Best 3 Yummy Mini Orange Rolls Recipes

ORANGE SWEET ROLLS

Steps:

• For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
• For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
• Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
• Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
• Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
• Bake for 15 to 17 minutes.
• While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
• Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.

ORANGE SWEET ROLLS

Steps:

• Make the filling:
• Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
• Make and assemble the rolls:
• Pour 3 Tbsp. warm water (105°F-115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
• Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
• Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
• Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
• Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15-18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.

EASY ORANGE ROLLS

Steps:

• In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-in. fluted tube pan. , Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating 2 concentric rings, using 10 biscuits for the middle ring and 8 biscuits for the inside ring., Bake at 350° for 25-30 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.