4 small to medium size oranges (zest from oranges will be divided into two parts)
1 stick unsalted butter, melted
½ c. sugar
-Fresh Squeezed orange juice
-yeast dough using Cloudlight refrigerator roll recipe
1. Zest and squeeze oranges first. Then prepare the yeast dough using cloud light refrigerator roll recipe. Add half of the orange zest after flour has been added to mixture. Let Rise in greased bowl for 1 hour or until doubled in size. Then place in refrigerator for several hours or overnight. 2 hours before serving, divide dough into two parts and turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.
2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.
3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)
4. Generously sprinkle zest and sugar mixture over the butter, spreading the mixture evenly across the whole sheet of dough. Pour a line of freshly squeezed orange juice down the center of dough and spread evenly with sugar, butter, and zest mixture.
5. Add any other fillings desired—like nuts for example. (Though I don’t think it needs it)
6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.
7. When you reach the far edge of the dough, moisten the bare edge with egg wash, butter or water and pinch to seal the seam.
8. Use string or dental floss to cut the dough into even-sized ½ inch pieces. You might want to discard the very ends of the roll since they often contain little filling.
9. Place the cut rolls 1 inch apart on a greased or parchment-lined pan or cookie sheet. Lightly cover rolls and let rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed.
10. When the rolls have doubled in size, bake them in the preheated 400 degrees oven for 10 to 15 minutes. (My oven is exactly 14 minutes) Cinnamon rolls or orange rolls in general are baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.
11. The rolls should be golden on top, and fully baked in the center of the coil.
12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading Consistency.
***I use Betty Crocker’s cream cheese icing and add fresh squeezed orange juice (about 10 to 15 Tbs.) and mix well before icing the rolls. Serve warm and enjoy!
4 small to medium size oranges (zest from oranges will be divided into two parts)
1 stick unsalted butter, melted
½ c. sugar
-Fresh Squeezed orange juice
-yeast dough using Cloudlight refrigerator roll recipe
1. Zest and squeeze oranges first. Then prepare the yeast dough using cloud light refrigerator roll recipe. Add half of the orange zest after flour has been added to mixture. Let Rise in greased bowl for 1 hour or until doubled in size. Then place in refrigerator for several hours or overnight. 2 hours before serving, divide dough into two parts and turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.
2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.
3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)
4. Generously sprinkle zest and sugar mixture over the butter, spreading the mixture evenly across the whole sheet of dough. Pour a line of freshly squeezed orange juice down the center of dough and spread evenly with sugar, butter, and zest mixture.
5. Add any other fillings desired—like nuts for example. (Though I don’t think it needs it)
6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.
7. When you reach the far edge of the dough, moisten the bare edge with egg wash, butter or water and pinch to seal the seam.
8. Use string or dental floss to cut the dough into even-sized ½ inch pieces. You might want to discard the very ends of the roll since they often contain little filling.
9. Place the cut rolls 1 inch apart on a greased or parchment-lined pan or cookie sheet. Lightly cover rolls and let rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed.
10. When the rolls have doubled in size, bake them in the preheated 400 degrees oven for 10 to 15 minutes. (My oven is exactly 14 minutes) Cinnamon rolls or orange rolls in general are baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.
11. The rolls should be golden on top, and fully baked in the center of the coil.
12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading Consistency.
***I use Betty Crocker’s cream cheese icing and add fresh squeezed orange juice (about 10 to 15 Tbs.) and mix well before icing the rolls. Serve warm and enjoy!
