I love cinnamon rolls. I don’t love waiting hours to make them from scratch. I love orange rolls too, and my husband even more so. I usually grocery shop alone (for far too many reasons to mention) but when hubby does tag along, he always throws those cans of cinnamon and orange rolls into the cart.
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
Quick Orange Rolls Recipe
- 2 1/4 teaspoons SAF instant yeast or any quick rise
- 1/2 cup warm water 110-115 F
- 1 large 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 30-40 minutes or until doubled in size.
While dough is rising, grease 13x9-inch baking pan. 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. Pinch the edges of dough to seal.
Mark dough into 12 equal parts. "Tie-off" (see note below) each piece with strong thread or dental floss. Place in pan and cover with a towel. Let rise in warm place until doubled, about 30 minutes. While dough is rising, preheat oven to 400 F.
Bake 20-25 minutes, until golden brown. Tent with foil after 15 minutes if needed to prevent over-browning.
Remove rolls from the oven and spread with frosting.
To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
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