Orange Sweet Rolls

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I have made all of her rolls and these are my favorite year-round sweet roll. Maybe I'm partial to the orange because i live in Florida and these are just a natural here. I use fresh squeezed oj in the glaze. In the Fall I live the traditional cinnamon rolls the the maple glaze. Oh so good!
The only other change for me is I only use a 1/2 stick of butter.
I would give this a 10, if I could.

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Okay, all is well and wonderful with this lovely roll. But here is a much easier way to make the dough. First of all, I use Instant Yeast. Makes your life a whole lot easier. First, measure the milk in a measuring to 1 c. and add the oil to make l 1/4 c. total. Warm in the microwave til warm (not too hot and not too cold - just a nice warm. When warm add the yeast, stir and pour all into a stand mixer. Mix the remainder of the ingredients in a bowl and whisk well. With the mixer on low and with a paddle attachment slowly pour the dry ingredients in. After it mixes a bit changed to the hook attachment and mix until it pulls away from the sides. If it is too sticky you may need to add another tablespoon to the mixture. Remove to floured board, knead a couple of times and form into a ball and put into a bowl and cover with plastic wrap and let double in a warm place - about an hour. When doubled continue. Everything else is the same. This is a cinch and comes out beautifully.

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There is something wrong with the flour/liquid ratio. It was more of a batter than dough. I finally dumped the whole thing into a pan and baked it as a coffee cake.

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I made this recipe yesterday turned out really good.I am trying them again today using cinnamon sugar and nuts I hope they are as good this way too.

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I made this just awhile ago. It was all in a mess. . . too bad as my excitement turned into disappointment. Can you clarify the low heating of milk, oil and sugar and adding the yeast and flour or to summarize the dough direction. . . seems like there's an errror on that part or it's not so clear.

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I made these twice and I used a thermometer both times. My rolls did not rise and they were hard as rock within 5 minutes out of the oven. I give up on this one.

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I just tried this recipe and I am disappointed. I followed the recipe exactly. My dough was very soft and unmanageable. It created an overflow of filling off the dough as I rolled it. A pan size was never specified, so I used a 9 x 14. It was a mess to cut into slices and there was no resemblance of rolls as they baked together - looking like bread. The icing was too much and thin. Goodness, I think the flour or other ingredients needs to be adjusted for sure. I don't know how it turn out for others who gave it a better rating. However, my kitchen melled good.

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Wonderful! Halved the recipe and turned out gorgeous and gooey.

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Usually we really love Ree's recipes, but this one-not at all.
Although this dough is extremely easy to make, we find it lacking in a good sweet roll flavor whether we use it for cinnamon rolls or in this case, orange rolls.
The filling is way too sweet and combined with the icing they are too wet-drowning in the filling and topping.
If you decide to make these slice them at least 3/4-1" thick and cut back on using ALL the icing.

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to make this much easier, and surely less messy, combine the marmalade, brown sugar, pinch salt with SOFTENED butter (room temp, let sit over night to get room temp together in bowl and spread entire mixture over dough....this is MUCH less gooey/messy and doesnt change the recipe at all... but clean up is easier without all that butter/sugar all over the place. Delicious! Also, SO glad Ree cut the recipe almost in 1/2 from her regular Sweet Rolls (which are to die for!!!, they have 8 cups flour... made WAY too many!! : *also, I sliced mine in larger slices (3/4 inch and let rise. Worth the trouble for sure, will make lots of friends with these!