Orange Breakfast Buns Recipes

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HIGH FIVE ORANGE ROLLS

My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.

Provided by Rae

Categories     Bread     Yeast Bread Recipes

Time 11h35m

Yield 18

Number Of Ingredients 20



High Five Orange Rolls image

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.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 55.6 g, Cholesterol 65.9 mg, Fat 21 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 12.8 g, Sodium 331.5 mg, Sugar 26.5 g

1 tablespoon white sugar
1 tablespoon active dry yeast
1 cup warm milk
½ cup warm water
1 egg, beaten
½ cup orange juice
½ cup butter, melted
¼ cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt
½ cup butter, softened
2 tablespoons grated orange zest
1 teaspoon orange extract
¾ cup white sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups confectioners' sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed

ORANGE CHEESECAKE BREAKFAST ROLLS

These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. -Hannah Cobb, Owings Mills, Maryland

Provided by Taste of Home

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 17



Orange Cheesecake Breakfast Rolls image

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling 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 cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.

Nutrition Facts : Calories 284 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1-3/4 cups warm 2% milk (110° to 115°)
1 cup sugar
2 large eggs, room temperature
3 tablespoons butter, melted
1-1/2 teaspoons salt
7 to 8 cups all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon thawed orange juice concentrate
1/2 teaspoon vanilla extract
GLAZE:
2 cups confectioners' sugar
3 tablespoons orange juice
1 teaspoon grated orange zest

ORANGE BREAKFAST BUNS

This is my Mom's recipe.I made a couple of changes,but they still taste delicious.I bake them often for breakfast and my kids love them.

Provided by ALEKSANDRA B. @HappyCouple1990

Categories     Other Breakfast

Number Of Ingredients 9



Orange Breakfast Buns image

Steps:

  • Dissolve yeast in warm milk. Add sugar,orange juice, zest,salt,butter,eggs,and half of the flour.Mix well with electric mixer heavy hook attachment.Add the rest of the flour a 1/2 cup at a time.Mix for 5 minutes on medium speed.
  • Place in a greased bowl,cover with a towel, and let it rise until it's double in size which would take about 1 1/2 hours.
  • Turn the dough on a floured surface and roll into 12 by 10 inch rectangles.Cut into 10 by 1 inch strips,roll lightly, and tie into knots.You can make some pieces smaller that are 6 inches long and a 1/2 inch thick (I made some).
  • Place on prepared baking sheet, let it rise to double the size, and wait another 1/2 hour.Glaze with a lightly beaten egg and sprinkle with poppy seeds, almonds, or sugar.
  • Bake in an oven preheated to 400 degrees F for 12 minutes until golden brown.

2(1/4) package(s) active dry yeast
1 1/4 cup(s) warm milk
1/3 cup(s) sugar
1/2 teaspoon(s) salt
1/4 cup(s) orange juice, fresh
1 tablespoon(s) orange zest
1 stick(s) butter,softened
2 large eggs
5 1/2 cup(s) all purpose flour

ORANGE & EASY BREAKFAST ROLLS

I love Ree Drummond's recipes! She has a knack for taking a tedious task such as yeast breakfast rolls and turning the recipe into a simple, easy and scrumptious outcome. You really must try this recipe. It is my most favorite recipe for yeast rolls of all time. And, SO EASY!

Provided by Dianne Hocut

Categories     Other Breakfast

Time 50m

Number Of Ingredients 17



Orange & Easy Breakfast Rolls image

Steps:

  • 1. In a large pan on low heat, bring the milk, oil, and sugar to 125 F on a candy thermometer. Remove from heat, add the yeast, 4 cups of the flour, cover, and let rise for at least an hour.
  • 2. After rising, add the remainder of flour, the baking powder, baking soda, and salt. Mix well.
  • 3. Take the dough and spread out on a floured surface. Roll to a large rectangle about 30"x10". Spread the 8 tablespoons melted butter all over. Spread the marmalade as well and finish with the brown sugar and sprinkle of salt.
  • 4. Roll the dough up jelly roll style keeping it tight as you go. Pinch the seam at the end to seal and slice into 1/2" slices. Place slices in a buttered baking dish and let rise for another 20 minutes.
  • 5. Bake in a preheated 375 degree F oven for about 15-17 minutes.
  • 6. Make the icing before the rolls are finished. In a medium bowl whisk together the confectioner's sugar, the zest and juice of 2 oranges, the milk, and the 4 tablespoons melted butter. Pour icing over the hot rolls when they come out of the oven. Yummy!!!

