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Speedy Orange Sweet Rolls

Speedy Orange Rolls
The soft and tender pillows are simply irresistible warm from the oven, fragrant with fresh orange filling and frosting. Make a double batch for your family and start a sweet new tradition.
Yield 14 rolls




  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup warm water (110-115°F)
  • 1 large egg
  • 1 3/4 cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 2 tablespoons soft butter or margarine

Filling and Frosting

  • 1 1/2 cups confectioners’ sugar
  • Rind of 1 orange, grated
  • 3 tablespoons soft butter
  • 2 tablespoons orange juice


  • In a mixing bowl, dissolve yeast in warm water. Let stand 3 to 5 minutes; stir.
  • Blend in the egg, 1 cup flour, sugar, salt and butter. Beat until smooth. Stir in more flour a little at a time. First use a spoon, then mix with your hands or a dough whisk. Dough should clean sides of bowl.
  • Knead on lightly floured board until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size, about 30-40 minutes.
  • Grease a 9-inch round pan.
  • Prepare Filling/Frosting: Blend ingredients in medium mixing bowl. Beat until creamy; set aside.
  • Roll dough to a 7 x 14-inch rectangle. Spread with half of the filling.
  • Roll dough, starting at the longer side. Pinch edge of dough into roll to seal. Mark dough into 14 equal parts. "Tie-off" (see note below) each piece with strong thread or dental floss, or slice with a sharp knife.. Place in pan (10 around outer edge, 4 in the center).
  • Let rise in warm place until indentation remains after lightly touching, about 20-30 minutes.
  • Preheat oven to 350°F. Bake 20-25 minutes, until golden brown. Tent with foil after 15 minutes to prevent over-browning.
  • Turn rolls upside down on a wire rack. Spread with syrup left in the pan. After this has "set", place a piece of waxed paper on the bottom of the rolls, turn right-side-up and place back on rack. Spread the remaining frosting over rolls.


To “Tie-Off” dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
Depending on how tight you roll the dough, you can also place 9 rolls in a 9-inch greased round pan and remaining 5 rolls in another greased small baking dish. Bake at 350°F for 20 minutes, until golden.
Photo by Laura Kasavan.

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Review & Comments

Karolyn lee | Reply

Why do the centers of my cinnamon rolls pop up and out of the rolls? Am I rolling them too tight, are they too loose, or too close together. Nothing I’ve tried seems to help. Thank you.

Red Star Yeast | Reply

Hi Karolyn,
I suspect that as the rolls baked and expanded in the oven, there was not enough room for the center rolls to expand which caused them to pop. Keep in mind that the rolls will bake from the outside to the inside, so the center rolls were the last ones to expand. Make sure the rolls are rolled up tight enough so there is room for them to rise in the pans. You could also monitor the rolls as they bake, and after 5-7 minutes you can carefully push the centers back down and then finish baking.

I hope you will find this information helpful.
Happy baking!

Judy Chavez | Reply

I didn’t ask the question, but that’s happened to me too, and now I know why!Thanks!

Marilyn | Reply

5 stars
Here’s what I do: Add maybe 1/4 tsp. orange rind to the dough and use melted Orange Marmalade for the filling.

Maureen Retting | Reply

5 stars
That sounds wonderful. I love marmalade.

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