Orange-Hazelnut Spiral Rolls Recipe

Orange-Hazelnut Spiral Rolls Recipe
Orange-Hazelnut Spiral Rolls Recipe photo by Taste of Home
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Orange-Hazelnut Spiral Rolls Recipe

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By adapting a popular coffee cake recipe, I came up with these scrumptious rolls. I make them for family throughout the year.—Loraine E. Meyer, Bend, Oregon
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 5 to 5-1/2 cups all-purpose flour, divided
  • 1 cup mashed potato flakes
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon salt
  • 2 teaspoons grated orange peel
  • 1 cup whole milk
  • 1/2 cup butter, cubed
  • 1/2 cup sour cream
  • 1/4 cup water
  • 2 large eggs
  • FILLING:
  • 1/3 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 cup ground hazelnuts
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/4 cup sour cream
  • 2 tablespoons butter

Directions

In a large bowl, combine 4 cups flour, potato flakes, sugar, yeast, salt and orange peel. In saucepan, heat the milk, butter, sour cream and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form stiff dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let dough rest in a warm place for 20 minutes.
Punch dough down. Turn onto a floured surface; roll into a 22x14-in. rectangle. For filling, combine butter, confectioners' sugar and nuts. Spread lengthwise over half of the dough. Fold dough over filling, forming a 22x7-in. rectangle. Cut into 7x3/4-in. strips.
Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased 15x10x1-in. baking pans. Cover and let rise for 30 minutes or until doubled.
Bake at 375° for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to boil; cook and stir for 3 minutes or until thickened. Remove from the heat. Drizzle over warm rolls. Yield: about 2 dozen.
Originally published as Orange-Hazelnut Spiral Rolls in Country Woman November/December 2003, p31

Nutritional Facts

1 each: 265 calories, 11g fat (6g saturated fat), 44mg cholesterol, 193mg sodium, 36g carbohydrate (13g sugars, 1g fiber), 5g protein.

  • 5 to 5-1/2 cups all-purpose flour, divided
  • 1 cup mashed potato flakes
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon salt
  • 2 teaspoons grated orange peel
  • 1 cup whole milk
  • 1/2 cup butter, cubed
  • 1/2 cup sour cream
  • 1/4 cup water
  • 2 large eggs
  • FILLING:
  • 1/3 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 cup ground hazelnuts
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/4 cup sour cream
  • 2 tablespoons butter
  1. In a large bowl, combine 4 cups flour, potato flakes, sugar, yeast, salt and orange peel. In saucepan, heat the milk, butter, sour cream and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form stiff dough.
  2. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let dough rest in a warm place for 20 minutes.
  3. Punch dough down. Turn onto a floured surface; roll into a 22x14-in. rectangle. For filling, combine butter, confectioners' sugar and nuts. Spread lengthwise over half of the dough. Fold dough over filling, forming a 22x7-in. rectangle. Cut into 7x3/4-in. strips.
  4. Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased 15x10x1-in. baking pans. Cover and let rise for 30 minutes or until doubled.
  5. Bake at 375° for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to boil; cook and stir for 3 minutes or until thickened. Remove from the heat. Drizzle over warm rolls. Yield: about 2 dozen.
Originally published as Orange-Hazelnut Spiral Rolls in Country Woman November/December 2003, p31

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