Best Orange Sweet Rolls Recipes

ORANGE SWEET ROLLS

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.

EASY EGG ROLLS WITH SWEET AND SOUR ORANGE DIPPING SAUCE

Steps:

• Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
• Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
• Make the egg rolls: Brown sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink; drain well.
• Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
• Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
• Spoon ¼ cup sausage mixture in center of each egg roll wraper.
• Fold top corner of each wrapper over filling; fold left and right corners over filling.
• Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
• Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
• Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
• Serve with dipping sauce.

LUSCIOUS ORANGE-CRANBERRY SWEET ROLLS

Steps:

• Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
• Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
• Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
• While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
• Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
• Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
• Bake in the preheated oven until golden, about 25 minutes.
• Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
• Remove rolls from the oven and cover immediately with icing.

ORANGE SWEET ROLLS

Steps:

• Make the filling:
• Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
• Make and assemble the rolls:
• Pour 3 Tbsp. warm water (105°F-115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
• Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
• Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
• Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
• Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15-18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.

ORANGE SWEET ROLLS

Steps:

• In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside., In a large bowl, combine baking mix, sugar and yeast. Stir in warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11x8-in. rectangle. Spread cream cheese mixture 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 in a greased 13x9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners' sugar and marmalade; drizzle over warm rolls.

ORANGE CINNAMON SWEET ROLLS

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.

CRANBERRY ORANGE SWEET ROLLS - MELISSASSOUTHERNSTYLEKITCHEN.COM

Steps:

• To make the dough: In the bowl of a stand mixer, sift together 2 1/2 cups flour, sugar, yeast and salt.
• In a small saucepan, simmer over medium low heat butter, milk and orange juice until it reaches a temperature of 120°-125F.
• Add warm milk mixture and egg to dry ingredients in mixing bowl. Mix using the dough hook on low speed adding additional flour 1 cup at a time until it forms a soft dough. Increase the speed of the mixer and knead for 5 minutes. (Alternatively, this can be done by hand on a floured surface.)
• Add dough to a lightly buttered bowl. turn to coat. Cover with a damp cloth and let rise 60-90 minutes or until doubled.
• Punch down dough. On a lightly floured non stick surface, roll into roughly an 18 x 14 inch rectangle.
• Spread cranberry sauce from end to end leaving a 1/2 inch border around the edge. Sprinkle with dried cranberries. Begin to roll starting with the longest side, jelly roll style shaping as you go, ending seam side down.
• Use a sharp knife to cut into 12 equal portions. (about 1 1/2 inches thick) Place rolls in a 13 x 9 inch baking pan lightly buttered or sprayed with cooking spray. Cover and let rise for 30 minutes or until doubled.
• To bake: Preheat oven to 350°F. Bake rolls for 35-45 minutes or until puffed and lightly golden. Let stand for 5 minutes.
• To make the glaze: In a small bowl, mix together powdered sugar, cream, orange juice and zest. Drizzle over rolls.
• Serve warm garnished with additional orange zest, if desired.

ORANGE SWEET ROLLS WITH ORANGE CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Note: I warm the buttermilk in the microwave, on low power in 15 second bursts. You want it to be warm, but not boiling hot (about 100°F) Dough: Whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour*, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). *I only use King Arthur Flour unbleached flour. I use the bread flour, because it has more gluten. With the mixer on low speed, add the buttermilk mixture and eggs and Buttery Sweet Dough Emulsion* (if using)and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15 to18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 1/2 hours, depending on the warmth of your kitchen. Tip: I turn my oven to WARM for 2 minutes. then turn it off. This creates a warm environment and speeds up the process of the proofing of the dough by half! Filling: For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the frosting) in a small bowl and mix well. Set aside. Note: I found that if the filling is too soft, the butter leaks out a lot, while baking. It's not a bad thing, but next time I will slightly chill the filling and keep it just soft enough to spread with ease. Shape the dough: When the dough is ready, turn it out onto a lightly floured counter and press it (I use a rolling pin) into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula. Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife**, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. I find that using dental floss is a fool-proof way to slice the rolls. Obviously, you want to use fresh and unscented floss! I use a 9-inch cake pan, prepared with nonstick spray and with parchment paper on the bottom. Place each slice, cut side down, with one slice right in the center and the rest all around. Note: I made 2-inch thick slices, and the rolls rose up super high! Next time, I'll slice them 1-inch thick. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours. Note: Using my WARM method in the oven, these rose super high in less than 30 minutes. Bake the rolls at 350°F for 22 to 25 minutes, until the rolls are lightly golden on top and cooked through. Remove rolls to a cooling rack and place waxed paper underneath. Frost immediately. Frosting: In a stand mixer, with the whisk attachment, cream the butter and cream cheese until smooth. Add the orange zest, orange juice and, if using, the orange oil. Add confectioner's sugar in 1/2 cup increments until the frosting is smooth and spreadable.

ORANGE MARMALADE SWEET ROLLS

Steps:

• On a floured surface, roll dough into a 12x8-in. rectangle; brush with spreadable fruit. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place cut side down in muffin cups coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Immediately invert onto serving plates. Combine the confectioners' sugar, orange zest and orange juice; drizzle over warm rolls.

ORANGE SWEET ROLLS

Steps:

• Directions 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). Remove from the heat and 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