Orange Sweet Rolls
Homemade rolls are a rarity in the busy times we live in, but there’s nothing like the aroma and taste of freshly baked rolls. A stand mixer makes roll preparation easy, and an overnight rest in the refrigerator makes practically any sweet yeast dough easy to handle.
After sampling some delicious orange sweet rolls at a baby shower several years ago, I came home and developed a recipe that begins with a cake mix and turns out several dozen delicious rolls. An "Orange Supreme" cake mix gives the roll dough some orange flavor and the perfect sweetness, and orange zest gives the roll filling the perfect zip. Drizzled with orange and cream cheese glaze, these rolls are a wonderful addition to breakfast or brunch.
The rolls can be partially baked ahead of time. Simply bake the rolls for 10 minutes, cool and store in the freezer in the baking container wrapped tightly in foil. Before serving, thaw the rolls and bake an additional 15 minutes, until the rolls are slightly golden. Drizzle with the glaze, and watch them disappear!
- 1 18.25-ounce package Orange Supreme cake mix
- 5 cups all-purpose flour, plus additional flour for rolling out the dough
- 2 (1/2-ounce) packages rapid rise yeast
- 1 teaspoon salt
- 2 cups warm water
- 1 cup butter, softened
- 1 cup sugar
- 2 tablespoons grated orange peel
- 4 ounces cream cheese, softened
- 1/4 cup butter, melted
- 1 1/2 cups confectioner’s sugar
- 1/4 cup orange juice
Place cake mix, flour, yeast and salt in the bowl of a heavy-duty stand mixer. Add warm water and mix until dough begins to pull away from the sides of the bowl. Divide dough in half and place in 1-gallon zip top plastic bags. Refrigerate for several hours, or overnight.
Preheat oven to 350 degrees F. Combine softened butter, sugar and grated orange peel in a bowl and set aside. Divide each half of the dough into two equal portions. Roll one portion into a 12-by-16-inch rectangle on a floured cutting board or flat surface. Spread with 1/4 of the butter mixture. Roll up jellyroll-style, beginning at a long end. Slice into 1-inch rolls and place in a 9-by-13-inch baking dish that has been sprayed with nonstick cooking spray. Repeat with remaining dough and filling. Bake for 25 to 30 minutes.
While rolls are baking, combine cream cheese, melted butter, confectioners sugar and orange juice. Drizzle glaze over rolls and serve.
Makes approximately 32 rolls.