Monday, June 4, 2012

Orange Sweet Rolls

Delicious Citrus!

Orange Sweet Rolls

*Makes 12-14 rolls/twists
INGREDIENTS:
Dough:
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt

Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above

DIRECTIONS:
For the 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). With the mixer on low speed, add the buttermilk mixture and eggs 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 15-18 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 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it 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.

For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan.

Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

13 comments:

  1. These look just like the cinnamon rolls that my husband's grandma makes, and he swears they are the best cinnamon rolls in the whole world. They really are very good, I miss being able to eat them now that I am gluten free. Your recipe looks delicious, especially with the orange flavor!

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  2. Check out the Healthier Pineapple Cake. It can be made gluten free and is delicious!

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  3. Thanks for the delicious recipe. I have been looking for one not made with shortening. Love your blog.

    blessings, jill

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    1. I'm glad to have you! This recipe is also included in the new cookbook, Mary's Real Food Cookbook. I try to keep most of my recipes simple and healthy. I posted an announcement at Back to the Basics yesterday. 10% of all book sales will be donated to Feeding America and Feeding South Florida.
      Enjoy!

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  4. Replies
    1. Jodi, They are delicious. Unfortunately, I have been banned from making baked goods for a few weeks until my husband fits in his pants again. During the cookbook process there was A LOT of baking so now I'm taking a break.

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  5. Great recipe! These look so good. I bet they taste even better.

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    Replies
    1. They are delicious! The orange flavor is a nice twist on a regular cinnamon roll!

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  6. Mary,
    These look wonderful! Thanks for linking up to Super Sweet Sunday.
    Stephanie@ swtboutique.blogspot.com

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  7. They look super yummy...I always loved when my mom would make orange sweet rolls as a kid! Pure comfort food tied to great memories :~)

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  8. Wow, there's not much else I'd love to have on a weekend morning-enjoy:@)

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  9. Orange rolls are one of my weaknesses and these look yummy!

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  10. Orange rolls are my daughter's favorite. I can't wait to try this recipe.

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-Mary