Orange Sweet Rolls

I love cinnamon rolls and when I was at the store the other day the beautiful oranges were calling my name.  I remember my Grandma making orange rolls when I was growing up and they were fabulous.  So to bring back fond memories I made these.  Your kitchen will smell heavenly! I hope you enjoy one of my family traditions.

Print Recipe

Great Grandma Allen's Orange Sweet Rolls

1 cup scalded milk
3 Tbsp melted butter
3/4 cup sugar
1 Tbsp active dry yeast
1/2 cup warm water
3 eggs, beaten
1 1/2 cups flour
1 tsp salt
3 cups flour
3/4 cups sugar
zest of 2 medium oranges
4 Tbsp butter, softened
2 cups powdered sugar
2 tsp vanilla
3-5 Tbsp fresh squeezed orange juice

Dissolve the yeast in 1/2 cup warm water (95-105 F).  Combine the milk, butter and sugar.  Add the beaten eggs and 1 1/2 cups flour.  Stir together and let rise about 1 1/2 hours.

Stir down and add the salt and 3 cups flour to make a soft dough (will be more like a thick paste).  

Rise for 2 hours.

Combine 3/4 cups granulated sugar with the zest from the 2 oranges for the filling.  

Flour a flat work surface generously.  Roll out the dough into a large rectangle about 1/2" thick (flour or grease hands and rolling pin, dough is sticky).  

Spread the butter across the top of the dough within 1/2" of the border.  Spread the orange sugar mixture over the top of the butter in an even layer.  

Roll the dough as for cinnamon rolls along the long edge so you have a long skinny tube.  

With a sharp knife cut off dough in 1" circles and place on a parchment lined or greased baking sheet.  

Let rise 1 1/2-2 hours.  For the last 30 minutes of rising time preheat oven to 375 F.  

Bake for 15-20 minutes until golden brown.

Whisk together the powdered sugar, vanilla, and orange juice starting with 3 Tbsp and add more 1 Tbsp at a time until the frosting/glaze reaches your desired consistency.  Allow the rolls to cool for about 10-15 minutes and then spread over the top.

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