Recipe by Impera_Magna
Posted in response to a request for Orange Cinnamon Rolls, similar to the Pillsbury refrigerated rolls. Recipe is from Betty Crocker's "Breads" cookbook, published in 1974. The first time I try a recipe, I like to write the date beside it. I see that I first made these on May 30, 1977 and my comment was: "VG" ("very good")... (Cooking time includes 2 hrs for letting the dough rise.)
Top Review by peanutinfl1
SO AWESOME! I am glad that they aren't too hard, because I am sure that I will be making them often! If you're looking for an awesome recipe, try this one!!
Here's a tip: The easiest way I have found to cut the rolls is to use a piece of dental floss (no, really!!). Slide the floss under the roll to where you want to cut it, pull the ends over the top, cross them and pull. Voila! Nice clean cuts without smashing the roll with a knife.
- 1 package active dry yeast
- 1⁄2 cup warm water (105-115 degrees)
- 1 1⁄2 teaspoons orange zest
- 1⁄2 cup orange juice
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 egg
- 2 tablespoons butter or 2 tablespoons margarine
- 3 -3 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter or 1 tablespoon margarine, softened
- 1 cup confectioners' sugar
- 1 tablespoon orange juice
- 1 tablespoon orange zest (optional)
- 1 teaspoon vanilla extract
Directions See How It's Made
- Dissolve yeast in warm water in lg mixer bowl.
- Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
- Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
- Stir in enough of the remaining flour to make a dough easy to handle.
- Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
- Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
- Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
- Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
- Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
- Cut roll into 15 slices about 1" wide.
- Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
- Cover and let rise until double, about 30 minutes.
- Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
- If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
- Recipe is easily doubled.