Orange Roll-ups
From Yankee Magazine's New England Innkeepers' Cookbook
Quickbreads, Coffee Cakes Recipes | Bread Recipes
Yield: Makes 16.
“We make double and triple batches of these, alternating the filling with cinnamon-sugar mixture, and freeze the unbaked roll-ups. The frozen roll-ups go into the same oven and take only a minute or two longer, so this is a great last-minute menu enhancer!” Tolland Inn, Tolland, Connecticut
- Zest of 1 large orange
- 3/4 cup plus 2 tablespoons sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, softened
- 1 egg
- 3/4 cup milk
In a small bowl, mix the orange zest and 3/4 cup of the sugar and set aside.
In a large bowl, sift together the flour, remaining 2 tablespoons sugar, baking powder, and salt, blending well. Cut in the butter until crumbly. Beat together the egg and milk and add to the flour mixture. Stir gently to form a soft dough. (Add a little more milk, if needed.)
Turn out onto a floured surface and knead gently three or four times, using enough flour to prevent sticking. Pat the dough into a 14- by 8-inchy rectangle. Sprinkle the orange zest-sugar mixture over the dough. Starting on a long side, roll up the dough jelly-roll fashion, making it as even as you can. With the seam side down, cut the roll into sixteen equal slices and place them on a greased cookie sheet.
Bake in a preheated 375 degree oven for 15 minutes or until golden brown. Remove from the sheet and serve.
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