Orange Cinnamon Rolls

Total Time
2hrs 55mins
Prep
25 mins
Cook
2 hrs 30 mins

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.)

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Ingredients

Nutrition

Directions

  1. Dissolve yeast in warm water in lg mixer bowl.
  2. Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
  3. Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
  4. Stir in enough of the remaining flour to make a dough easy to handle.
  5. Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
  6. 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).
  7. Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
  8. Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
  9. Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
  10. Cut roll into 15 slices about 1" wide.
  11. Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
  12. Cover and let rise until double, about 30 minutes.
  13. Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
  14. If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
  15. Recipe is easily doubled.