Orange Rolls

Orange Rolls became a family dinner tradition more than 40 years ago.  My mother found them at a local bakery when I was growing up.  They were purchased only on special occasions and holidays.  When my husband and I moved our family away we were too far away to attend most of those family dinners.  A few years ago we took our family and Thanksgiving dinner to my mother’s house.  We purchased the orange rolls from the same bakery and somehow they were not as good.

orange rolls 3

I know that over time, new employees, techniques, new commercially made spreads and dough, recipes can change so I took it upon myself to make my own.  This is what I came up with and they look and taste more like my family and I remember them.

I started with my basic cinnamon roll recipe. The main difference comes in after the dough is made.

Orange butter

1/2 cup butter, soften

1 cup sugar

2 tbsp fresh orange juice

1 tsp orange extract

zest of 2 oranges

After your dough is ripe and ready to form into rolls, punch it down and divide into 3 balls.  Roll a ball into a rectangle about 1/2 in thick.  Score the rectangle into 5 equal sections lengthwise. Spread  4 of the 5 sections with one third of  the orange butter. Cut the dough on the score lines. Stack the sections using the unbuttered section on the top.

orange rolls 1

Cut into 12 pieces and place the cut edge down in a greased muffin tin.

orange rolls 2

Repeat with the 2 remaining balls.  Let raise until doubled and bake in a 400 degree oven 8-10 minutes or until golden brown. Cool in pan 10 minutes. Remove from pan and glaze with orange glaze.

Orange Glaze

2 1/2 cups confectioner sugar

2 tsp orange zest

1 tsp orange extract

orange juice (1/2 cup or less)

Stir zest and extract into confectioner sugar, add orange juice until desired pouring consistency. Drizzle over hot rolls.

orange rolls 4

Be careful they may become a family favorite at your house too. Enjoy!

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