Shortcut Orange Rolls

These Shortcut Orange Rolls are an effortless way to enjoy a soft, citrus-filled treat fresh from your oven with no long rise times or complicated dough required.

Megan Weimer

Recipe - Heinen's of Rocky River

Prep Time10 Minutes

Cook Time25 Minutes

Ingredients

4 oz. Heinen’s Brick Cream Cheese

1/4 cup Heinen’s Brown Sugar

1/2 tsp. orange zest

1 can Pillsbury Refrigerated French Bread Dough

2 Tbsp, Heinen’s Granulated Sugar

1/2 cup Heinen’s Powdered Sugar

1 Tbsp. orange juice

Directions

Preheat the oven to 375ºF and lightly coat a 9-inch cake pan or pie dish with cooking spray.
In a medium bowl, beat the cream cheese, brown sugar, and orange zest with an electric mixer until the mixture is completely smooth.
Open the French bread dough and gently unroll it at the seam. Roll it into a 12-inch long rectangle.
Spread the cream cheese mixture over the dough, leaving a 1/4-inch border around the edges. Sprinkle the granulated sugar evenly over the filling.
Starting on one of the long sides, roll the dough into a tight log. Pinch the seam closed to keep the filling inside.
Using floss or a serrated knife, slice the log into 12 rolls. Slice gently so the dough keeps its shape. Arrange the pieces in the prepared pan.
Bake for 25-30 minutes, or until the rolls are golden brown. Remove from the oven and let them cool slightly.
Whisk together the powdered sugar and orange juice in a small bowl until smooth.
Drizzle the glaze over the warm rolls before serving.

10 minutes

Prep Time

25 minutes

Cook Time

Servings

Directions

Preheat the oven to 375ºF and lightly coat a 9-inch cake pan or pie dish with cooking spray.
In a medium bowl, beat the cream cheese, brown sugar, and orange zest with an electric mixer until the mixture is completely smooth.
Open the French bread dough and gently unroll it at the seam. Roll it into a 12-inch long rectangle.
Spread the cream cheese mixture over the dough, leaving a 1/4-inch border around the edges. Sprinkle the granulated sugar evenly over the filling.
Starting on one of the long sides, roll the dough into a tight log. Pinch the seam closed to keep the filling inside.
Using floss or a serrated knife, slice the log into 12 rolls. Slice gently so the dough keeps its shape. Arrange the pieces in the prepared pan.
Bake for 25-30 minutes, or until the rolls are golden brown. Remove from the oven and let them cool slightly.
Whisk together the powdered sugar and orange juice in a small bowl until smooth.
Drizzle the glaze over the warm rolls before serving.