Orange Rolls for Breakfast
February 12th, 2013 posted by Amanda Formaro
Cinnamon rolls, sticky buns, orange rolls, whatever your preference, they are all delicious but generally require hours of prep and rise time. These orange rolls are much quicker, meaning you are satisfied sooner! These make an ideal breakfast treat for Easter, Mother’s Day or Father’s Day!
Orange Rolls
2 1/4 teaspoons SAF instant yeast (or any quick rise) 1/2 cup warm water (110-115 F) 1 egg, room temperature 1 3/4 cups bread flour zest of one orange 1 tablespoon sugar 1 teaspoon salt 2 tablespoons unsalted butter, softened
Filling and Frosting 1 1/2 cups powdered sugar (plus up to 1/4 cup more to adjust frosting*) zest of one orange 3 tablespoons unsalted butter, softened 2 tablespoons fresh orange juice
In mixer bowl, dissolve the yeast in warm water and let stand 3 to 5 minutes; stir. Add the egg, 1/2 of the flour, and butter. Rub the orange zest, sugar and salt together with your fingers until fragrant, then add to the bowl. Beat all ingredients on medium until smooth.
Add the remaining flour gradually until combined. Dough should clean sides of bowl. Knead on lightly floured board until smooth. Cover with a clean towel and let rise for 15 minutes.
While dough is rising, grease 9-inch round pan or deep dish pie plate. Blend the filling and frosting ingredients and beat until creamy.
Dust a sheet of parchment paper with flour. Place dough on dusted parchment and Roll dough into a 7″ x 14″ rectangle. Spread with 1/2 of the filling, coming to within 1/2″ of the sides. Roll up jelly roll style, using the parchment to help you roll it up, dough will be sticky. (You can see this method of rolling on my Cranberry Orange Spiral Cookies post.) Pinch the edges of dough to seal.
Slice roll into 10-12 pieces and place them in the greased pan. Cover with a towel and let rise in warm place until doubled, about 30 minutes. While dough is rising, preheat oven to 400 F.
Bake 20 to 25 minutes.
*While the rolls are baking, you can adjust the frosting if you like. It was a bit too buttercream-ish for me, so I added about 1/4 cup or so more powdered sugar and about a tablespoon of milk and whisked vigorously until it was smooth. This step is optional, the frosting can be used as is if you like.
Remove rolls from the oven and drizzle frosting over the top and spread to distribute evenly. Serve!
Reprinted with permission from Quick Orange Rolls on Amanda’s Cookin’ 
Amanda Formaro is a freelance writer, editor, craft designer, and recipe developer. She loves multi-tasking and has been writing and working on the Internet since 1997. You can find her at AmandaFormaro.com. You’ll find her craft projects at CraftsbyAmanda.com and her recipes on AmandasCookin.com.
