Quick and Easy Homemade Orange Roll
These Quick and Easy Homemade Orange Rolls are the perfect copycat version of your favorite Pillsbury Orange Sweet Rolls.. but with cinnamon and pecans! Soft, fluffy orange cinnamon swirls slathered in a decadent orange icing and ready in just 45 minutes! If you are looking for a quick and easy fluffy cinnamon roll recipe to serve up Christmas morning, Easter, Mother's Day or ANY day, this is the perfect orange sweet roll recipe for you.
Ingredients
Orange Cinnamon Roll Dough
- 2-3/4 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package Instant Yeast approximately 2¼ teaspoons
- 1/4 cup water
- 1/2 cup orange juice
- zest of 1 whole orange
- 2 tablespoons melted
- 1 large egg
Cinnamon Filling
- 4 tablespoons softened butter
- 1 cup packed brown sugar
- 3 tablespoons cinnamon
- 1 cup chopped pecans
- 1/2 teaspoon salt
Orange Icing
- 1-1/2 cups powdered sugar
- 2-3 tablespoons orange juice
- zest of 1 orange
- 1/2 teaspoon vanilla extract
Instructions
- Start by preheating the oven to 200 degrees and then start making your dough. Whisk the flour, sugar, salt, and yeast together in a large bowl.
- Next, combine the orange juice, orange zest, water, and butter together in a microwave safe bowl. Microwave your mixture for about 30 seconds until the butter is melted and the mixture is warm to the touch (about 110°F). Pour your mixture into the dry ingredients, add the egg and either kneed by hand or with a stand mixer with the hook attachment for 5 minutes or until it forms a soft dough.
- Turn the dough out onto a lightly floured surface and let rest for about 5 minutes. After 5 minutes, roll the dough out in a 15 x 10 inch rectangle. Using your hands, spread the softened butter on top but keeping a 1/2 border all the way around your dough clean.
- Mix together the cinnamon, pecans, dash of salt and sugar. Sprinkle it all over the dough and using your hands, gently press the filling into the dough.
- Beginning with the long side nearest to you, slowly and carefully roll the dough forward, creating a tight roll. When the entire surface of dough has been rolled, tightly pinch to seal the seam.
- Using a serrated knife, cut off the ends of the roll and discard. Cut your roll into 10-12 even orange rolls and arrange in a lightly buttered 9 x 13 baking pan or a 9-inch round pie dish.
- Loosely cover the rolls with aluminum foil move your orange cinnamon rolls to the 200 degree oven. Turn the oven off and let your rolls rise for 15-20 minutes. After they have poofed up and doubled in size, remove the foil, turn your oven to 375 degrees and bake your rolls for 15-20 minutes.
- When they are lightly golden brown, remove from the oven and let cool for 10 minutes.
- While your orange sweet rolls are cooling, whisk together sifted confectioners’ sugar, vanilla extract, orange zest and orange juice. Drizzle, pour or spread over warm rolls.
Notes
PRO TIPS FOR PERFECT CINNAMON ROLLS
- You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in too much flour. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
- You can grease your pan using butter or non-stick spray. I choose butter because of the flavor.
- You dough should be tender yet sturdy. I find using a glass cutting board to roll my dough helps it not stick as much.
- I have an irritating habit of stabbing my nails through the dough when rolling it up, probably because my nails are long hot pink dragon talons. Just keep rolling, no one will ever know you have impaled your dough :)
- These quick cinnamon rolls can certainly be made without the pecans and will be just as amazing!
- Leftovers can be kept tightly covered and stored for up to 3 days at room temperature or up to 5 days in the refrigerator.