Orange Rolls

Now you can enjoy the yummy taste of orange juice for breakfast in a whole new way. These orange rolls have just the right amount of bright, citrus flavor. Add walnuts for a little nutty crunch, or skip them altogether. Either way, these orange rolls are great for weekend breakfast, or any time you’re craving a unique sweet treat.

Prep1 hr
Total Time2 hr
Skill LevelBeginner

Amount8 rolls

Ingredients & Tools
Instructions

Ingredients

Rolls
2/3 cup warm milk (105°F)
1 package (1/4 ounce) active dry yeast
2 tablespoons granulated sugar, divided
1 large orange, divided
1/4 cup (1/2 stick) butter, softened
1 egg yolk
1/2 teaspoon Wilton Pure Vanilla Extract
1/2 teaspoon salt
2 cups bread flour, plus more for dusting

Filling
1/4 cup (1/2 stick) butter, softened
1/4 cup granulated sugar
1 tablespoon bread flour
1/2 cup chopped walnuts or pecans, optional

Glaze
3/4 cups confectioners’ sugar

Tools
Texturra Performance Non-Stick Bakeware Round Pan 9 inch

Instructions

Click to mark complete

For rolls, Stir together warm milk, yeast, and 1 tablespoon sugar in large bowl. Let stand 5-10 minutes or until foamy.
Zest and juice orange, reserving 4 teaspoons zest and 4 tablespoons juice.
Add butter, remaining sugar, vanilla, salt, 1 teaspoon orange zest and 2 tablespoons orange juice to milk mixture. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour and mix on medium speed until a smooth, elastic dough forms, about 2-4 minutes.
Spray large bowl with vegetable pan spray. Form dough into a ball, place into bowl and cover with plastic wrap. Let stand in a warm place for 45 minutes or until doubled in size.
For filling, Stir together butter, sugar, flour and 1 tablespoon orange zest in medium bowl until well-combined.
Prepare a 9 in. round pan with vegetable pan spray.
Punch dough down and roll out to a 12 in. x 10 in. rectangle on floured surface. Spread filling onto dough and sprinkle with nuts, if using. Roll up dough from long end, as for a jelly roll. Pinch seam to seal and cut into 8 equally-sized pieces.
Place rolls into prepared pan, cut side up; cover with plastic wrap and let rise 25-30 minutes or until doubled in size.
Meanwhile, preheat oven to 350°F. Remove plastic wrap from rolls and bake 25-29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
For glaze, Stir remaining 1-2 tablespoons orange juice into confectioners’ sugar until smooth. Drizzle over rolls. Serve warm.

Notes

All-purpose flour may be substituted for bread flour. The dough may need an additional 2-3 tablespoons flour when using all-purpose flour; only add enough so the dough is not too sticky to work with. This recipe may be prepared without a mixer. Stir together ingredients (though flour) until a shaggy dough forms. Then knead on a lightly floured surface until dough is smooth and elastic, only adding enough flour so it is not too sticky. Proceed with the rest of the recipe as written. Half and half, nut or other alternative milk, low fat milk, or reconstituted evaporated or dry milk may be substituted for the milk.