| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 48 rolls |
Ingredients
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 rounded teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (8 tablespoons) butter, melted
- 8 tablespoons orange marmalade
- 1 cup lightly packed brown sugar, plus more as needed
- 1/4 teaspoon salt
- Zest and juice of 2 oranges
- 4 cups powdered sugar, sifted
- Dash of salt
- 1/2 cup whole milk, more if needed for a pourable consistency
- 1/2 stick (4 tablespoons) butter, melted
Instructions
- For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
- For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You’ll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
- Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o’-dough into 1/2-inch pieces.
- Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
- Bake for 15 to 17 minutes.
- While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn’t already have enough. Just kidding on that last part. Whisk it together until it’s nice and smooth and lovely. Your kitchen smells like oranges!
- Pull the rolls out of the oven when they’re golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 166 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 2 g |
| Cholesterol | 9 mg |
| Sodium | 90 mg |
Reviews
Another year for a win with these. Saw a critical post mostly so I figured I would speak up. A couple of pluses for the holiday. The chilled dough, up to three days, is awesome to work with. I have done both but I love the chilled dough made in advance of Christmas morning. I get up roll it out, fill, roll, cut and raise it the second time on my warming oven. When the first kid rolls out of bed into the oven for 17-20 minutes which is the only adjustment from the recipe.
I went online to the Pioneer Woman website and found her recipe for the dough. It is slightly different, gives more direction, and worked well for this. They are delicious 🙂
They taste good, but for the time and effort I think cinnamon rolls taste better. Also I don’t see why the recipe calls for baking powder and soda, seems unnecessary. I did have to do the second raise for much longer than 30 minutes to see a substantial rise. I would allow at least an hour for the second raise.
FoodNetwork is only posting 99% positive reviews which is a fraudulent corporate behavior. I am keeping a screenshot and will file with consumer fraud regulators if this is not posted:
This recipe is a failure. 1) You NEVER proof yeast in with all the product. 2) 4 cups of flour = soup.You need at least 5.5 cups to get a very wet dough and 6+ before you can roll out.
This recipe is a failure. 1) You NEVER proof yeast in with all the product. 2) 4 cups of flour = soup.You need at least 5.5 cups to get a very wet dough and 6+ before you can roll out.
Just a tip, watch the video of her doing this first. I made the mistake of leaving the heat on while the dough was rising and it did nothing. This recipe doesn’t tell you one way or another but she turns the heat off. Also, she uses canola oil in her video yet the recipe says veg oil. I think that makes a difference.
I made this recipe for the guys at my husband department & they loved them! After reading comments about the dough I was nervous. But mine turned out perfect. I did use a candy thermometer to make sure my liquid portion got hot enough. And it turned out great! I love Ree Drummond & all her recipes. They always turn out great & I get so many compliments. Of course I tell them they are not mine & come from the Pioneer Woman cookbooks.
Cheryl T.
Cheryl T.
I made these today. Didn’t read the reviews. Easy instructions and I had all the ingredients on hand. I thought my dough was a little soft so I didn’t get a tight roll and the pan looked like a mess BUT I let them rise again and baked them and they were DELICIOUS! Such a great variation on the typical cinnamon roll. Will definitely make them again.
Delicious! Couldn’t fit them all in my baking dish so baked some in a cast iron skillet and the skillet ones were extra yummy
Made exactly like the recipe. I also did the same as Ree, kept them in the fridge overnite. They were perfect.
Vickie B.
Like I said ..I’ve used this recipe for several years ..it’s always perfect & I have never put my dough in the refrigerator..so those that had a problem with the dough being too sticky ( hmmmm) did you try adding a little more flour ?? I make half the recipe..just saying that I have never had a problem..try it again ..