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Iced Orange Rolls

Jan
6

I had a box and a half of oranges recently, so I’ve been making a lot out of oranges. I made pints and pints of orange marmalade, juiced quite a few oranges, and then started baking with them. These iced orange rolls are easy–and have been a big hit. I gave pans of them as gifts during the holidays as well as making them at home a few times. If you want an easy, delicious–and fast!–recipe that looks like you spent a lot more time on it, and you’ve got some fresh oranges on hand, this is for you! It’s a basic biscuit recipe, with some special twists.


Note: You can, of course, replace the fresh orange juice with store-bought.

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How to make Iced Orange Rolls:

2 cups self-rising flour
1 cup butter, softened
buttermilk
1 medium orange, for juice and zesting
1/4 cup butter, softened
1/3 cup granulated sugar
1 cup sifted powdered sugar
ground cloves

Place self-rising flour in a medium-size bowl. Cut in butter. Add buttermilk until you have a nice biscuit dough–not too moist, not too dry.
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Roll dough out on a floured surface to a rectangle about 6 inches by 12 inches. (I was making two pans at a time when I was taking these pictures.)
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Zest the orange with a grater. (You can skip the zesting, but it’s great additional flavor.) Cut the orange in half and squeeze out several tablespoons of juice into a small bowl. Remove any seeds.
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Mix the 1/4 cup softened butter into the juice along with some zest then spread over the rolled biscuit dough. Sprinkle the granulated sugar across the top. (You could use brown sugar instead.)
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Roll the dough up, length-wise, and seal edges.
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Wrap the dough and chill in the freezer for about 30 minutes for easier slicing.
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Slice the dough into 8 to 10 spiral rolls.
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Place in a greased pan.
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Bake at 450 about 10 minutes or until nicely browned.
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Cool, then ice. To make the icing, mix powdered sugar, more orange juice, zest, and a sprinkle of ground cloves until you have a drizzling consistency.
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Drizzle lavishly.
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These are so amazingly delicious, packed with fresh, bright orange flavor, and crazy simple to make–which is why I’ve made it repeatedly. I thought I was going to get tired of all these oranges, but now I hate to run out!

See this recipe at Farm Bell Recipes and save it to your recipe box.
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Posted by Suzanne McMinn on January 6, 2016  

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Comments

6 Responses | RSS feed for comments on this post

  1. 1-6
    10:27
    am

    As I was reading this post, I swear I could smell oranges! The rolls look so good! I will be trying these this week.

  2. 1-6
    1:34
    pm

    These sound sooo good! Can they be made using your Quick Mix? Don’t have self-rising flour around here that I know of…

  3. 1-6
    1:41
    pm

    And, how much orange juice if you have to used the store juice?

  4. 1-6
    1:52
    pm

    Yes, you could do the Quick Mix biscuit recipe also! For the orange juice, with the icing, it’s just enough juice to make the icing to drizzling consistency, which is a few teaspoons. For the filling where you mix the juice with the butter, I just squeezed out half an orange, so it was probably about two tablespoons. So you don’t need a whole lot of juice!

  5. 1-6
    1:59
    pm

    :happyflower:
    Thank you!! I have some orange that need to be used up. I make biscuits several times a weeks, this will be a nice breakfast.

  6. 1-6
    6:26
    pm

    Oh, my!! These look SO delicious!! My mouth is watering for these now! Will try as soon as I get some oranges. Thank you SO much for all your awesome posts, Suzanne!!! It makes my day to be treated to reading each one. :snoopy:
    I’ll bet Rodney is spoiled rotten with all your fantastic, yummy goodies. :happyflower:
    Thanks for sharing your life, farm, recipes, and family with us. I LOVE your cows and can’t wait to see the babies. Your cows are SO adorable!!! XOX Take care. :woof: :heart:

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