Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories509.8 kcal (25%)
Total Fat22.9 g (33%)
Carbs71.2 g (27%)
Sugars34.2 g (38%)
Protein6.4 g (13%)
Sodium514.9 mg (26%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Orange Glaze
nonstick cooking spray
for greasing the pan
1 cuplight brown sugar
packed
8 tablespoonsunsalted butter
at room temperature
¼ cuporange juice
freshly squeezed, grate the zest first and reserve it for the filling
2 tablespoonshoney
¼ teaspoonfine salt
Orange Roll Filling
2 teaspoonsorange zest
freshly grated
2 teaspoonsground cinnamon
¼ teaspoonfine salt
⅛ teaspoonground cloves
1 tablespoonunsalted butter
melted
Orange Roll Dough
Instructions
Step 1
For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
Step 2
In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
Step 3
For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
Step 4
For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
Step 5
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 6
Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
Step 7
Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.
Step 8
Cook’s Note
Step 9
In place of the homemade roll dough you can substitute 1 pound of frozen bread dough, such as Bridgford, if desired. The rolls will then need to be proofed for 45 minutes before baking.
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