This Easter I had this strong desire to make homemade sweet rolls. I found a great orange rolls recipe and bought some yeast so I would be all set to make them entirely from scratch. And then reality set in. I am a mom to a 3 week old infant. I haven’t been blogging food much lately because I barely have enough time to brush my teeth in the morning, let alone make rolls which have a ton of steps and time involved. What to do? Find a quick and easy recipe for my orange rolls craving of course!
This recipe was slightly adapted and works great with refrigerated biscuit dough and doesn’t call for many ingredients. I was able to get it into the oven with only 10 minutes of prep work! These orange rolls are extremely flavorful and taste fabulous warm right out of the oven or heated up as leftovers the next day. This is a perfect option for anyone who would like to make something special for Easter brunch but be able to spend time with family instead of time in the kitchen on Easter morning.
1 cup sugar
1/2 cup butter or margarine
1/4 cup orange juice
2 tablespoons grated orange peel
2 (16 ounce) cans refrigerated flaky biscuits (I used Pillsbury Grands Flaky Butter Tastin’ Biscuits)
Preheat oven to 350 degrees F. Grease fluted tube or bundt cake pan.
In small saucepan, melt all ingredients except for biscuits over medium low heat. (Sugar should be dissolved and butter completely melted). Pour into bottom of pan.
Cut biscuits in half and layer them in pan, starting from the outside and working your way in. Biscuits will overlap.
This recipe was adapted from allrecipes.com.