Cara Cara Orange Cinnamon Rolls
These Cara Cara Orange Cinnamon Rolls bring you perfect soft, fluffy, gooey, fresh orange flavored cinnamon rolls! Perfect for Christmas morning…or any morning!
Do you have a breakfast smell that gets you out of bed?
Have you ever had a Pillsbury Orange Sweet Roll before? You know, the kind that come in a can? I have to confess that I LOVE them! Growing up my mom would make them for us as a treat on the occassional weekend morning. The smell alone got me out of bed. Seriously, there is something about the light citrus smell mixed with the gooey cinnamon – oh man!
Needless to say, have you ever made cinnamon rolls that are this simple? Or with Cara Cara Oranges? I have made these some many times that I could make them with my eyes closed – my family LOVES them! These babies are my go-to treat for any special occasion, get-together or just because.
Now don’t be discouraged, I know some of you are intimidated by a yeast-based recipe. I get you! I was once there too! BUT I assure you that this recipe is seriously simple, easy and straightforward. If you are short on time and want to make these in advance, I have found that you can make them the night before, store them in the fridge, and proof (let the dough rise for about 60-90 minutes) on the counter in the morning.
Whether for a special Christmas morning treat or just something to bring a smile to a face, this is the recipe you just must make!
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Cara Cara Orange Homemade Cinnamon Rolls
These Cara Cara Orange Homemade Cinnamon Rolls bring you perfect soft, fluffy, gooey, fresh orange flavored cinnamon rolls! Perfect for Christmas morning...or any morning!
- 1 1/4 OZ Package Active Dry Yeast
- 1/4 cup Warm Water
- 1 cup Warm Milk
- 1/4 cup Shortening
- 1/4 cup Sugar
- 1 tsp Salt
- 1 Egg, lightly beaten
- 2 Cara Cara orange (use 4 TBSP Juice & 4 TBSP Zest)
- 4 cups All-Purpose Flour
- 3 TBSP Unsalted Butter, softened
- 1 TBSP Ground Cinnamon
- 1/4 cup Sugar
- 1-2 Tbsp Orange Zest
- 1 cup Powdered Sugar
- 2-3 Tbsp Orange Juice
Dissolve dry yeast and warm water in a large bowl.
Add milk, shortening, sugar, salt, egg, 3 cups flour, orange juice and zest.
Beat until smooth.
Stir in remaining flour, enough to form a soft dough.
On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic.
Place in a greased bowl, cover dough and let rest 10 minutes.
Meanwhile, in a small bowl, combine all filling ingredients; mix until blended and set aside until ready to use.
After the 10 minutes rest is done, roll the dough out into a 14x8-inch rectangle.
Spread the softened butter mixture evenly all over the dough.
Starting with the long edge (14 inch side), roll up the dough tightly.
Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
Loosely cover the rolls with aluminum foil, plastic wrap or a clean towel and allow to rise in a warm, draft-free area for 60-90 minutes.
After the rolls have doubled in size, preheat the oven to 375 degrees F.
Bake for 25-28 minutes or until lightly browned.
Cover the rolls with aluminum foil afte 15 minutes to avoid over-browning on top.
To make the glaze, whisk the powdered sugar and remaining orange juice together until smooth. Drizzle or spread over the warm rolls.