Orange & Easy Breakfast Rolls

Dianne Hocut


I love Ree Drummond's recipes! She has a knack for taking a tedious task such as yeast breakfast rolls and turning the recipe into a simple, easy and scrumptious outcome. You really must try this recipe. It is my most favorite recipe for yeast rolls of all time. And, SO EASY!

★★★★★ 1 vote
30 Min
20 Min


2 c
whole milk
1/2 c
vegetable oil
1/2 c
granulated sugar
1 pkg
active dry yeast
4 1/2 c
all purpose flour
1/2 tsp
rounded baking powder
1/2 tsp
baking soda
1 tsp
8 Tbsp
butter, melted
8 Tbsp
orange marmalade
1 c
light brown sugar
oranges, zest and juice
4 c
confectioners' sugar
1/2 c
whole milk
4 Tbsp
butter, melted


1In a large pan on low heat, bring the milk, oil, and sugar to 125 F on a candy thermometer. Remove from heat, add the yeast, 4 cups of the flour, cover, and let rise for at least an hour.
2After rising, add the remainder of flour, the baking powder, baking soda, and salt. Mix well.
3Take the dough and spread out on a floured surface. Roll to a large rectangle about 30"x10". Spread the 8 tablespoons melted butter all over. Spread the marmalade as well and finish with the brown sugar and sprinkle of salt.
4Roll the dough up jelly roll style keeping it tight as you go. Pinch the seam at the end to seal and slice into 1/2" slices. Place slices in a buttered baking dish and let rise for another 20 minutes.
5Bake in a preheated 375 degree F oven for about 15-17 minutes.
6Make the icing before the rolls are finished. In a medium bowl whisk together the confectioner's sugar, the zest and juice of 2 oranges, the milk, and the 4 tablespoons melted butter. Pour icing over the hot rolls when they come out of the oven. Yummy!!!

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom