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
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