A couple weeks ago, I started an occasional series about the Family Camp sweet roll recipe. The first post showcased basic cinnamon rolls, with the promise of more variations to come. With Easter around the corner, it’s time to keep the promise by unveiling the recipe for orange rolls.
Don’t think more highly of me than is warranted. I’m not feeling festive or magnanimous. I’m craving orange rolls. And with the daughter and new son coming to celebrate with us, the craving may get satisfied on Easter morning. Who needs an Easter egg hunt with warm rolls fresh from the oven?
Orange Rolls
Prepare dough according to the recipe for cinnamon rolls. While the dough is rising, make orange filling:
3 tablespoons butter, softened
1 tablespoon grated orange peel
2 tablespoons orange juice
1 1/2 cups powdered sugar
Beat butter, orange peel, juice, and powdered sugar until creamy and smooth.
When dough is done rising, punch down and divide dough in half. Roll one half into a rectangle and spread with 1/2 the orange filling. Roll up from the long side. Pinch ends of dough into a roll to seal well.
Cut the roll into 12 slices. Place slightly apart in a greased pan. Let rise 45 minutes. Bake 25-30 minutes at 350 degrees. Remove from oven. Cool slightly and frost with remaining filling.
Double the filling recipe if you want to make orange rolls with all the dough. (Or use half as much filling if you don’t like too much sweet.) Or make cinnamon rolls from the remaining dough using the original recipe.
