This orange sweet rolls recipe is so dependable—I make it a lot during the holidays because it’s quick and delicious. And there are never any leftovers! —Angela Sheridan, Opdyke, Illinois,
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup orange marmalade
- 2 tablespoons orange juice
- 1/2 cup chopped pecans
- 3-1/2 cups biscuit/baking mix
- 2 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1 cup warm water
- 2 tablespoons butter, melted
- 1/2 cup confectioners’ sugar
- 1/4 cup orange marmalade, warmed
image/svg+xml Text Ingredients View Recipe,
In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside.
In a large bowl, combine baking mix, sugar and yeast. Stir in warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11×8-in. rectangle. Spread cream cheese mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13×9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners’ sugar and marmalade; drizzle over warm rolls.
1 roll: 311 calories, 15g fat (6g saturated fat), 24mg cholesterol, 445mg sodium, 42g carbohydrate (17g sugars, 2g fiber), 5g protein.