My to-do list today looked something like this: clean the pantry for an upcoming photo-shoot. Organize the mess on top of my desk. Finish the laundry. Go to the grocery store. Decorate for Easter. Put away the 2T clothes still in Mia’s closet *sniff*.
See how productive I am in my head?
Know what I actually did? Yup. I made Orange Sweet Rolls.
I don’t know why I was so intent on making these – I’ve never really been an orange-roll kind of girl. I didn’t like the store-bought version, I always preferred the cinnamon rolls – but lately I’ve been obsessed with making them.
And the verdict? Pretty darn good. Even for a non-orange-roll kind of girl.
The best part about this recipe is the dough. Not only is it easy to throw together, the end-result is a buttery, soft and slightly sweet dough. If you’re afraid of yeast, don’t be. Seriously. There are a few things you need to know before you start a yeast recipe, and they really aren’t scary at all.
- Yeast needs a warm, draft-free place to do it’s thing. I always heat my oven up to 170 degrees, then turn it off. I allow the dough to rise in the closed oven to prevent drafts, and it works like a charm.
- Your yeast needs to be new. New, as in less than 4 months old. If you have a question about the new-ness of your yeast, buy new yeast. Also, store your yeast in the refrigerator. Keeps it fresh.
- Yeast likes warm water. Not hot, warm. It also hates salt, so add it at the last possible moment.
- It’s ok if your dough is a little bit sticky. Dry dough is usually dense dough, so go easy with the flour. You want to add flour just until the dough is just pulling away from the sides of the bowl in your mixer.
- When you let dough rise, make sure you generously coat your bowl with cooking spray, butter or oil. If you cover it with plastic wrap, grease it as well. This helps the dough rise.
- Finally, after the dough has risen and you’re ready to work with it, move quickly. The more you touch the dough, the tougher it gets.
So, not so hard, right? It’s easy, folks. If I can do it, anyone can.
And if you’re like me and not totally into the orange thing, this dough would make an amazing cinnamon roll instead. Just eliminate the orange juice and extract, and sprinkle some brown sugar and cinnamon over the filling.
Now, I have a bazillion things to do since my orange sweet roll obsession has come to an end. Thanks for stopping by today!
Don’t forget, if you haven’t yet, make sure you stop by at my Facebook page and follow along…you can also find me on Twitter, Instagram and Pinterest if Facebook isn’t your thing.
Enjoy!
♥erin
I used to bake fresh cinnamon rolls every morning for my husband to take to his office. I used a refrigerator dough so they rose overnight in the fridge. Then I would bake them in the morning and frost them and they would still be warm when he got to the office. Sometimes for a change I made orange rolls instead of cinnamon. But for the life of me I can not remember what I used for the filling. But I really enjoyed the orange for a nice, refreshing change. Your recipe brings back memories. It has been many years since I did all that baking for the office…
Hi Elaine – in my recipe research, I found many variations of filling – some used orange marmalade, some used an orange-flavored cream cheese filling, some used a melted butter mixture. I went with the simple version, and it was subtle but very good. 🙂 Thanks for reading and taking the time to leave me a note.
I think I may have used Orange Marmalade. It has been a long time since I made them, though! Your pictures make me so hungry for them, I may have to try your recipe soon!
YES. The taste is more essence of orange, rather than a slap in the mouth of overly-sweet goo!
Wow, this looks amazing. Unlike you, I love anything orange so I will definitely be trying these. I have to tell you that I tried your Mint Chocolate Chip Cake and my hubbie thought he died and went to heaven. I really appreciate all your recipes (although my waist line doesn’t). Keep ’em coming!
I hope you like them! If you want even more orange flavor, put about a Tablespoon of orange zest into the filling. 🙂 And, glad you liked the mint chocolate cake!! Thanks for stopping by and for the nice words.
Well, mine TASTE good, at least, except where some of ’em got burned on the bottom. First time trying to yeast bake after a 30+ year hiatus. Thanks for posting the recipe, tho. I added orange zest to both filling and icing (AND the orange extract, tee hee).
Mmmmm , I will definitely try this but with lemon juice, we are lemon freaks here lolll, I’m doing the nutella crescent cookie recipe right now, Thanks for your great stories and recipes, I love to bake, get craving to bake dose ont mater what it is I bake, but these recipes are great and so easy
Saw this on Recipleaser…had to come over and read your post! Love your blog! …and this recipe. (Gloria // simplygloria.com)
I love making cinnamon rolls, I’ll have to give these a try. They look delcious!
Can I make these using a hand mixer?
This recipe sounds great and I’d love to try it, but I have a question. Can I make the dough and put them in the pan, but refrigerate until morning?
Best rolls. EVER. I just baked them. I’m so happy I found you.
Glad you liked them! 🙂