Best Orange Cinnamon Sweet Rolls Recipes

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ORANGE SWEET ROLLS



Orange Sweet Rolls image

Provided by Ree Drummond : Food Network

Time 2h10m

Yield 48 rolls

Number Of Ingredients 17

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

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.

ORANGE CINNAMON SWEET ROLLS



Orange Cinnamon Sweet Rolls image

Categories     Bread     Citrus     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Orange     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 rolls

Number Of Ingredients 14

3 tablespoons warm water (105-115°F) plus 2 teaspoons water at room temperature
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/2 cup plus 1 teaspoon sugar
5 to 5 1/2 cups unbleached all-purpose flour
1 tablespoon finely grated fresh orange zest
2 teaspoons salt
1 teaspoon cinnamon
1 cup warm milk (105-115°F)
1 1/2 teaspoons vanilla
3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for greasing bowl
4 large eggs at room temperature 30 minutes, or submerged in a bowl of warm water (105°F) 5 minutes
Accompaniment: orange butter
Special Equipment
an instant-read thermometer (for checking water and milk temperatures); a stand mixer with paddle and dough hook attachments; a clean kitchen towel (not terry cloth); parchment paper

Steps:

  • Stir together warm water, yeast, and 1 teaspoon sugar in bowl of mixer fitted with paddle attachment and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • While yeast is foaming, whisk 4 cups flour with zest, salt, and cinnamon in a bowl.
  • Add milk, vanilla, butter, and remaining 1/2 cup sugar to yeast, then mix at medium speed until combined. Beat in 3 eggs, 1 at a time, then add orange cinnamon flour and mix until combined well.
  • Replace paddle attachment with dough hook attachment and mix at medium-low speed, adding more flour (1 to 1 1/2 cups), 1/4 cup at a time, until a smooth but slightly sticky dough forms, about 5 minutes. Transfer dough to a work surface and knead by hand until smooth and elastic (dough will remain slightly sticky), about 3 minutes. Form dough into a ball and transfer to a large buttered bowl, turning dough to coat with butter.
  • Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
  • Line a 17- by 14-inch baking sheet with parchment paper.
  • Turn out dough onto work surface and knead several times to remove air. Cut dough into 12 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet.
  • Cover loosely with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours. Put oven rack in middle position and preheat oven to 375°F.
  • Whisk together remaining egg with remaining 2 teaspoons water in a small bowl. Cut a 1-inch X (1/4 inch deep) in top of each roll with kitchen shears. Brush rolls lightly with egg wash and bake until golden and rolls sound hollow when tapped on bottom, 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes.

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