Tuesday, December 27, 2011

Orange Rolls with Sugar Glaze

Not too sweet, not too orange-y, not too decadent, just right.

For Christmas brunch we had a batch of these golden beauties, and they were delicious. I was a bit skeptical of the degree of orange-ness, but it was perfect.

Before that day, we used to by the kind in a can, which my boyfriend likes, but I couldn't stand their chemical-like flavoring. Artificial orange flavor is a no for me. But never again shall I unwrap a can of store-bought orange rolls, because in 90 minutes or less, I can have fresh, homemade ones baking in the oven.


I remember finding this recipe years back on All Recipes, and there were only 700 recipes. Now there are almost 900, and for good reason. This is a super easy recipe, and the rolls come delicious and soft. The original recipe is for cinnamon rolls, but I tweaked it of course, and I'm happy I did. This one is a keeper for the recipe box!

Ingredients for 12
  • 3/4 cup milk
  • 1/4 cup butter, softened
  • 3 1/4 cup all-purpose flour
  • 2 1/4 teaspoon yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 3 tablespoons orange zest
  • Dash of nutmeg
  • 1 cup white sugar
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 large orange, juiced
  • 1 tablespoon orange zest
In a small saucepan, heat the milk until it bubbles. Remove from heat and allow to cool until lukewarm.

In the bowl of stand-mixer, combine 2 1/4 cup flour, yeast, 1/4 sugar, and salt. Mix well. 

Add the water, egg, and milk-butter mixture. Beat until just combined, then gradually add the remaining cup of flour. Beat well then switch to a dough hook. Knead for 4 minutes.

Transfer to another bowl and cover with a damp cloth. Allow to rest for 10 minutes.

In a small bowl, mix together 3 tablespoons orange zest, nutmeg, and sugar. Set aside.

With floured hands and rolling pin, roll out dough to a 14x15-inch rectangle. Evenly spread the softened cup of butter all over the dough. Evenly sprinkle the filling on top.

Starting with a longer edge, tightly roll up the dough, pinching the seam to seal. Cut the roll into 12 equal pieces. Transfer the rolls to a greased 13x9 baking pan. Cover again and allow to rise for 30 minutes.

Preheat oven to 375 degrees.

In a small bowl prepare the sugar glaze  by whisking all the ingredients together. Set aside.

Bake for 18 minutes or until lightly golden. Allow to cool for 5 minutes before drizzling the glaze.

Serve immediately and enjoy.

The inside pieces always go first. 

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