- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 402.5
- Total Fat: 13.4 g
- Cholesterol: 11.3 mg
- Sodium: 292.3 mg
- Total Carbs: 67.4 g
- Dietary Fiber: 1.7 g
- Protein: 5.5 g
Marie's Orange Cinnamon RollsSubmitted by: BRENDARK
IntroductionDelicious... That's it and that's all folks Delicious... That's it and that's all folks
-1 quart milk
-1 cup vegetable oil or butter
-1 cup sugar
-2 packages active rapid rise yeast (5 teaspoons)
-8 cups (plus 1 cup extra, separated) all-purpose flour
-1 teaspoon (heaping) baking powder
-1 teaspoon (scant) baking soda
-1 Tablespoon (heaping) salt
-1 Tablespoon dried orange zest
-1/2 cup butter, melted or warm room temperature
-2 cups Sugar with a generous sprinkling of cinnamon (about 2
-4 Tablespoons fresh orange zest (about 3 oranges)
-2 cups sifted powdered sugar
-2 teaspoons milk
-1-2 teaspoons orange juice
-1 teaspoon orange liquor (optional-I used Grand Marnier)
-1 Tablespoon fresh orange zest
*Before I begin doing anything, I turn on the oven to 200 degrees F. Once the oven reaches 200 degrees, I turn it off. When itís time to put the dough in a warm area to rise, I put the bowl of dough in the oven. Itís not too hot and the perfect place for the dough to rise.
-Combine oil and milk and heat either in the microwave or on a stovetop until the mixture reaches between 120-130 F. Turn off heat and set aside.
-Combine sugar, flour, and yeast in a large mixing bowl and carefully add in liquid mixture. Stir until all ingredients are
-Cover and let rise in a warm place (preferably a slightly warm oven) for about an hour. Meanwhile you can combine all the ingredients for the filling: sugar, cinnamon and orange zest and set aside.
-After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda, salt, and dried orange zest. Stir mixture together.
-When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
Drizzle half of the melted butter over the dough, or if using room temperature butter, you can spread it all over the dough with your fingertips or the butter wrapper. Sprinkle half of the filling mixture over the butter.
-Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
-Spray two 9x13 pans with non-stick cooking spray. Then begin cutting the rolls approximately ĺ to 1 inch thick and laying them in the buttered pans - you should get about 12 rolls from each half of dough.
-Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
-For the glaze, combine all ingredients; ensure you sift the
powdered sugar to avoid lumps in the glaze. If the glaze is too runny add more powdered sugar; if it is too thick you can add more orange juice or milk to taste.
Serving Size: Makes 24 Rolls
Number of Servings: 24
Recipe submitted by SparkPeople user BRENDARK.