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Iced Orange Rolls

Posted By Suzanne McMinn On January 6, 2016 @ 9:58 am In Breads,Breakfast,The Farmhouse Table | 6 Comments

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.

How to make Iced Orange Rolls:

2 cups self-rising flour
1 cup butter, softened
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.

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.)

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.

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.)

Roll the dough up, length-wise, and seal edges.

Wrap the dough and chill in the freezer for about 30 minutes for easier slicing.

Slice the dough into 8 to 10 spiral rolls.

Place in a greased pan.

Bake at 450 about 10 minutes or until nicely browned.

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.

Drizzle lavishly.

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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