That’s good to know. I couldn’t have a whole tray of these sitting around either, and I’m more likely to make them knowing I can freeze and save them for later. Sometimes it’s annoying when moms are always right. This time, awesome!
Loved your little talk on Saveur’s food blog nominations, even the cynical part (and I voted for you)!
And these rolls look delicious! I haven’t had sweet orange rolls since I was maybe 9–though I guess I was pretty lucky because those ones were homemade and not from the bang-bang can. Haha, anyway I’ll try these out and let you know. Thanks!
Tim, these look gorgeous, and I see you’re making good use of your enamelware! (Do you think it performs comparably to the heavy-gauge Chicago-Metallic-type bakeware? It’s way prettier for sure, but I’m curious about performance.)
I’m a bit of a freezer-enthusiast like your mom, admittedly. I don’t insist on tucking away everything into the freezer, but it is a good way to stretch out a batch of scones or danishes when you live in a household of two, and your partner is enthusiastic about everything hot from the oven.
Katie- it is too early to give a full report, but so far I love the enamelware. I think it baked the rolls really well, and the bottom was just the right amount of brown. Also, surprisingly easy to clean. I’ll try to remember to keep you posted.
My mom made something similar whenever we had company for breakfast where biscuit dough was dredged in butter, sugar, and orange zest, baked in a bundt pan, and served with icing made from oj, cream cheese, and powdered sugar. Think more crunchy, sugary biscuits than monkey bread :) Your adaptation sounds/looks (and I’m sure tastes!) wonderful! Harking back to your spring acquisitions post and your wonderful comment/suggestion, I hit up Marion Street Cheese Market last weekend and snatched up 2 jars of Rare Bird…I now blame you for my cherry/lime obsession :) Thanks for store suggestion!
My grandma had been making these orange rolls for about 50 years out of her tiny apartment kitchen in Oak Park! (We wanted her to enter them in the Pillsbury bake-off but she never did!) Did you peek in her window and grab the recipe? (haha)! Or did you see me carry a batch to NU when I was there… or see the batch I sent to my daughter at NU? The tradition has been passed down to me and I am eager to try your version. Go Cats!
I admit that I popped open a package of those Orange Pillsbury rolls this Thanksgiving. The smell was a heavenly morsel of nostalgic, yeasty, sweet orange childhood bliss. And the taste? Plastic. I am quite happily looking forward to making, freezing and eating these. Thanks for the recipe and congrats!
I remember those Pillsbury orange rolls fondly from Christmas mornings past…but now I really notice the chemical aftertaste. I can’t wait to try this recipe–maybe this weekend! We still have half a crate of oranges to work through!
these rolls look beautiful…i particularly like the way they swirl off to one side (on the top)!
thanks for yet another wonderful post with stunning photography & my best “savuer” wishes for your win this year!
Huge congratulations on the Saveur nomination. Awards may not be everything, but if I hadn’t seen your name on their website I would never have discovered this gorgeous blog so I’m definitely pleased you’ve been shortlisted :-) Those rolls look delicious – the perfect celebration!
Congratulations on your nomination! Very well deserved. For what it’s worth, _Saveur_ is one of the few food magazines I receive every month and actually keep filed away. I think you’re right that the publication takes food a bit more seriously, and the writing is far better! I need to take a lesson from your mother and pop things in the freezer as well. I usually go the “unsafe” route and finish things sitting on the counter or in the fridge because they are too delicious to resist and ultimately, after a couple of days, because I feel bad wasting food. You’ve made *my* mother’s day by posting this recipe. She was addicted to those horrible orange rolls in a can when I was growing up, and I always refused to eat them. I sent her your link, and now she’s asking if I will make these for her birthday in May! At least I know they’re going to be way, way better than the ones I remember from the can… :-)
I am delighted for you to be nominated for the Saveur Award. I simply love your blog and all your fabulous recipes.
I know what you mean about the voting thing but you seem to have got the perfect balance of being brilliant but not commercial and brash.
Many congrats and your buns look wow!!
Another recipe that I can’t wait to make. These buns look sooo yummy. Perhaps I’ll make them for queens day, for orange is the royal color and flavor on queens day. And your nomination for the Saveur Award is very well deserved. So I voted for your blog, because your recipes are inspiring and much loved by my family.
the pillsbury pop is quite the anxious moment, isn’t it! (that made me lol.) at first glance they look moist in the tin, like a bread pudding! (future adaptation?) huge high five for being nominated again.
Elizabeth- Yes! xo
Tash- Straight to the oven, couldn’t be easier.
Marissa- They are not like bread pudding. During baking, the filling melts and forms a delicious orange syrup–similar to the caramel formed during the baking of cinnamon rolls.
