Yummy Mini Orange Rolls Recipes

HIGH FIVE ORANGE ROLLS

Steps:

• Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
• Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
• Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
• While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

EASY ORANGE ROLLS

Steps:

• In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-in. fluted tube pan. , Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating 2 concentric rings, using 10 biscuits for the middle ring and 8 biscuits for the inside ring., Bake at 350° for 25-30 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.

YUMMY MINI ORANGE ROLLS

Steps:

• Preheat oven to 375.
• Lightly flour working surface.
• Combine the sugar and the cinnamon.
• Set aside.
• Open crescent dough out, pressing seams together.
• Starting with the"shortest edge" (ie, not the long edge) of the dough, cut it into 1" strips.
• Roll them up, like mini cinnamon rolls.
• Place in 9" round cake pan.
• Drizzle with the melted butter, then sprinkle with the cinnamon-sugar mixture.
• Bake 11-13 minutes.
• While rolls are baking, combine the glaze ingredients.
• Pour the glaze over the rolls that have been allowed to cool for a couple of minutes.
• Reminder: this makes lots of delicious glaze.
• I like to use it all (of course!), but use less if that is your preference.

ORANGE ROLLS

Steps:

• Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
• Mix well until sugar and salt are dissolved; add orange juice and rind.
• Then add 2 cups flour gradually, beating hard for about 5 minutes.
• Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
• Knead well, cover and let rise until double in bulk.
• Divide dough in half; roll each piece into a circle 1/4" thick.
• Cut each circle into 16 pie-shaped pieces.
• Roll each piece from the wide end towards the point, as for crescent rolls.
• Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
• Bake in a preheated 425F oven for 12 minutes or until golden brown.
• Cool slightly and ice with orange butter icing.

ORANGE SWEET ROLLS

Steps:

• In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside., In a large bowl, combine baking mix, sugar and yeast. Stir in warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11x8-in. rectangle. Spread cream cheese mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners' sugar and marmalade; drizzle over warm rolls.

HOMEMADE ORANGE ROLLS RECIPE

Steps:

• Mix milk, oil and sugar in a saucepan and heat to approximately 150 degrees F. Remove mixture from heat and let cool for 30 minutes. Sprinkle in yeast and let sit until the yeast completely dissolves and bubbles. Add 4 cups of flour and stir mixture together. Cover and let sit for one hour. Add in 1/2 cup flour, baking powder, baking soda and salt. Stir or knead mixture together. Lightly flour a clean surface, and roll dough into a long, thin rectangle.
• In a small bowl, combine filling ingredients. Spread filling over the dough and tightly roll into a jellyroll shape, starting at the long end of the dough. Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 12 rolls in two 9x13-inch pans so the rolls were touching). Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown. Whisk together glaze ingredients until smooth and spread over cooked rolls.