Orange Marmalade Sweet Rolls Recipe

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Orange Marmalade Sweet Rolls Recipe
Orange Marmalade Sweet Rolls Recipe photo by Taste of Home
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Orange Marmalade Sweet Rolls Recipe

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"My husband has heart trouble, so we had to get away from all the brown sugar, honey and butter I used to bake with," writes Lacey Griffin from Fredonia, Pennsylvania. "My family enjoys the citrus taste of these tender low-fat rolls that I bake in muffin cups.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/3 cup 100% orange marmalade spreadable fruit
  • 2 tablespoons raisins
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 2 teaspoons orange juice

Directions

On a floured surface, roll dough into an 12-in. x 8-in. rectangle; brush with orange marmalade. Sprinkle with raisins. Roll up, jelly-roll style, starting with a long side; pinch dough to seal. Cut into 12 slices. Place cut side down in muffin cups coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 15-20 minutes or until golden brown. Immediately invert onto serving plates. Combine the confectioners' sugar, orange peel and orange juice; drizzle over warm rolls. Yield: 12 servings.
Originally published as Orange Marmalade Sweet Rolls in Light & Tasty February/March 2005, p16

Nutritional Facts

1 each: 140 calories, 2g fat (0 saturated fat), 0 cholesterol, 211mg sodium, 28g carbohydrate (9g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/3 cup 100% orange marmalade spreadable fruit
  • 2 tablespoons raisins
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 2 teaspoons orange juice
  1. On a floured surface, roll dough into an 12-in. x 8-in. rectangle; brush with orange marmalade. Sprinkle with raisins. Roll up, jelly-roll style, starting with a long side; pinch dough to seal. Cut into 12 slices. Place cut side down in muffin cups coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
  2. Bake at 350° for 15-20 minutes or until golden brown. Immediately invert onto serving plates. Combine the confectioners' sugar, orange peel and orange juice; drizzle over warm rolls. Yield: 12 servings.
Originally published as Orange Marmalade Sweet Rolls in Light & Tasty February/March 2005, p16

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