Monday, January 9, 2012

Homemade Orange Rolls

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Over the holidays (and other times too, really), my family has always enjoyed orange rolls.  Cinnamon rolls are good too--ooey gooey cinnamon rolls {like those from Cinnabon}, but we are especially fond of orange rolls.  My husband particularly loves them.

I decided that I wanted to make orange rolls, so I went online to look for some that looked especially tasty. A ton of orange roll recipes popped up in the google search, but none of them were exactly what I had in mind.  So, after looking at a bazillion different recipes, I decided to try to create my own.   I didn't really use any one recipe for any part of the process, so I'll just write what I did. 

Tiddly Trinkets Orange Rolls

Yield: 18 rolls

The Dough:

1 cup whole milk
3 T. oil
1/2 cup sugar
2 heaping t. rapid-rise yeast
1 egg
1 t salt
3 1/2 cups of flour
Nonstick spray

Heat milk,  oil and sugar in the microwave for 1 to 1 1/2 minutes--just until the milk is warmed.  Sprinkle 2 heaping teaspoons of rapid-rise yeast into the mixture and stir around.  This goes into a stand mixer with the bread dough attachment, along with the egg, salt and 1 cup of flour.  Mix for 2-3 minutes on low, stopping intermittently to scrape down the sides of the bowl.  Once it is well mixed, add the remaining flour.  Mix well on low until the dough is pulling away from the sides and forming a ball.  {This may require slightly more flour.  Add it in Tablespoons until this occurs.}  

Preheat oven to 170*F.  As soon as it reaches temperature, turn the oven off. Flour a pastry cloth and knead the dough until formed into a ball.  Place the ball of dough in a large bowl that has been sprayed with nonstick spray.  Cover it with plastic wrap.  Place it in the oven {off} for 2 hours. 

It should now be doubled in size.  

Spread it out onto floured pastry cloth.

Roll it out until it is about 1/4" thick. 

The Filling:  

1/4 cup butter/margarine
2-3 T. orange juice
2 t. orange zest
1 t. cinnamon
1/2 t. nutmeg
1/2 - 2/3 cup sugar

Melt butter and add orange juice, zest, cinnamon, and nutmeg.  

Pour over the dough and spread until evenly covered.

Sprinkle sugar all over the mixture. 

Roll the dough towards you. 

Cut off the edges so you and discard the doughy ends.

Cut into 1" to 1 1/2" rolls. It made about 18 rolls.  

At this point, you can do one of three things:
1) Place them into a cupcake pan to individually freeze them {raw}. Cover them with plastic wrap and place them into the freezer for a couple of hours. Once they are frozen, you can put them in freezer bags.  Now you will be able to take out a couple at a time the night before you want to bake them.  It works well to take them out of the freezer and put them into the fridge the night before, but probably isn't necessary. Baking times might need to be adjusted slightly. 
2) Place them into the refrigerator to bake within the next day or two.  I take them out of the fridge as soon as I start preheating the oven. 
3) Arrange them into a pan and bake them right now.  

Since this recipe yields about a dozen-and-a-half rolls, I went ahead and froze a dozen, put a couple in the fridge and baked a few right then.  

While they are baking, make the glaze.

The Glaze: 

1 1/2 cups powdered sugar
3 T. orange juice
1/2 t. orange zest

Combine all three ingredients and mix together.  This can also be refrigerated or frozen.

As soon as the rolls come out of the oven put about a tablespoon {or more or less} of frosting on while it's still warm. It will melt all over the roll and make it super easy to spread.  

These are SO good.  
You might want to freeze some just to keep from eating them all at once.


1 comment:

  1. Ohhh, these look amazing! I've never actually had orange rolls, though I've seen the packaged kind from Pillsbury at the store, but I'm going to have to change that soon. Yum!