Orange Sweet Rolls

Last minute Easter breakfast idea for you!

Remember that list of Easter ideas I posted a few days back? I included two sweet rolls on that list – lemon and lime – and as I was making that list I couldn’t get orange rolls out of my head.

These rolls are so amazing. Sweet dough with cream cheese, orange marmalade, and pecans on the inside, all topped with a glaze made from freshly squeezed orange juice. Seriously though, I skipped dinner last night so I could have a second one of these. That good.

If you wanted to make this ahead of time, make the dough the night before, shape them into rolls, let them rise once, and then stick them in the fridge overnight. Pull them out about an hour before you want to bake them to take the chill off – they will have deflated overnight but should start to rise once you pull them out of the fridge. Bake them according to the recipe once they’ve risen. Easy peasy.

Two years ago: Applesauce Granola

Orange Sweet Rolls

from Paula Deen, via Eat Cake for Dinner


For the dough:
2 (1/4 ounce) packages active dry yeast
1½ cup warm milk
1 cup sugar
¾ cup butter, melted
1 tablespoon orange zest
½ cup freshly squeezed orange juice
3 large eggs
1 teaspoon salt
8-9 cups all-purpose flour
For the filling:
1 (8 ounce) block cream cheese, softened
¼ cup orange marmalade
2 tablespoons sugar
½ cup chopped pecans
For the glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice


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