I don't know what was better, the regular cinnamon rolls I always make or the orange variation I made out of my regular recipe.
This recipe was given to my Mom when I was in grade school. She was on the school board with this lady, I think. Wherever you are Klair Savage, thank you for a great recipe that has never failed me in the 15 years I have been baking cinnamon rolls. This makes about 24 to 27 cinnamon rolls. I made 2 pans of the cinnamon and adapted 1/3 of the batter for the orange rolls.
2 1/2 cups of lukewarm water
2 packages of quick rise yeast
1 box of yellow cake mix with pudding in the mix
1 cup of flour
1/3 cup oil
1 teaspoon of salt
5 1/4 cups of flour
for the filling:
1/2 cup butter
1/2 -3/4 cup brown sugar ( I prefer dark brown)
1-2 teaspoons cinnamon
4 tablespoons of melted butter
2 cups powdered sugar
1/2 teaspoon of vanilla
3-5 tablespoons of milk
Dissolve the yeast in the water and let set 3 minutes. Add the cake mix, 1 cup of flour, eggs, oil and salt. Beat with a mixer til bubbles appear. This will happen in 2-3 minutes or less. Slowly stir in the 5 1/4 cups of flour. This will make a soft dough. Knead for 5 minutes. Let rise until double in a greased, covered bowl. Roll the dough into 1 large or 2 medium sized rectangles. Spread with softened butter and then sprinkle with brown sugar and cinnamon. Roll up jelly roll style and cut into 1 inch thick rolls. Place in 3 greased 8 or 9 inch cake pans. Cover with plastic wrap and let rise 45 minutes. Bake in a preheated 350 degree oven for 20 to 30 minutes, depending on your oven and how dark you like you rolls. Mine took about 25 minutes. Cool. Mix up the icing ingredients and frost.
I took 1/3 of the dough and made them into Orange Rolls. That way I was able to have 2 kinds of rolls for not too much more work. You could make the whole batch as orange rolls and just triple my additions below. My husband and I were crazy for these, but my boys liked the cinnamon ones the most.
Orange Roll Variation:
For the dough, I added 1 tablespoon of thawed orange juice concentrate and 1 teaspoon of orange zest to the dough before the 1st rise.
For the filling, I mixed 3 tablespoons of softened butter with about 3 tablespoons of sugar and 1 teaspoon of orange zest
For the icing, I added 1/2 teaspoon of orange zest and 1 tablespoon of thawed orange juice concentrate to the leftover icing. I had to add more powdered sugar to that because the orange juice thinned it too much. These are well worth the effort. Now to use this recipe to try all of the different roll filling I have pinned, such as: lemon curd, raspberry, blueberry and cookie dough.
Linking up to: Sweets for a Saturday and Breakfast Ideas Monday