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Orange Roll-ups

Orange Roll-ups
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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.
Updated Wednesday, January 7th, 2009

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