Sweet orange rolls


  • 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


40 minutes

  • 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.

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