Sweet Orange “Roll” Breadtwists – all of the fluffy cinnamon sweet orange bliss of a traditional soft orange roll BUT with only a 25 minute total rise. Because when it comes to sweet orange addictiveness, no one should have to wait hours.
Oh My Yes! I am so excited about these melt in your mouth orange smothered breadtwists because they are positively one of my favorite baked goods to emerge from my oven.
Maybe its because I love citrus over chocolate so anything citrus is already screaming my name (hello Hot Lemon Poke Cake – have you tried this?!).
Or maybe its because I used my Soft and Fluffy Perfect Dinner Roll dough so these are perfectly soft and, you guessed it, fluffy!
And maybe its because you get to sink your teeth into these orange breadtwists before the suspenseful anticipation turns impatient fixation because with this dough, you only have to wait 25 minutes total rise time!
Or maybe its because once you roll out the dough, you smother it with a mixture of butter, cinnamon, vanilla and orange zest that gets sandwich in between the twists when you fold the dough over like a book, cut into strips and twist as you place them on your baking sheet. And maybe its because they are that easy.
But its probably mostly because they are so cute and fun to eat.
But its definitely because they have orange juice in the dough, and get drizzled with tantalizing orange glaze that you will be tempted to double just so you can dunk the entire twist in it because you just cant get enough. Do it.
Sweet Orange “Roll” Breadtwists. Waiting to become one of your favorite baked goods for so many addictively delicious reasons.
Tools Used in This Recipe
Sweet Orange Roll BreadTwists
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- 2 tablespoons butter, softened
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- Orange zest from 1 orange
- 1 1/2 cups sifted powdered sugar
- 1 1/2 tablespoon butter
- 2 tablespoons orange juice
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest or more to taste
- Dough: Line a large baking sheet with parchment paper or non-slip mat and set aside.
- Add milk to a small saucepan (or you can microwave) and bring to a simmer. Remove from heat and stir in ¼ cup butter and sugar until melted. Place in the refrigerator to cool.
- Meanwhile, in the bowl of your standard mixer, dissolve yeast in ¼ cup warm water and let sit 5-10 minutes or until foamy. (If it doesn’t foam, start again.)
- Fix mixer with dough hook and generously spray hook with nonstick cooking spray.
- Add milk mixture, orange juice, egg, salt and 3 cups flour to the mixer and mix until combined. With the mixer running on low, gradually mix in more flour (up to 1 ¼ cups depending on humidity, elevation etc.) until dough starts to pull away from the sides of the bowl. Once dough has pulled away from the bowl, knead on medium-low speed (dial 4) for approximately 5 minutes (or by hand for 10) until dough is smooth and barely sticks to your fingers.* Let the dough sit for 10 minutes in the mixing bowl.
- Line a large cutting board with parchment paper or lightly flour and roll the dough out into approximately 10×12 inch rectangle.
- Cinnamon Filling: Spread the butter evenly across the dough. Mix the sugar, cinnamon and orange zest together in a small bowl and sprinkle evenly over the dough then lightly press into the dough.
- Fold the dough in half lengthwise (like a book) and cut the dough into approximate 1-inch wide strips using a pizza cutter (you should end up with about 12 strips).
- Twist the folded strips of dough as you pick them up and place on a prepared baking sheet. Let the twisted strips sit and rise for 15 minutes.
- Bake at 375F degrees for 20 minutes or until barely golden.
- Orange Glaze: Meanwhile, make the Glaze by whisking the Glaze ingredients together in a medium bowl. Add more orange zest for more of a tang and more sugar for sweeter. Glaze will thicken upon standing so if you like a thinner Glaze, thin with milk or orange juice before drizzling.
- Let baked breadtwists cool 5 minutes then drizzle with Glaze. Best served warm.
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