I’ve drastically revised this recipe, so much of what I have written below no longer applies to these rolls. But I spent a lot of time back on April 7th 2009 writing that post so I didn’t want to delete it completely! This is the exact same dough (and directions) that I use to make cinnamon rolls. Just the filling and frosting are different. Instead of cinnamon, you get orange zest. Instead of milk and vanilla to thin and flavor the frosting, you get orange juice and almond extract. I’ve practically written a book about my love affair with these rolls (which you can read here). So I’ll leave it at this: they’re sensational.

4/7/09: I live for those rare occasions when we have cinnamon rolls (they are rare because if they weren’t I’d weight twice as much and have been hospitalized for sugar overdose by now). Diving into a pan of piping hot ooey gooey cinnamon buns drenched in creamy icing is what I call bliss. Unfortunately it is the type of pleasure that usually ends in regret… since I can’t seem to stop after just one, or two, or three…you get the point. I usually make myself sick from consuming copious amounts of soft cinnamon-y swirls. So why inflict such torture upon myself you ask? Because I’ll suffer (just about) anything for those first heavenly bites, and inevitably within a few days, maybe weeks, I’ll have forgotten the misery that accompanied my over-consumption and start dreaming of them again.

I had been off the buns for about 6 months when the urge returned. Eventually I’d have to include them on this blog, and so I got it in my head that it was time, I was ready to bake my next batch. But since I’m having a rather creative streak lately, I decided to try something new: Orange Rolls. I couldn’t find one recipe that I thought was satisfactory so I borrowed an idea from here and there and formulated my very own. The dough is very similar to (and could be used for) regular cinnamon rolls (minus my clever addition of orange zest). I spread a honey-butter (with more zest) filling over every inch of the rolled out dough. For the glaze, I used the juice from the same orange combined with powdered sugar. Be generous with the glaze. If you are in doubt, make more. My rolls were absolutely delicious, but I wish I’d used more glaze (I already adjusted the amount in the recipe). Also, be careful not to over bake them… the whole point of sticky buns is that they are soft and billowy. Honey was the perfect choice of filling… I’m elated that these turned out so well!

I made one pan with all-purpose flour and then a second with 100% white whole wheat flour. White flour guarantees a silky smooth texture, but the whole wheat weren’t bad at all. They were definitely more dense (and due to my neglecting the oven, a bit well done). And so I repeat: under cook! Even I figure it’s probably futile to try and make a healthy version of cinnamon or orange rolls. For the occasional treat, pure unadulterated white bread is a worthy indulgence. If you must have these more often though (say, as for breakfast instead of dessert) using whole wheat would be a good idea.

I’m happy to announce that these Honey Orange Rolls are so scrumptious that I had no trouble eating half the pan! I suggest having friends around to share them with (if you haven’t any friends, I’m sure random strangers will be willing to oblige, and no doubt will quickly become your friends).

Orange Rolls