If I had a list of the Ten Kitchen Commandments one of them most certainly would be: Thou shalt not go unto thy grocery store to purchase goods when thou art low with an infection of the sinuses. Cuz you’re gonna forget some important stuffs. That are right on that list in front of your eyeballs.
But then logically I would question what it is that makes me forget important food blogging ingredients when I’m not sick. Hmmm! Long story short, I forgot more than one thing for this recipe and sis blogging partner had to go – again – up the road to ye old country store to save the day. While these were almost the Orange Sweet Rolls that Never Were, they ended up being the Orange Sweet Rolls that *lick lick lick*. If you’re not sure what that means, proceed. If you dare.
Cinnamon rolls and their cousins are always something I’ve wanted to try from scratch, while most recipes leave me reaching for the Pillsbury Grands can at the store. Those recipes often seem too labor intensive not to mention time-needy. And while this recipe won’t exactly leave you with piping hot yummy breakfast rolls unless you got up to start them around 5 a.m., you can at least have them in a couple of hours for brunch.
Don’t ask how they were leftover cuz there were none to be had at that late hour!
The dough, once initially formed, will look like it had a wild night out and needs a little more sleep. Good thing we covered it and gave it an hour to rise!
But after that hour’s up, it’s time for the dough to work it. Give it just enough of a kneading to make the dough “smooth and elastic”. You’ll know it’s become so because it will look a little less like dough on a hangover and more like dough ready for a job interview.
When it reaches that point, roll it on out!
The filling is a simple, time-saving mixture of orange marmalade and ground ginger. I was a little worried about the ginger, but it’s not overpowering at all. In fact, the filling is just right all around and doesn’t make these sweet rolls too sweet.
Starting with either of the longest sides, start rolling your dough and filling up, folding about an inch and a half or so in and roll, roll, roll. Then cut it into 8 equal slices about two inches wide each.
Stand the rolls up in your sprayed cast iron skillet. (If you don’t have one, a regular pan will work fine, about 9 inches in diameter. A Pie plate works great.) Try to tuck seams against the roll next to it to keep the rolls from unrolling themselves while baking. The recipe calls for a 9-inch cast iron skillet, but mine are all 12-inch pans. We stood them in a circular pattern in the middle of the pan and it worked fine.
At this point they go back to a warm spot, covered, for another one hour nap. Ah, the life of a scrumptious sweet roll!
Wake up, wittle rolls! Or should we say BIG rolls? You got baked while napping and are now fully recharged and purty!
So of course we slathered you in a delectable, buttery cream cheese icing. I think that *lick lick lick* time is near!
We couldn’t have been any happier with our first attempt at these kind of sweet rolls. The recipe was so easy and while, yes, time-involved, nothing about it was hard or complicated and that time is mostly inactive. These would be really easy to turn into cinnamon rolls, so if those are more to your taste, just switch out the marmalade filling for things like cinnamon, butter and brown sugar – though you should look up an actual recipe if you do so. This dough, though, spot on wonderful. The icing is incredibly lickable as well. Can’t wait to make these again!
Orange Sweet Rolls
Prep Time: 20 minutes Rising Time: 2 hours Cook Time: 35 minutes Level: Easy Serves: 8
For the rolls and filling:
1 cup warm water (about 120 degrees)
3 1/2 cups all-purpose flour
6 tablespoons unsalted butter, melted
1 (1/4 ounce) package active dry yeast
3 tablespoons sugar
2 teaspoons salt
1/4 cup nonfat dry milk
2 tablespoons orange zest
1/2 cup orange marmalade
1/2 teaspoon ground ginger
For the icing:
4 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups confectioners’ sugar
In a large bowl, combine one cup warm water, flour, butter, yeast, sugar, salt, dry milk, and orange zest. Beat at low speed with an electric mixer until combined. Transfer dough to a greased bowl. Cover and let rise in a warm place (85 degrees) until doubled in size, approximately one hour.
On a lightly floured surface, knead dough until smooth and elastic. Roll dough into a 20×12-inch rectangle, approximately 1/4 inch thick. In a small bowl, stir together marmalade and ginger. Spread mixture evenly over dough. Beginning on one long side, roll tightly into a log. Slice into 2-inch rolls.
Spray a 10-inch cast-iron skillet with nonstick cooking spray. Place rolls in pan; cover and let rise in a warm place (85 degrees) for 1 hour.
Preheat oven to 350 degrees. Bake rolls until lightly browned, approximately 35 minutes.
In a large bowl, beat cream cheese and butter at medium speed with the whip attachment of an electric mixer until smooth. Add confectioners’ sugar on low speed until combined. Beat at high speed until fluffy. Spread icing over warm orange rolls.
Again, no real need to do these in a cast-iron skillet if you don’t already have one. I usually make the canned variety in a pie pan. The skillet is fun if you have one, though.
A trick I learned from I-can’t-remember-where-now for making a warm place for the dough to rise – turn on a couple of your stove top burners to get some heat going. Turn them off shortly before readying your dough. Put your covered dough bowl near the stove or on other side of the stove (the cool side, wink) to take advantage of the heat. Turn the burners back on briefly if necessary later to kick the heat back up a little.
When rolling it out, if your dough seems resistant to turning into a rectangle, just be patient and keep rolling. This was probably the easiest dough we’ve worked with to date. It wasn’t sticky and was easy to roll and cut.