2 c whole milk
1/2 c vegetable oil
1/2 c granulated sugar
1 pkg active dry yeast
4 1/2 c all purpose flour
1/2 tsp rounded baking powder
1/2 tsp baking soda
1 tsp salt
8 Tbsp butter, melted
8 Tbsp orange marmalade
1 c light brown sugar
dash(es) salt
2 oranges, zest and juice
4 c confectioners' sugar
dash(es) salt
1/2 c whole milk
4 Tbsp butter, melted

ORANGE STICKY BUNS

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h20m

Yield 8 rolls

Number Of Ingredients 20



Orange Sticky Buns image

Steps:

  • For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
  • In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
  • For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
  • For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
  • Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

Nonstick cooking spray, for greasing the pan
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
2 tablespoons honey
1/4 teaspoon fine salt
1 cup packed light brown sugar
2 teaspoons freshly grated orange zest (from 1 orange)
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon ground cloves
1 tablespoon unsalted butter, melted
3 cups all-purpose flour, plus more for flouring work surface
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
6 tablespoons unsalted butter, melted

ORANGE BREAKFAST ROLLS

A friend served these rolls at a gathering, and I just loved them. She shared the recipe and I've been making them for family and friends ever since.

Provided by Taste of Home

Time 35m

Yield 6 rolls.

Number Of Ingredients 9



Orange Breakfast Rolls image

Steps:

  • On a lightly floured surface, roll each piece of dough into an 8-in. rope. Flatten to 1-1/2-in. wide strip. Combine the butter, sugar, orange juice and zest; spread over dough. Roll up jelly-roll style, starting with a short side. Pinch ends to seal. Place in a greased 8-in. square baking dish. Cover and let stand in a warm place until doubled, about 45 minutes., Bake at 350° for 18-22 minutes or until golden brown. Combine glaze ingredients and drizzle over warm rolls.

Nutrition Facts :

6 frozen bread dough rolls, thawed
4 teaspoons butter, softened
2 tablespoons sugar
1 teaspoon orange juice
1/2 teaspoon grated orange zest
ORANGE GLAZE:
1/2 cup confectioners' sugar
1 tablespoon orange juice
1/8 teaspoon grated orange zest

ORANGE BUNS

Make and share this Orange Buns recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Quick Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10



Orange Buns image

Steps:

  • Whisk flour, sugar, baking powder and salt.
  • Cut in butter until in fine crumbs.
  • Beat eggs with orange juice; drizzle over crumbs, tossing with fork to moisten.
  • Turn out onto a floured surface; knead gently for 30 seconds.
  • Roll or pat into an eight inch square; spread with butter.
  • Mix the orange sugar and sprinkle over dough.
  • Roll up jelly roll fashion; cut into eight slices.
  • Place, side by side and cut side down, in a greased 9 or 10 inch tube pan.
  • Bake in centre of a 425 oven for 35 minutes or until golden.

3 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup butter
2 eggs
3/4 cup orange juice
3 tablespoons butter, softened
3/4 cup sugar
4 teaspoons grated orange rind

ORANGE BUNS

You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired.

Provided by DeeDee Henderson

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 30

Number Of Ingredients 10



Orange Buns image

Steps:

  • Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
  • When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
  • Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
  • Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
  • Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
  • Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

Nutrition Facts : Calories 141 calories, Carbohydrate 25 g, Cholesterol 17.1 mg, Fat 2.5 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 4.7 g

¼ cup butter
1 teaspoon white sugar
1 cup hot milk
2 tablespoons active dry yeast
6 cups bread flour, divided
½ cup white sugar
2 eggs
1 cup orange juice
1 tablespoon orange zest
1 teaspoon salt

ORANGE SWEET ROLLS

Provided by Ree Drummond : Food Network

Time 2h10m

Yield 48 rolls

Number Of Ingredients 17



Orange Sweet Rolls image

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.

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

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



Orange Cinnamon Rolls image

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

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

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