Orange roll with delicious glaze!
One of our favorite breakfasts! A sweet roll recipe made with orange filling and irresistible lemon glaze. Everyone loves these delicious orange rolls!
In addition to the classic cinnamon rolls, there are many variations of sweet rolls. These orange rolls are one of our favorites! We also like to make maple leaf bacon rolls, even rolls filled with peanut butter! Whether you eat them for breakfast or dessert, they are great.
Orange sweet rolls
Remember that amazing peanut butter cinnamon roll recipe I shared last week? Have you tried it? I hope so, because I know you will like them. This week, I will bring you another delicious sweet roll recipe. This sweet breakfast recipe is for orange rolls!
My cousin Alicia has been making them for years and always makes them on Christmas Eve. We wanted to try it ourselves, and we were not disappointed!
They are soft and sweet, so delicious! ! The orange filling actually has grated orange zest, which adds to the perfect enthusiasm! The glaze on the top of the roll is lemon glaze, let me tell you…this is phenomenal!
It sounds like a lot of citrus, but these rolls are too sweet and not sour at all. If you want to try these orange sweet rolls for your family gatherings (especially during the holidays!), I highly recommend them. You just can’t beat the sweet breakfast roll. 😉
Don’t let the long preparation time or yeast scare you away from making these orange rolls! I can assure you that the use of yeast in bread dough is not as scary as it sounds, and the preparation time is long because the dough must be fermented twice.
But it’s worth the wait! !
Recipe tips and tricks:
Add more orange flavor. If you prefer pure orange rolls, you can replace the lemon extract in the glaze with orange juice, or even orange juice (using the same measurement value as written).
What if you don’t have grated orange peel? If it is difficult to buy orange zest, I suggest using orange marmalade for filling, or using orange juice instead of orange zest.
Cut the dough: Use string or dental floss to easily cut the dough into individual rolls. Place the rope under the dough log, pass through the end of the rope and pull to cut out even slices.
Did you cover them when they rose for the second time? During each fermentation, cover the dough in a warm, windless place to allow the dough to rise. This can be done with plastic wrap or a clean thin dish towel.
How to improve faster: The warmer the environment, the faster the yeast will ferment. One of my favorite ways to make my rolls rise faster is to place them in a warm oven. Preheat the oven to 200 degrees Fahrenheit. Cover the bowl with a damp cloth. Turn off the oven. Put the bowl into the oven to rise.
The next tip is a tip I saw on the Internet, I haven’t used it yet, but want to share this idea. Fill a mixing bowl with hot water, then place a plate on top of the bowl. Next, place a bowl of dough on a plate and cover the bowl with a tea towel. The heat of the hot water heats the plate, and then the plate heats the dough.
Used for glazing oil, Combine powdered sugar, butter, and extract in a small bowl. Add enough milk to achieve the desired consistency and spread when the rolls are warm.
You can easily make these rolls and assemble them the night before. Follow the recipe until the roll needs to rise again. At this point, you can refrigerate them until morning.
After removing them in the morning, let them rise before baking. This keeps the yeast still effective and produces delicious soft rolls.
Freezing the rolls before completing the recipe will not produce very good results. By freezing bread rolls, you can kill some of the pre-existing yeast and destroy the gluten that has formed.
You’d better bake them and freeze them after they are completely made. After baking and cooling, but before adding the glaze, freeze the rolls on a pan until hard, then transfer to a freezer bag or container. They will be kept in the refrigerator for several months.
I really wish I had one of these orange rolls now!
For more sweet breakfast rolls, please check:
Course bread, breakfast
Preparation time 2 hours
Cooking time 25 minutes
Total time 2 hours 25 minutes
Calories 422 kcal
Author Little Luna
- 1 package active dry yeast
- 1/4 cup warm water
- 1 cup warm milk 2%
- 1/4 cup shortening
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg lightly beaten
- 3 1/2-3 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter softened
- 2 tablespoons grated orange zest
- 1 cup powdered sugar
- 5-6 teaspoons butter softened
- 1 1/2 teaspoons lemon extract
- 4-5 teaspoons milk 2%
Dissolve dry yeast and warm water in a large bowl. Add milk, shortening, sugar, salt, eggs and 3 cups of flour. Beat until smooth. Stir the remaining flour, enough to form a soft dough.
On a lightly floured surface, knead the dough for 6-8 minutes until it is smooth and elastic. Place it in a greased bowl and turn to lubricate all sides. Cover the dough and let it rise in a warm place to double its size. It should take about 1 hour.
At the same time, in a small bowl, mix all the fillings; set aside until ready to use.
Flatten the dough and roll it into a rectangle. Unroll the filling and roll it up, starting from the long end. Cut into even pieces, about 12-14.
Place the cut side down on a greased 10×15 inch baking pan. Cover the lid and ferment to double the size, about 45 minutes. Bake at 375° for 20-25 minutes. Always check during the baking process. The rolls should be light golden brown.
Combine powdered sugar, butter, and extract in a small bowl. Add enough milk to achieve the desired consistency; spread a layer when the rolls are hot.
Adapt your own taste
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