Serves: 5
Total Calories: 514
Creamy Orange Filling:
Combine all ingredients and beat until creamy and smooth. Set aside.
60-Minute Sweet Dough:
Heat milk to lukewarm; remove from heat and add salt and sugar. Crumble yeast into mixture; stir until dissolved. Stir in egg and shortening. Add flour. Mix just enough to handle easily and knead until smooth. Roll dough into 12x17-inch rectangle. Spread surface with 1/2 of Creamy Orange Filling.
Roll up dough as for cinnamon rolls; cut into 12 slices. Grease round 9-inch pan. Let rise until double in size. Bake at 375° or 400° (depending on oven) for 10–15 minutes. Watch closely. Remove from pan. Spread remaining Creamy Orange Filling over top.
Can double or quadruple the recipe. If small tea rolls are preferred, use half the amount of dough, and cut the same amount of slices (12). Double the recipe will fill a jellyroll-size pan.
This Frosted Orange Rolls recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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