A timeless breakfast favorite with a delicate almond filling and a light orange glaze.
Few morning treats spark joy quite like a sweet roll fresh from the oven. These Ring-a-Ling Sweet Rolls are a delightful twist on the classic—less sticky, less sugary, and more balanced in flavor. Instead of the usual cinnamon overload and heavy icing, they feature a subtle almond filling and a gentle orange juice glaze that brightens each bite.
This recipe has stood the test of time since 1955, when Bertha Jorgensen of Portland, Oregon submitted it to a recipe contest. One taste, and it’s easy to see why it became a prizewinner.
Ingredients
| For the Dough | |
|---|---|
| 4 to 4½ cups all-purpose flour | divided |
| ½ cup sugar | divided |
| 2 tsp salt | |
| 2 tsp grated orange peel | zest of 1–2 oranges |
| 2 packets dry active yeast | |
| 1 cup whole milk | |
| ⅓ cup butter | |
| 1 egg |
| For the Filling | |
|---|---|
| 1 cup powdered sugar | |
| ⅓ cup butter | softened |
| 1 cup ground almonds | |
| ½ tsp cinnamon | |
| ¼ tsp nutmeg |
| For the Glaze | |
|---|---|
| 3 tbsp powdered sugar | |
| ¼ cup orange juice |
Instructions
see continuation on next page
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