It’s Meghan from Cupcakes with Sprinkles! My favorite ‘special’ breakfast is cinnamon rolls and recently I saw a recipe for Orange Rolls and with the warmer weather we’ve been having these are a perfect, fresh, spring breakfast or treat:) They have just enough orange flavor with a touch of lemon. They are sweet, soft, gooey, best when warm, AND they have a crusty layer of sugar on the bottom. You will be in love. I promise!
Lets get all the things we need and make us some orange rolls!
In a small bowl dissolve the yeast and warm water. In a large bowl combine the milk, shortening, sugar, salt, and egg. Beat just to break the yolks…
Add in the yeast and and 3 cups of flour. Beat until the dough has no lumps…
Add in the remaining flour and knead with the dough hook for 3 minutes and the dough is smooth. Grease a bowl and put in the dough and cover and let rise for 1 hour or until doubled in size…
While the dough is rising zest 2 large oranges. In a small bowl combine all of the filling ingredients, and set aside…
Once your dough has risen, flour your surface and turn your dough out. Punch down your dough and roll into a rectangle…
Spread your filling on top of your dough. Roll up your dough starting with the long end and cut into 1 1/2 inch sections…
Grease a 9×13 pan and place in your cut rolls. Cover and let rise to double…
Bake for about 20 minutes or until golden brown. Combine all icing ingredients except milk. Whisk until smooth then add milk to reach spreading consistency. Spread over rolls while warm from the oven.
- 2¼ teaspoons Active Dry Yeast
- ¼ cup Warm Water around 120 degrees
- 1 cup Warm Milk around 120 degrees
- ¼ cup Shortening
- ¼ cup Granulated Sugar
- 1 teaspoon Salt
- 1 Egg, room temp
- 3½ cups All-Purpose Flour, more if needed
- 1 cup Granulated Sugar
- ½ cup Butter, room temp
- Zest of 2 Large Oranges
- 1 cup Powdered Sugar
- 5 Tablespoons Butter, room temp
- ½ teaspoon Lemon Extract
- 4 Tablespoons Milk
- In a small bowl dissolve the yeast and warm water. In a large bowl combine the milk, shortening, sugar, salt, and egg. Beat just to break the yolks. Add in the yeast and and 3 cups of flour. Beat until the dough has no lumps.
- Add in the remaining flour and knead with the dough hook for 3 minutes and the dough is smooth. Grease a bowl and put in the dough and cover and let rise for 1 hour or until doubled in size.
- While the dough is rising zest 2 large oranges. In a small bowl combine all of the filling ingredients, and set aside.
- Once your dough has risen, flour your surface and turn your dough out. Punch down your dough and roll into a rectangle. Spread your filling on top of your dough. Roll up your dough starting with the long end and cut into 1½ inch sections.
- Grease a 9×13 pan and place in your cut rolls. Cover and let rise to double. Bake at 375 degrees for about 20 minutes or until golden brown.
- Combine all icing ingredients except milk. Whisk until smooth then add milk to reach spreading consistency. Spread over rolls while warm from the oven.
Thanks for pinning!!
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Is it safe for the eggs to sit out for an hour as the dough rises?
These rolls look amazing. After looking at the ingredients I’m going to see if I can do a switch with the flour. I switched to oat flour about a year ago and absolutely love it. Thanks
Ooo totally! Let me know how they turn out!