For Christmas morning 2010, I decided to bake some homemade orange rolls. I chose an overnight cinnamon rolls recipe I got from Chickens in the Road.
This recipes starts with the same dough I used to make pumpkin spice swirl bread in November, the loaf of bread that was only half-cooked and which I had to throw away after arriving at the church women’s breakfast.
I prepared the rolls on Dec. 24 after getting home from our German Mennonite Christmas Eve dinner at Chris’s mom’s house. They didn’t take long—I mixed the dough, let it rise, rolled the dough into a long, and cut it into 12 pinwheel rolls that I lay in my metal 9 x 13 pan, the one that has a lid. Then I shoved the pan in the fridge, where Christmas Day’s ham already waited.
On Christmas morning, the rolls weren’t raised as high as I expected. I wasn’t quite sure how they ought to look. So I let them sit out for about 45 minutes before baking them. It took about 35 minutes in the oven for them to reach the shade of golden brown I wanted. Once they were done, I let them cool a couple of minutes and then I spread an orange glaze over the top.
Unfortunately, as yummy as the rolls themselves tasted, I didn’t like the orange glaze. I might have liked it better as a thicker icing. The thing is, I make the Pillsbury orange rolls in a can every Saturday, and I’m used to the taste of the orange icing that’s included with those. My boys love the Pillsbury orange icing too—I mean absolutely LOVE it—and they were upset that these new orange rolls were merely glazed and not thickly iced.
“Where’s the icing?” Jonah complained.
“It’s on there,” I said.
“I don’t see it!” he said.
“I promise you, I put icing on the rolls,” I said.
“No, you didn’t,” he said, inspecting the roll carefully. Then he wailed, “I want my icing!”
“Tough,” I said. “You get what’s on there.”
Yes, it was a peaceful Christmas morning breakfast in the Nichols family.
At any rate, the next time I make these rolls I think I’ll use a powdered sugar white icing and spread it on thick. Preschoolers expect icing that they can see.
One-Pan Recipe (makes 12-15 rolls)
1 ½ cups warm water
1 tsp yeast
1/2 teaspoon salt
2 tablespoons sugar*
(Optional add-ins: 1/3 cup oil, 1 egg)**
3 ½ cups flour
*If you have a sweet tooth, add up to 1/3 cup sugar to the dough instead of 2 tablespoons.
**If using oil and egg, you’ll need about 1/2 cup more flour.
In a large bowl, combine water, yeast, sugar, and salt, along with oil and egg, if using. Let sit five minutes. Stir in first cup and a half cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll out onto a floured surface into an approximately 15 x 8 rectangle.
2 tbsp plus 2 tsp butter (softened)
4 tbsp sugar (or brown sugar)
2 tsp cinnamon
2 tsp orange juice
1 tsp orange zest or extract
Brush dough with melted butter, orange juice, and orange zest. Combine sugar and cinnamon; generously spoon onto dough, taking care to get right up to the edges.
Roll dough up and seal seams. How many rolls you get will depend on how you cut the slices.
Place rolls in a large greased pan. To bake right away, let rise 30 minutes to an hour, until doubled, or for overnight rolls, stick the pan (covered) in the fridge. They’ll be risen and ready the next morning.
Bake in a preheated 350-degree oven for approximately 30 minutes.
For an orange glaze on top, stir together 1 cup powdered sugar, 2 tablespoons orange juice, and 1/4 teaspoon orange extract or orange peel.