So the story goes that Chris always requested orange sweet rolls for his birthday breakfast. Once we were married I continued the tradition buying the little blue tube every July. Then one day I got a wild hair to make them homemade. True to form I was unable to find a recipe that was everything that I wanted so after hunting down a few I liked I tweaked them to suit our tastes. Now I make them for the special occasions when we celebrate Chris. After last week Chris being home seemed like a good enough reason to celebrate. Plus, it was for Father's Day as he was in Paris on the 16th.
I make my dough in my bread machine. It has a delay timer so I can put the ingredients in and then set the timer so that the dough is done about fifteen minutes after I wake up. This also works great for Christmas morning.
Give these rolls a try. They are gooey, rich and delicious with just the right amount of orange.
What You Need:
- 1/4 cup of softened butter
- 1/4 cup of water
- 2 1/2 tablespoons of vanilla pudding mix (about half the package)
- 1 tablespoon of sugar
- 1 cup of milk
- 1 egg beaten
- 1/2 teaspoon of salt
- 4 cups of bread flour
- 2 1/2 teaspoons of yeast
- 1/2 cup of butter softened
- 1 cup of packed brown sugar
- 2/3 cup of orange marmalade (or more)
- 1/4 cup of softened butter
- 4 ounces of softened cream cheese
- 2 cups confectioners sugar
- milk (as needed)
- vanilla extract (as needed)
- orange extract (as needed)
- Put the dough ingredients into your bread machine according to the manufacturer's recommendation. Mine is liquids first. Turn on to a dough cycle only.
- Once the dough cycle completes remove dough to a well floured flat circle. Punch down the dough and knead it until it feels a little stiffer and most of the air bubbles are out.
- Roll the dough out into a rough rectangle. It should be about 1/2 inch thick. If possible use a toddler making funny faces for this purpose.
- Once your dough is rolled out, make the filling.
- To make the filling combine all ingredients. I do this with clean hands and then use my hands to spread the filling out to the edges of the dough. I'm sure a spatula would work fine. I prefer using my hands.
- Starting with the long side roll your dough up.
- Once the dough is rolled slice into 1/2 inch slices.
- Once your rolls are cut transfer them to a foil lined baking dish. Make sure your foil is well greased.
- There are a few ways you can do this. If you are serving the full amount I would recommend a 13x9 Pyrex. If you are only serving half the amount I would recommend using two 9 inch round cake pans. TIP: You can put one in the freezer and when it is frozen pop the whole thing (foil and all) out and put in a freezer bag. When you are ready to eat just pop back in the cake pan. Thaw and cook.
- Preheat your oven to 375 degrees Fahrenheit.
- Allow your rolls to rise for about 20 minutes while your oven preheats. During this time enjoy a cup of coffee!
- Once the rolls are done rising bake for 14-17 minutes (16 is usually my magic number) until just golden.
- While the rolls bake make the frosting.
- To make the frosting, beat butter and cream cheese together with an electric mixer. Once the mixture is fluffy add the confectioners sugar one cup at a time.
- Add in vanilla, orange extract and milk (as needed) to bring your frosting to your desired spreading consistency.
- Once the rolls are done baking pop out of your cake tin, frost, serve and ENJOY!
Credit: This recipe is a combination and tweaking of Orange Marmalade Rolls and Cinnabon Cinnamon Rolls for the ABM.