Author Topic: Orange Rolls  (Read 6701 times)

Offline Darren

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Orange Rolls
« on: April 29, 2013, 08:56:04 am »
This just might be my current (as of 4/29/13) favorite dessert from a Dutch Oven.


Dough - use the dough from the Cinnamon Rolls found here:

  • 14 tablespoons butter, softened
  • 1 cup white sugar
  • 3 tablespoons grated orange zest

  • 3 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • 2 1/2 cups confectioner's sugar


Prepare the dough according to the Cinnamon Roll recipe above.

Mix the filling ingredients together in a bowl. Cut the dough into halves. Roll one half of the dough into a rectangle roughly 12 inches by 24 inches. Spread half of the filling over the dough, leaving about half an inch free at the bottom of the dough. Roll the dough from the top. When the dough is a nice log, seal the end by pinching slightly.

Cut the dough into 1 inch rolls and place in a 12" dutch oven.

Repeat with the second half of the dough and filling.

Once the rolls are all made, let rise for about 1 hour, or until doubled in size. (As with the cinnamon rolls, you can accelerate the rising by placing a couple of coals on the oven lids)

Bake with 6-8 briquettes bottom heat and 16-18 briquettes top heat for 20-25 minutes until they are golden brown and firm, rotating every 5-10 minutes to avoid hot spots.

Remove the oven lid and let them cool while you make the:


Beat the cream cheese, butter, orange peel, and orange juice until creamy. Slowly mix in the confectioner's sugar (to avoid mess) and then beat until blended and smooth.

Spread the frosting liberally over the rolls, and die from happiness. Not quite literally.
There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.