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Pull-Apart Orange Rolls

  • Yield: Makes 20
Pull-Apart Orange Rolls

Source: Martha Stewart Kids, Winter/Spring


  • 2 envelopes active yeast (2 scant tablespoons)
  • 1/4 cup warm water mixed with a pinch of sugar
  • 1 cup scalded milk, cooled slightly
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • Finely grated zest of 2 oranges
  • 1/4 cup vegetable shortening
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 1/2 cups confectioners' sugar
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons freshly squeezed orange juice
  • Vegetable oil cooking spray, for bowl and tins


  1. In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.

  2. Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.

  3. Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.

  4. Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.

  5. Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.

Reviews (3)

  • Neilla 28 Jan, 2011

    I made these with lemons instead, so delicious, I used 3 lemons to have enough rind - scrumptious

  • Cranberry07 11 Sep, 2008

    Yummy! I just made these this morning and they were delicious! I like the icing to be thick, but not as thick, so I added some additional fresh squeezed OJ...
    These come highly recommended! I think they are going to be wonderful as a snack as well later in the day...

  • dberland 5 Jan, 2008

    This recipe calls for 2 tablespoons of orange juice and 2 cups of confectioners sugar for the icing. 2 tablespoons of orange juice isn't enough. I added between 1/4 to 1/2 of a cup of orange juice to the icing to get it the consistency that it needed. Otherwise, this is a great recipe.

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