Sweet Roll Dough (for Orange Rolls or Cinnamon Twists)
Course: Dessert
  • 1 Tbsp yeast
  • 1/2 cup warm water
  • 1/2 cup lukewarm milk (scalded then cooled)
  • 1/3 cup sugar
  • 1/3 cup shortening, or margarine or butter, softened
  • 1 tsp salt
  • 1 egg
  • 3 1/2 to 4 cups flour
Cinnamon Twists
  • 1/2 recipe Sweet Roll Dough
  • 1 Tbsp margarine or butter, softened
  • 3 Tbsp brown sugar, packed
  • 1/2 tsp cinnamon
  • Creamy Glaze (below)
Orange Rolls
  • 1 cup powdered sugar
  • 2 Tbsp margarine or butter, softened
  • 2 tsp. grated orange peel
  • 1 Tbsp plus 1 tsp. orange juice
  • 1/2 Sweet Roll Dough recipe
  1. Dissolve yeast in warm water in large mixing bowl.  Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

    Turn dough onto lightly floured surface; knead until smooth and elastic about 5 minutes.  Place in greased bowl; turn greased side up.  (At this point, dough can be refrigerated 3 to 4 days.)  Cover, let rise in warm place until double, about 1 1/2 hours.  (Dough is ready if indentation remains when touched.)

    Punch down dough.  Shape, let rise and bake as directed in the recipe for Orange Rolls or Cinnamon Twists.  

For Cinnamon Twists:
  1. Roll dough into rectangle.  12x6 inches, on lightly floured surface; brush with butter.  Mix brown sugar and cinnamon; sprinkle lengthwise over half of the rectangle.  Fold other half onto sugared half.  Cut into twelve 1 inch strips.

    Holding ends of each strip, twist in opposite directions.  Place twists about 2 inches apart on greased cookie sheet, press end of twists on cookie sheet Cover, let rise until double, about 45 min.

    Heat oven to 375.  Bake until golden brown, 12-15 minutes.  Spread with creamy Glaze while warm.  1 doz. rolls

    Creamy Glaze:

    Beat 3/4 cup powdered sugar, 1 Tbsp. butter, softened, 3/4 tsp. vanilla and 2 to 3 tsp. hot water until smooth and of spreading consistency.

For Orange Rolls:
  1. Beat powdered sugar, margarine, orange peel and orange juice until creamy. Roll dough into rectangle, 12x7 inches, on lightly floured surface, spread with half of the orange mixture.  Roll up tightly, beginning at 12 inch side.  Pinch edge firmly to seal.  Stretch roll to make even.  Cut into twelve 1 inch slices.  Place slightly apart in greased round baking pan, 8x1 1/2 inches.  Let rise until double, about 40 minutes.

    Heat over to 375.  Bake until golden brown, 20-25 min.  Frost with remaining orange mixture while warm.  1 doz. rolls