Prep Time: 4 hrs
Total Time: 4 hrs 20 mins
Servings: 12
About This Recipe
“Sweet rolls that fill your kitchen with the happy scent of orange and cinnamon. Perfect for a weekend with family or friends. Prep time includes rising times.”
Ingredients
2 1/2 cupsflour
1 1/2 teaspoonsyeast
1/2 teaspoonsalt
1/3 cupsugar
2tablespoonsunsalted butter, plus more for greasing bowl and pan
1egg
1/2 cupskim milk, plus more as needed
1/2 cupsugar
2teaspoonsground cinnamon
2tablespoonsminced orange zest
raisins(optional)
chopped nuts(optional)
Directions
Combine flour, yeast, salt and sugar in container of food processor fitted with steel blade and process 5 seconds.
Add 2 tablespoons butter and egg, and pulse a few times, until well combined.
With machine running, drizzle most of milk through feed tube.
Process just until a dough ball forms.
If necessary, add more milk, 1 teaspoon at a time.
Knead by hand on a lightly floured surface a minute or two longer, adding more flour or milk as necessary, until dough is smooth and elastic.
Butter a bowl and place dough in it, turning to coat.
Cover and let rise in warm, draft-free area, about 2 hours.
Roll out dough into a 1/2-inch thick rectangle.
Brush liberally with melted butter, then spread with a mixture of sugar, cinnamon and orange zest.
If desired, add raisins or chopped nuts.
Roll up jelly-roll style, then cut into 1- 1 1/2-inch thick slices.
Place rolls in a buttered round pan.
Place one or two rolls in middle, and work the others out around it, so that all are touching.
Cover and let rise until puffy, about 1 hour.
While rolls are rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened.
Just before baking, brush slices lightly with butter, then liberally with this mixture.
Bake in a preheated 400-degreee oven until nicely browned, 20- 30 minutes.
Reviews
“These are wonderful!Not too sweet, perfect for breakfast.I had a bit of trouble with the rising times – they took much longer to rise than indicated in the recipe.But still – they did rise, and they baked up well.The only change I made was to omit the nuts and use dried cranberries in place of the raisins.The dough was easy to make and easy to handle.Great roles, S’kat!”
“These were great, S’kat! I made them several months ago and froze them before baking and after forming them. I thawed mostly in the fridge, then let them rise on the counter and added the orange glaze just before baking. I used a 6-inch cake pan, though, since hte rolls looked so tiny. Next time, I’d use at least an 8-inch pan; the recipe doesn’t specify but 6-inch was WAY too small, although they were still terrific and I LOVE the orange glaze! thanks for posting! “