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
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.
CINNAMON-ORANGE ROLLS
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 RECIPE BY TASTY
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
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!
More about "cinnamon orange rolls recipes"
ORANGE-CINNAMON ROLLS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Total Time 2 hrs 18 minsServings 12
- Add sugar and next 3 ingredients; beat at medium speed with an electric mixer until smooth. Add salt and 2 cups flour, beating until smooth. Add remaining 1 cup flour, stirring until a soft dough forms.
- Place dough in a large, lightly greased bowl, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
- Punch dough down; turn out onto a lightly floured surface. Roll dough into a 9- x 18-inch rectangle. Sprinkle Cinnamon-Sugar Filling over dough, leaving a 1/2-inch border.
CINNAMON ORANGE ROLLS - ONE HOUR CINNAMON ORANGE ROLLS
From howsweeteats.com
5/5 (19)Category BreakfastCuisine AmericanTotal Time 1 hr
- Place the milk and butter in a small saucepan and heat over low heat just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract.
- With the dough hook attached to your mixer, stir in the milk and butter mixture until combined. Add the orange zest, salt, cinnamon and the eggs, one at a time, beating well after each addition. The dough will be very sticky! Add the remaining 3/4 cup flour gradually, beating for another 2 to 3 minutes until the dough comes together again. It should still be sticky. Place it in a bowl and let it sit for 10 minutes.
CINNAMON-ORANGE ROLLS RECIPE | MYRECIPES
From myrecipes.com
ORANGE CINNAMON ROLLS BAKED IN ORANGES RECIPE
From tablespoon.com
CHOCOLATE ORANGE CINNAMON ROLLS - THE BAKERMAMA
From thebakermama.com
ORANGE CINNAMON ROLLS RECIPE - A MOM'S TAKE
From amomstake.com
HOMEMADE ORANGE ROLLS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CAMPFIRE ORANGE CINNAMON ROLLS - 50 CAMPFIRES
From 50campfires.com
ORANGE-SCENTED CINNAMON ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE ORANGE SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST HOMEMADE ORANGE ROLLS - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY ORANGE SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FLUFFY HOMEMADE ORANGE CINNAMON ROLLS - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
CINNAMON ORANGE ROLLS (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
SOFT FLUFFY ORANGE CINNAMON ROLLS - BAKER BY NATURE
From bakerbynature.com
FRENCH TOAST CINNAMON ROLLS | OLIVELLE THE ART OF FLAVOR®
From olivelle.com
CRANBERRY ORANGE CINNAMON ROLLS - MY BAKING ADDICTION
From mybakingaddiction.com
ORANGE CINNAMON ROLLS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
ORANGE CINNAMON ROLLS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
You'll also love