Congratulations on the nomination! You certainly deserve it.
I’m spending this weekend at home, and my dad brought me breakfast in bed with a peeled clementine accompanying poached eggs. It made me think of your post and appreciate an already amazing gesture even more. I hope you and your family are doing well.
Congratulations on the nomination! That’s fabulous!
And these sweet rolls are something I am definitely going to have to try in the near future because we had orange sweet rolls almost every weekend growing up. The canned kind. (My sister and I still shudder at the thought of that.) However, I love the idea of having fresh, homemade ones! Thanks for sharing this!
Congratulations- I feel so similarly about awards- though I love the Saveur ones- it’s so nice to have been given a nod by the editors (for me it was best culinary travel…) but even more so, it’s been so lovely to discover beautiful blogs like yours…
I might be the wrong person to ask because I don’t love lemon-flavored sweets, but my suggestion would be to play around. You probably do not wan to use as much lemon because it is more tart and might be overwhelming. But I bet you can come up with something you like. Let us know if you do…
Made these this weekend and despite my usual inability yo work with yeast they were fantastic. One qu. how long can these be kept in the fridge. I.e. if I split it into 2 batches and kept one in the fridge for several days would they still rise?
Just made these for a New Years brunch, and they were a huge hit. I added some cardamom to the filling/frosting, which I really enjoyed. I also cut down the filling sugar a bit based on Saveur reviews, and definitely wouldn’t want them sweeter. But they absolutely recreate the Pillsbury rolls I grew up with in a more wholesome way. Thanks for the recipe, Tim. These are keepers!
Is chilling in the fridge for six hours mandatory? I tried making cinnamon rolls one time and the recipe said we could totally put the cut rolls in the fridge to cook later if we wanted, but all of the buttery-brown sugary goodness ended up oozing out. :( Definitely don’t want a repeat of that!
PS: Pillsbury orange rolls were me and my dad’s FAVORITE when I was growing up– thanks for this recipe!
I’m going to make these on Saturday. Would red orange juice work? Since it’s only a tablespoon then maybe, right? I mean it still tastes orangy! Thanks for an awesome, inspiring food blog!
From a Norwegian fan!
Hi Mai! Hi Norway!
Hmmm….is red orange juice blood orange juice? It wouldn’t be my first choice, but it would be okay for the tablespoon of juice. Don’t use the zest, though. Blood oranges are a different flavor and I don’t think will work as well in this recipe. Happy baking!
Hmmm, Delicious! Just finished taste-testing my first batch and they are very nice, indeed. Thank you, Tim. And so much better than the Pillsbury rolls, though those certainly were delightful in my childhood. However, I made a couple of modifications in my first batch and will probably try a couple more in the next… 1. I rolled the dough out to be more like 20-22 inches and ended up with about 20 rolls, though used the 9×13 pan. So these are a little smaller and, honestly, more appropriate for those of us who are no longer 20 something. 2. I made only about 2/3 of the filling. Having made cinnamon rolls most of my life, I was shocked by 16 Tbsp of butter. And I didn’t end up using even all of that. So these are probably not as juicy as Tim’s, but they are very good, indeed.
Next time? I would try without the orange extract. I think these have just a touch of that flavor one gets in commercial lemon-meringue pies, one of the reasons they can’t compare with home-made. It’s somehow just a slightly false note in the orange flavor. I’m also thinking I would like something like cinnamon-though probably not cinnamon- cloves? nutmeg? to set off the sweetness. Finally, I remember some fabulous dinner rolls from a country club in, I think, Birmingham, that had a slight orange flavor. I would like to try these as more of a dinner roll, with a lot less sweet and shaped like Parker House or crescent rolls. Lots of opportunities!
I have now made these orange rolls twice and the second time I made a few changes. I cut the butter in the filling and icing down by 1/4 and we cut the powdered sugar by 1/3. The first time they were a bit too buttery and sweet for us, but this Christmas they were perfect.
We are in a vacation rental this Christmas so didn’t have my usual kitchen tools. The recipe was easy to make with spoons and bowls and I enjoyed kneading the dough.
The orange zest really makes these rolls special!
Thanks for the delicious, inspiring recipe!
Absolutely love your blog- it’s just full of passion and love and all things yummy!
Chanced on this recipe while looking for recipe for rolls. But I don’t own a bread machine and was wondering if working the dough by hand would achieve the same fluffiness and texture?
Hi Cherie- You’ll be fine making it by hand, it will just be more work. Also, just to be clear- this uses a stand mixer, not a bread machine…just wanted to clarify in case there was a misunderstanding. Happy baking!