An orange roll recipe that you’ll want to make over and over again. Made with whole wheat, these orange rolls have a chewy outside and soft inside, and a sweet, delicate orange flavor is infused throughout the dough, the filling, and the frosting.
This weekend was General Conference, which, for most members of the Church of Jesus Christ of Latter-day Saints, a weekend full of inspiration…and delicious food. It’s like a holiday. We’ve been in Colorado most of the weekend, and I’ve been cooking up a storm helping my mom prepare food for everyone.
Although there was a lot of yummy food, I think the favorite thing were these delicious orange rolls. I much prefer orange rolls over cinnamon rolls. However, I’ve never actually made them before! So I decided it would be fun to try my hand at them this weekend.
Do you have a favorite orange roll recipe? If not…this will probably be your favorite (and if you do, prepare for it to be changed to this one!)
I looked around at different recipes online, but none of the dough recipes seemed quite right. So, since I was at my parent’s house, I decided to pull out my mom’s binder full of her favorite recipes, and I found an old cinnamon roll recipe from her friend. I just adapted it a little bit, and it seriously turned out perfect. It was fool proof!
I used a little bit of whole wheat flour, but also white flour (though feel free to make them 100% whole wheat, or 100% white flour orange rolls), and I felt like it created a nice density that was still light…if that makes sense at all! I also added orange juice to the dough batter. That was something I noticed none of the orange roll recipes online did, and I thought, why not?! Of course, it was a risk…but a tasty risk indeed.
Not only is their orange flavor in the dough, but in the filling, and the frosting. But it wasn’t overpowering at all. There was a delicate orange taste throughout the entire roll, and it was like heaven in each bite.
I will admit, this orange roll recipe isn’t a really quick one. I made the dough at about 4:00 the night before we want to serve them, and refrigerated them until the next morning. While I feel like refrigerating the dough overnight is a good idea, you could probably just refrigerate for a few hours (though I don’t guarantee the results!) It took about 1.5 hours for them to rise in the morning, but the frosting was very simple. Plus, these aren’t particularly healthy. However, it is worth all the effort (and the calorie splurge) though, because they really are so good.
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