Orange Breakfast Rolls Recipe

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Orange Breakfast Rolls Recipe

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A friend served these rolls at a gathering, and I just loved them. She shared the recipe and I've been making them for family and friends ever since.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 6 frozen bread dough rolls, thawed
  • 4 teaspoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1 teaspoon orange juice
  • 1/2 teaspoon grated orange peel
  • ORANGE GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice
  • 1/8 teaspoon grated orange peel

Directions

On a lightly floured surface, roll each piece of dough into an 8-in. rope. Flatten to 1-1/2-in. wide strip. Combine the butter, sugar, orange juice and peel; spread over dough. Roll up jelly-roll style, starting with a short side. Pinch ends to seal. Place in a greased 8-in. square baking dish. Cover and let stand in a warm place until doubled, about 45 minutes.
Bake at 350° for 18-22 minutes or until golden brown. Combine glaze ingredients and drizzle over warm rolls. Yield: 6 rolls.
Editor's Note: The baked rolls may be frozen for up to 3 months.
Originally published as Orange Breakfast Rolls in Cooking for One or Two Cookbook 2003, p264

Nutritional Facts

1 each: 177 calories, 4g fat (2g saturated fat), 7mg cholesterol, 223mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 6 frozen bread dough rolls, thawed
  • 4 teaspoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1 teaspoon orange juice
  • 1/2 teaspoon grated orange peel
  • ORANGE GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice
  • 1/8 teaspoon grated orange peel
  1. On a lightly floured surface, roll each piece of dough into an 8-in. rope. Flatten to 1-1/2-in. wide strip. Combine the butter, sugar, orange juice and peel; spread over dough. Roll up jelly-roll style, starting with a short side. Pinch ends to seal. Place in a greased 8-in. square baking dish. Cover and let stand in a warm place until doubled, about 45 minutes.
  2. Bake at 350° for 18-22 minutes or until golden brown. Combine glaze ingredients and drizzle over warm rolls. Yield: 6 rolls.
Editor's Note: The baked rolls may be frozen for up to 3 months.
Originally published as Orange Breakfast Rolls in Cooking for One or Two Cookbook 2003, p264

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