Dreamy Decadent Orange Rolls Recipes

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add the next five ingredients, mix well. Gradually stir in enough flour to make a soft dough. Mix well. Place dough in a greased bowl turning to grease the top. Cover and let rise until double in bulk, about 90 minutes to 2 hours.
• Combine sugar, coconut and orange rind. Set aside. Punch down dough. Knead until smooth and elastic on a floured surface. Divide dough in half. Roll each half into a rectangle. Brush with melted butter. Sprinkle coconut and orange rind mixture over top. Roll up from long side. Cut into 1 inch pieces, turn on end and place into a greased muffin tin. Cover with wax paper and let rise until doubled, about 30 minutes. Bake in a preheated oven at 250 degrees F for about 15-20 minutes. Do not brown. While still warm drizzle with the glaze.

Steps:

• Place all dough ingredients in bread machine in order recommended by manufacturer.
• Select DOUGH cycle and press Start.
• In separate bowl combine cinnamon and sugar for filling.
• After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle.
• Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture.
• Roll up dough and cut into 12 rolls.
• Place rolls in lightly greased 9x13 pan.
• Cover and let rise until almost doubled (about 30 min).
• Preheat oven to 400 degrees F.
• Bake rolls for 14-16 minutes (do not overbake!).
• While rolls are baking, mix together frosting ingredients.
• Spread on rolls when they are still warm. (I heat the frosting up in the microwave a little so I can pour it on the rolls instead).

Steps:

• Rolls:.
• Mix lukewarm water, yeast, and honey, stir to dissolve, and set aside.
• Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
• In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture. Beat thoroughly. Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
• Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 T. orange zest; mix thoroughly, then coat with flour and turn onto a floured board. Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands. Ball and return to bowl. Tent again and let rise another half-hour.
• Turn onto the board again, knead a little more, and divide in half. Flour surfaces and roll out each half, one at a time, to about 12x18 inches. Spread each with half the melted butter. Sprinkle half the brown sugar over the surface followed by pecans. (You can also add raisins, walnuts, and/or hazelnuts, and vary the amount of brown sugar.) Sprinkle with cinnamon.
• Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape. With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9x13 pan. (A little space between them is OK.).
• Tent and let rise until they fill the pan, about half an hour or somewhat more.
• Heat oven to 400°F.
• Bake in center of oven 22 minutes or until desired golden brown on top.
• Frosting:.
• While rolls are baking, melt butter over medium-low heat. Add orange juice directly to pan.
• Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
• Remove from heat. Add orange zest and mix well. Quickly spread on rolls as soon as they are out of the oven.

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.

Steps:

• Scald milk then add butter, sugar, and salt.
• Cool to lukewarm.
• Add yeast and stir.
• Stir in beaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated orange peel.
• Add 2 cups of flour and beat well.
• Stir in additional flour until dough is stiff enough to handle, do not add too much flour keep dough soft and pliable.
• Place dough on lightly floured surface and knead until smooth and elastic.
• Place in a greased bowl, cover and allow to rise in warm place until double in bulk (about 2 hours).
• Knead down.
• Divide dough into 3 equal portions.
• Roll each piece of dough into a circle about 12 inches in diameter Cut circle into 12 equal wedges.
• Roll up each wedge, from wide end to small.
• Place on a greased baking sheet tip side down.
• Allow to rise until double in bulk.
• Bake at 400 degrees for 8-10 minutes or until lightly brown.
• Glaze: Combine powdered sugar with 1/4 cup fresh orange juice and 1 tablespoons grated orange peel.
• Stir until smooth.
• Drizzle over warm rolls.
• Serve rolls warm or cold.