This post, Orange Sweet Rolls, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PrepNowSavorLater #StockPrepWin #CollectiveBias
The holiday season will be here soon. It’s also the season for entertaining friends and family. Take a deep breath and forget the picture of the stressful holiday season that just popped in your head.
Make-Ahead Orange Rolls
I’ve got tips and tricks to help you glide through the season with ease and actually enjoy it. Plus, your guests will love my Orange Sweet Rolls and you’ll love that you can do the prep work way ahead of time.
I learned a long time ago that guests enjoy your presence more than an overly complicated multi-course meal. When I’m entertaining, I almost always serve meals buffet style. I can set the dining table the night before and serve everything buffet style from the kitchen island.
When it comes to overnight holiday guests, I like to serve a casual breakfast or brunch that includes Make-Ahead Orange Sweet Rolls. I’m such a citrus lover and these sweet rolls are filled with brown sugar and orange marmalade.
Prep for Overnight Orange Rolls
I do most of the prep work ahead of time and once the orange sweet rolls are baked and cooled, I vacuum seal the orange rolls with my FoodSaver® FM5330 Vacuum Sealing System. My rolls remain fresh and I’m able to relax, knowing that the orange rolls are ready to thaw, heat, frost and serve.
The Foodsaver® FM5330 helps keep my Orange Sweet Rolls fresh in less time with fewer steps.* There’s less bag waste* and the Easy View Vacuum Window always assures me that I’m getting an airtight seal. This is one of the many reasons I love this sealing system.
Make-Ahead Orange Sweet Rolls
On a lightly floured surface, roll out the thawed bread dough into a 15″ x 10″ rectangle. Rolling the bread dough will give your arms a good workout. The thawed dough will be much easier to roll if you let it rest on the kitchen counter for 15 minutes before rolling.
Stir together orange marmalade and softened butter. Spread the mixture onto dough, leaving a 1″ border.
Sprinkle half of the brown sugar evenly over butter mixture.
Roll up, jelly-roll style, starting at one long side. Pinch edges to seal.
Cut rolls into 1″ thick slices and place in 2 lightly greased cake pans, with sides touching. Cover and let rise in a warm place, free from drafts, for an hour or until doubled in bulk.
Bake the Orange Sweet Rolls for 16-18 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Invert rolls and cool completely.
Orange Rolls Are Delicate
Orange rolls are delicate, so they need to be placed on a cookie sheet and frozen for several hours or until completely firm before sealing.
Once the rolls are frozen, I follow the easy directions that come with the Foodsaver® FM5330. First, I make sure I have a roll installed. To make the first bag, I close the lower seal and cut bar. Then I turn the lever to seal position. When the red light turns off, the seal is complete.
Then I turn the lever to the unlock position and pull out the pre-sealed roll to measure my bag.
When I have the size bag I need, I turn the lever back to the seal position to make the seal of the next bag. I then slide the bag cutter across to cut the bag.
I love that every time I turn the lever to seal, I’m creating my next bag. It’s such a simple process.
Once I place the frozen Orange Sweet Rolls in the bag, I vacuum and seal the bag by inserting the open end of the bag through the bottom of the vacuum view window. Once the bag is in place, I push and release the vacuum and seal bar. When the red seal light turns off, the process is complete and the Foodsaver® FM5330 will release the sealed bag.
Then I pop the bag in the freezer and my orange rolls are ready and waiting for my holiday guests. When it’s time to serve, thaw completely and heat in a 350º oven just until warm. Drizzle the warmed orange rolls with icing.
- 1 (32 oz.) package frozen bread dough, thawed
- 1 cup orange marmalade
- 1/2 cup butter, softened
- 2/3 cup firmly packed brown sugar
- 1 orange (to juice and zest)
- 1 1/2 cups powdered sugar
- 1 Tablespoon heavy cream
- On a lightly floured surface, roll thawed bread dough into a 15x10" rectangle. Stir together orange marmalade and softened butter. Spread mixture onto dough, leaving a 1" border. Sprinkle brown sugar evenly over butter mixture. Roll up, jelly-roll style, starting at one long side. Pinch edges to seal.
- Cut roll into 1" thick slices and place in 2 lightly greased cake pans, with sides touching.
- Preheat oven to 375º F. Bake for 16-18 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Remove rolls and cool completely.
- When ready to serve, thaw completely and heat in a 350º oven just until warmed. Drizzle orange rolls with icing.
- Grate zest from orange to equal 2 teaspoons. Cut orange in half and squeeze juice to equal 3 Tablespoons. Stir together orange juice, 1 teaspoon orange zest, powdered sugar and whipping cream until smooth. Drizzle over warm rolls. Garnish with remaining teaspoon of orange zest.
Amount Per Serving Calories 236Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 79mgCarbohydrates 43gFiber 0gSugar 40gProtein 0g
With the holidays around the corner, I also make sure I stock up on plenty of FoodSaver® Heat-Sealed Bags and FoodSaver® Heat-Sealed Rolls. You can purchase them both at Bed Bath & Beyond.
*Compared to FoodSaver V4440 Models