Orange Sweet Rolls

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Yield: 16 rolls

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These sweet rolls are perfect for citrus lovers. Rolled up like cinnamon buns, they feature orange marmalade filling and orange-scented icing.

Orange Sweet Rolls

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 rolls
Published: 07/11/2012

Ingredients

Rolls

Filling

  • 1/4 cup orange marmalade

Icing

  • 1 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract or 1/8 teaspoon Fiori di Sicilia
  • 1 1/2 to 2 tablespoons orange juice, enough to make a soft, spreadable icing

Tips from our bakers

  • SAF Gold yeast makes a big difference in the rising time for these rolls. If you use SAF Gold, each rise will take about 45 minutes; using another yeast will extend the rising time up to about 2 hours for each rise.
  • Not a fan of orange marmalade? Substitute apricot preserves, if desired; the rolls won't be as "orange-y," but will be delicious nonetheless.

Directions

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1) Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

2) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you haven't used SAF Gold yeast, or if you've kneaded by hand; give the dough enough time to become quite puffy.

3) While the dough is rising, lightly grease two 9" round cake pans.

4) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It's a nice, soft dough, and pats out easily.

5) Spread the marmalade evenly over the surface of the dough, leaving about 3/4" of one long side free of marmalade.

6) Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.

7) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water and wipe it off between slices.

8) Space eight rolls in each of the prepared pans.

9) Cover the pans, and let the rolls rise until they're noticeably puffy, about 45 minutes to 1 hour (again, longer if you haven't used SAF Gold yeast); they should spread out and start to crowd one another.

10) While the rolls are rising, preheat the oven to 350°F.

11) Bake the rolls until they're brown around the edges and beginning to turn golden brown across the center, about 23 to 25 minutes.

12) If you're going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, orange oil, vanilla, and enough orange juice to make a spreadable icing. If you're not serving the rolls immediately, don't make the icing yet.

13) Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.

14) To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Shortly before you're ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they're nicely warmed.

15) While the rolls are reheating, make the icing.

16) Remove the rolls from the oven, and spread with the icing. Serve immediately.

Yield: 16 rolls.

Reviews

1
  • star rating 01/19/2015
  • member-cmarias from KAF Community
  • Another winner! Perfect texture..a bit on the heavy side, but in a good way. The dough was extremely easy to handle when I rolled it on parchment paper. I added pecans but perhaps almonds would have been better. In either case, they need to be chopped into rather small pieces. I didn't!! The bag said "chopped pecans" but they were really too big and distracted from the great flavor. I really don't like to rate a recipe when I haven't followed it exactly, BUT I did..just a little..but not in the ingredients, in the shape. I rolled the dough starting from the short end & then cut the roll into 10 pieces & baked then for about 19 minutes using my favorite pan...the "not just for hamburger" pan! That way I had ready-to-grab individual rolls...made it easier for freezing too! (OK, I made a double batch anticipating at least a few being left over for freezing)
  • 11/28/2014
  • Susan from North Carolina
  • Haven't made these, but this is a comment for bettyisahomemaker: try cutting the dough into slices using dental floss. watch the YouTube "How to Cut Cinnamon Rolls".
  • star rating 11/17/2014
  • bettyisahomemaker from KAF Community
  • I made these as a means of using up an aging jar of orange marmalade. I subbed half the flour with whole wheat pastry flour, and thus used the greater amount of water and allowed the mixed dough to rest about 15 minutes before kneading (to give the WWP a chance to soak). The filled, rolled dough was pretty messy to slice (next time I'll try using a pizza cutter instead), but no matter - they rose quickly and baked up really nice! Although the icing recipe doesn't specify orange oil, the directions do, so I added a couple drops to mine and it was delish.
  • star rating 12/25/2013
  • Donna W from KAF Community
  • Just took them out of the oven and the first pan is almost gone! Amazing flavor! Will be making them again soon. Thanks KAF!
  • star rating 03/22/2013
  • member-Nlstudebaker1 from KAF Community
  • Fabulous! I made it exactly like the recipe said for my husband's birthday today. He remembers his mom always made the Pillsbury ones, out of a can, every Sunday after church. It was fun recreating this memory, with a FAR superior product! Highly recommend.
  • star rating 11/20/2012
  • Jon in Las Vegas from KAF Community
  • This recipe made very delicious rolls. The dough came together easily, but I did have to add a couple tablespoons additional water (no surprise in such a dry climate) and the dough was easy to roll out and work with. I did not orange juice powder, so I used fresh orange zest in the filling and your fleur de Sicilia flavoring in the icing. I also made a cream cheese icing and simply dipped the rolls into it. I love the flavoring in the icing, but I thought the rolls themselves needed more orange flavor. Perhaps next time I make these, I will add a bit of orange oil to the filling or the dough, but still, these were delicious the way I made them.
  • star rating 09/30/2012
  • kaf-sub-Cljones277 from KAF Community
  • I made this recipe using the: Buttery Sweet Dough Flavor, SAF Gold Instant yeast, Baker's Special Dry yeast, potato flour, orange juice powder (Tang), Fiori di Sicilia and they came out perfect and delish. I would definitely make these again. Family and friends raved. People keep asking me to make them again.
  • star rating 09/09/2012
  • Ladybug28527 NC from KAF Community
  • I made these again, this time I used brown sugar, cinnamon, butter,and raisins in place of marmalade. These were made the night before, I warmed them up, and did the icing in the morning. So good for a Fall brunch!!
  • star rating 08/26/2012
  • Ladybug28527 NC from KAF Community
  • I made these this morning, I used my bread machine. These were wonderful! The dough was so easy to work with, and rolled up without a problem. I will be making these again!
  • star rating 08/14/2012
  • edcavie from KAF Community
  • I have been looking for an orange sweet roll recipe for a long time. I finally found an awesome one! Thanks KAF for another great recipe. I brought some of these to work one morning and my co-workers loved them!
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