Recipe by Heidi
"Orange rolls - very soft white flour dough with grated orange rind, butter and sugar filling. Excellent recipe for parties, always a crowd pleaser!"
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active dry yeast
warm water (110 degrees F/45 degrees C)
egg, lightly beaten
grated orange zest
This is a fantastic recipe! I added a glaze of 1 cup powdered sugar and 1 1/2 Tablespoons orange juice. Delicious!
For the amount of work, these rolls were just so-so. I brought them to work and brought home over half. I have made better rolls from Bisquick mix.
Can be adapted for the bread machine by cutting all ingredient measures in half, reducing butter to 5, and reducing yeast to a little over one tablespoon. Dough is very sticky and needs additional flour when turned out after dough cycle. Worth every amount of work. Very tasty!
These turned out great! A nice change from the usual cinnamon rolls. I also made icing and drizzled over top. I made the dough in the bread machine - I have a small machine and so cut the recipe in thirds, but still needed 6 tbsp butter and 1/2 cup sugar to fully cover the rolled out dough. Will definitely make again.
An extremely soft dough making it hard to handle, but worth it as the rolls are delicious. I drizzled a little powdered sugar and orange glaze over them, took them to a family Easter brunch and they were gone in fifteen minutes.
These rolls are so delicious. The delicate orange flavor makes a nice counterpoint to the richness of the buttery dough. Almost like eating cotton candy, they are so tender! I iced them with the Orange Cream Cheese Frosting, from this website, and they are irresistible. I will also use this recipe for cinnamon rolls and dinner rolls. Outstanding!
These are very good. I did change the process the ingredients stayed pretty much the same. I did have to add 4 cups of flour for the dough to come together which is a lot! And I also doubled the zest called for. After mixing the flour with the yeast mixture I kneaded the dough for 8 minutes until it was smooth. Then I let the dough rise outside of the fridge covered with a towel for 1 1/2 hours. Deflate the dough, separate into 2 equal portions, roll out spread butter mixture on the dough, roll up and cut. Then I placed them in the fridge for the night covered with plastic wrap, in the morning I took the rolls out and set them on the counter for about 30 minutes while the oven preheated. Then baked. I did this because I did not want to get up so early to roll out the dough and let it rest. It worked perfectly the way I did it. I did not get 30 rolls because I cut them much thicker than called for. I got 22 large rolls. For a frosting I creamed together an 8oz cream cheese and 1/2 c butter (both softened) added 1 teaspoon orange extract, 3 tablespoons Orange Juice and 2 c powdered sugar. Then thinned it down with additional oj. The icing was really good on these! Thanks for the recipe.
Yum! I made these when I made Cinn rolls. Just about the same prep work. Very tasty. I hadn't been able to get the right filling for orange rools before.
* Percent Daily Values are based on a 2,000 calorie diet.
Carolyn's Orange Rolls
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 155
** Calories from Fat: 70
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