Today’s recipe is a Wilkes family favorite. No holiday dinner (Easter, Thanksgiving, Christmas) would be complete without these. In fact, no dinner that Grandma comes to is complete without orange rolls.
This is my mother’s orange roll recipe and she is the designated orange roll maker in our family except when she’s not spending the holiday with us and then I get the job.
My parents spent Easter with my brother and his family so I got to make the orange rolls. The great thing about this recipe is, if, you want, you can mix the dough up the night before which helps a lot in the “day of” meal preparation.
Overnight Orange Rolls
The dough can also be made the night before and refrigerated. Just roll out and form the rolls about 4 hours before you want to bake them. I like to bake them as close to dinner as possible because like most bread it is the best warm out of the oven!
You don’t have to refrigerate the dough, though. You can just let them rise and bake them with no refrigeration time. But being able to refrigerate the dough helps spread the work load out.
How to Make Orange Rolls
- I make the rolls like a cinnamon roll.
- Divide the dough into two pieces. Each piece will make 12 rolls
- Roll out each piece of dough into a 9 x 15 inch rectangle.
- Spread with a thin layer of the butter/sugar filling mixture.
- Roll up the dough and cut into 12 pieces of dental floss.
- Grease two muffin tins and place rolls cut side up into tin.
- If you prefer you can also make this roll as a crescent roll.
- Let rise one more time for about 30 minutes and bake at 375 degrees F for 10-12 minutes.
- While they are baking mix up the glaze mixture. Allow the rolls to cool for about 5 minutes and then remove them from the muffin tin onto a cooling rack and spread with glaze mixture.
At this point they taste a little bit more like dessert! Who doesn’t like dessert with their dinner?
Check out more for my favorite roll recipes:
My favorite kitchen items I used to make these ORANGE ROLLS:
LEMON JUICE SQUEEZER – this is one of my most used kitchen tools. Nothing beats fresh squeezed lemon juice and this guy makes it so easy.
MICROPLANE ZESTER– this is the perfect tool for zesting lemons or limes. I use mine on a daily and weekly basis.
MUFFIN TIN – use it for muffins, dinner rolls or cupcake
Orange Rolls Recipe