Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Zesty Orange Cinnamon Rolls

3.0 by 5 people
1,713 views
Rate me!
  • Yields: 12 jumbo rolls or 24 smaller rolls
  • Prep: 55 mins
  • Rise: 2 hrs 15 mins
  • Bake: 30 mins 350°F

Zesty Orange Cinnamon Rolls

Ingredients

Directions

  1. In a covered small saucepan, cook potato in a small amount of boiling, lightly salted water for 20 to 25 minutes or until tender; drain, reserving cooking liquid. Mash potato with potato masher; measure 1/2 cup (discard any remaining potato). Measure 1 cup reserved cooking liquid (discard remaining liquid); cool to 120 degrees F to 130 degrees F (about 15 minutes).
  2. Stir yeast into the 1/4 cup warm water. Let stand for 5 minutes.
  3. In a large mixing bowl, combine potato water, mashed potato, the 1/2 cup granulated sugar, the 1/3 cup butter, egg, and salt. Stir in the yeast mixture.
  4. Beat with an electric mixer on low to medium speed for 30 seconds. Add 2 cups of the flour; beat on high speed for 2 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  5. Turn dough onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball.
  6. Place the dough in a lightly greased bowl; turn once to grease the surface. Cover; let rise in warm place until double in size (about 1-1/2 hours).
  7. Punch dough down. Turn onto a lightly floured surface. Cover; let rest 10 minutes.
  8. For 12 jumbo rolls, lightly grease a 13x9x2-inch baking pan or two 9x1-1/2-inch round baking pans; set aside. (To make 24 smaller rolls, see tip, below.) Roll dough to a 14x8-inch rectangle. Spread the 1/2 cup softened butter over the dough.
  9. Combine the 2/3 cup granulated sugar and 1 tablespoon cinnamon; sprinkle over dough. Starting from a long side, roll up the rectangle into a spiral. Seal seam and slice into 12 equal pieces.
  10. Place rolls in the prepared pan(s) with cut side down. Cover and let rolls rise in a warm place until nearly double in size (about 45 minutes).
  11. Bake rolls in a 350 degree F oven for 30 to 35 minutes or until golden. Cool slightly; remove from pan(s).
  12. For orange icing, in a small bowl stir together 1 cup of the powdered sugar, orange peel, orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, until the icing reaches drizzling consistency.
  13. For almond icing, in a small bowl, stir together remaining 1 cup powdered sugar, milk, and almond extract. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.
  14. Drizzle rolls with orange icing, then with almond icing. Serve warm, if desired. Makes 12 jumbo rolls or 24 smaller rolls.
  15. Nutrition facts are for one jumbo roll.

From the Test Kitchen

Test Kitchen Tip:

To make 24 rolls, divide dough in half after rising. Cover; let rest 10 minutes. Lightly grease three 8x1-1/2-inch round baking pans; set aside. Roll each portion of dough to a 12x8-inch rectangle. Spread the 1/2 cup softened butter evenly over both portions. Sprinkle portions evenly with cinnamon-sugar mixture. Roll up; cut each portion into 12 pieces. Place rolls, cut side down, in prepared pans (eight in each pan). Cover and let rise in a warm place until nearly double (about 30 minutes). Bake in a 350 degree F oven for 25 to 30 minutes. Prepare orange icing and almond icing. Drizzle over the warm rolls.

Dietary Exchanges:

5 other carbohydrate, 2 fat

Nutrition Facts (Zesty Orange Cinnamon Rolls)

    Per serving:
  • 462 kcal cal.,
  • 14 g fat
  • (9 g sat. fat,
  • 54 mg chol.,
  • 436 mg sodium,
  • 77 g carb.,
  • 2 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...