk, butter, and egg in a separate bowl. Add the milk mixture to the flour and stir until dough is formed. Add orange peel and juice and knead into the dough for one minute. After kneading, the dough should bounce back slightly when pressed.
From gratefulgrazer.com


ORANGE CINNAMON ROLLS {+ORANGE ZEST FROSTING} | LIFE …
2021-12-02 In a small mixing bowl combine brown sugar, cinnamon, vanilla and orange zest. Sprinkle on top of butter/marmalade mixture. ROLL + SLICE. Roll the dough lengthwise into a large log. Using dental floss cut in half, then continue by cutting each section in half and repeating (I do it this way to get even cuts and an even amount of rolls). RISE.
From lifemadesimplebakes.com


ORANGE-MARMALADE ROLLS - THE PIONEER WOMAN
2009-04-29 Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes. Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown). While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.
From thepioneerwoman.com


QUICK ORANGE CINNAMON ROLLS | A WICKED WHISK
2019-11-24 Whisk the flour, sugar, salt, and yeast together in a large bowl. Next, combine the orange juice, orange zest, water, and butter together in a microwave safe bowl. Microwave your mixture for about 30 seconds until the butter is melted …
From awickedwhisk.com


EASY ORANGE CINNAMON ROLLS WITHOUT YEAST | GRITSANDPINECONES.COM
2018-08-17 Preheat oven to 450 degrees F. Add flour, baking powder, salt and granulated sugar to a large bowl. Whisk to combine. Place flour mixture and cold butter in a food processor fitted with a steel blade and pulse a few times until the butter is …
From gritsandpinecones.com


BEST HOMEMADE ORANGE ROLLS - THE STAY AT HOME CHEF
In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices. Place the slices into a lightly greased 9x13 pan.
From thestayathomechef.com


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