Homemade cinnamon rolls are so much better, but man! Some recipes call for a 2 hour rise, some for 3-4 hours, and one that I saw was even an 8 hour rest in the fridge and THEN another couple of hours on the counter. Sheesh, I don’t want them that bad. :-p
I’ve seen a few different “quick” orange rolls around on different blogs, but some of them still required one hour rises. So I did a search and I found this recipe on the Red Star yeast website. I’ve adapted the recipe a bit from theirs, so my adapted version is below.
The verdict? Fabulous! The fresh squeezed orange flavor in these soooo outweighs the imitation canned stuff. A lovely flavor and they were gone pretty quickly. They are definitely different than the canned, one of my boys took one bite and changed his mind, but hubby, youngest son and me? We scarfed them down without hesitation. ;)
I think I will make them again, only this time I might experiment with chilling the dough to make it easier to work with. I realize that can upset the yeast and make it moody, so I’ll let you know what happens.
This recipe includes a combination filling and frosting which was delicious. I’m sure you could make half the recipe to make the filling, and make a simple glaze with powdered sugar and orange juice for the top. Hope you give them a try, let me know if you do :)
Quick Orange Rolls
adapted from RedStar
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!