Twisted Sweet Rolls

 

twistroll1

These are so deliciously easy and fast to make that they can be downright dangerous. Just fair warning to you all. :)

Twisted Sweet Rolls

For Dough:

  • 2 packages active dry yeast, proofed in 1/4 cup of warm water
  • 1/2 cup butter melted
  • 3/4 cup warm milk (I use whole milk, you can substitute 2% if wanted)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup Vanilla sugar or plain granulated
  • 2 teaspoons of fine sea salt
  • 2 teaspoons finely grated orange zest
  • 2 large eggs
  • 4-1/2 cups of unbleached all purpose flour

For Filling:

  • 1/2 cup softened unsalted butter
  • 1/2 teaspoon salt
  •  1-1/2 cups confectioner’s sugar
  • 1 cup toasted almonds, finely chopped
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground cardamom

For Glaze:

  • 1/4 cup orange juice
  • 1/4 cup confectioner’s sugartwist roll

twisted roll sheet

In a large bowl, mix the melted butter, milk and vanilla extract together and add the sugar, salt and orange zest, mix to combine. Beat the eggs and add them along with the proofed yeast to the mixture in the bowl. Add the flour by 1/2 cupsful until a stiff dough forms. You may need a bit more or less of flour depending on your environment and the moisture content of your flour.  Beat it well with the dough hook or by hand. Cover and let rise 30 minutes.

Prepare the filling by creaming the butter and then mixing the ingredients together in a separate bowl.

Roll the dough out to a 24″ by 12″ rectangle on a lightly floured surface. Spread the filling evenly along half of the long side of the rectangle. Fold the dough over the filling and cut the resulting 24″ x 6″ rectangle into 1″ strips with a pizza cutter or sharp knife.  Twist each strip several times and then wrap it around itself into a spiral, tuck the ends under. Place onto a parchment lined baking sheet, leaving room  between to rise.  Rise until light and doubled, about an hour.  Preheat the oven to 375F and bake for 15-17 minutes, until golden brown. Make the glaze, brush the tops and return to the oven for 3-5 minutes. Cool on a rack or serve warm. Be careful of hot caramel-nut filling. Enjoy!

 

twistroll1

xo

Gabi

 

 

 

 

 

 

About Gabi

I am a writer, artist, gardener, obsessed cook/baker and recipe lover. I spend my time finding new ways to enjoy my life and try to encourage everyone around me to do the same. I like creating a cozy, warm, comforting and inviting atmosphere and hope to share some of that here. Hopefully, I get to learn from others who share my interests too.
This entry was posted in Breads, Breakfast, Desserts, Recipes, tea treats and tagged , . Bookmark the permalink.

8 Responses to Twisted Sweet Rolls

  1. Gabi says:

    Thanks Sally! Hope things are all wonderful on your side of the pond! xoxoxo

  2. casalba says:

    Those look absolutely beautiful, Gabi. Great job! xxx

  3. Gabi says:

    Thanks so much Lynn- now that we are home I am looking forward to your blog and seeing all of your beautiful quilts there! It was so lovely to meet you- wish we’d done it sooner. xoxo Gabi

  4. Lynn Wilder says:

    Wow, these look delicious. I have your blog bookmarked in My Favorites! Take care, Lynn

  5. Gabi says:

    Aw thanks Kelly! :)

  6. kellypea says:

    I would have a difficult time not eating far too many of these cute little things.

  7. Gabi says:

    Thanks Barbara! :)

  8. Such a fun sweet roll. It’s so pretty.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>