Orange rolls

Heavenly Yumminess

Oh-so-good. These are the best orange rolls we’ve ever made.

We used 1/2 batch of our normal bread recipe, or the equivalent amount of dough required to make two loaves of bread. You can even use frozen bread dough.

Filling:
5 TBL butter, softened
1/2 C sugar
1 TBL orange juice
1 tsp. orange extract
1 tsp grated orange peel

Orange Glaze:
3 c. confectioner’s sugar
1/3 C orange juice
1 tsp. orange extract and/or grated orange peel

Mix filling together. Roll bread dough into approximately an 18 X 12-inch rectangle on a surface sprayed with PAM spray. Spoon the filling onto the dough, spreading the filling out to touch 3 sides, leaving the long edge closest to you free of filling. This is to help it stick when you roll it later. Once filling is spread out evenly, begin to roll the dough towards you, jelly-roll style. Once dough has become a long cylinder, pinch the edges of dough together.

Slice dough in 3/4 inch increments, using a piece of thread. (Cut about a foot of thread. Slide the thread under the dough. When you have the thread where you’d like to make the cut, cross the two ends over the top of the dough and pull them in opposite direction. You now have a perfectly cut slice of dough that was not squished by a knife.)
Grease a 10 X 15 pan and place the rolls inside, touching each other. Cover with plastic wrap or towel and let rise in a warm location for 45 minutes or until doubled in size.
Once ready to bake, set temperature on oven to 350 and bake for 18-22 minutes or until lightly browned.
While baking, mix up the glaze. Once they are out of the oven, glaze immediately. You can pour or spoon the glaze over the rolls. Serve warm or cooled, your choice. Enjoy!