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Ring-a-ling Sweet Rolls

There are few foods that bring as much enjoyment as a perfectly-made sweet roll. This breakfast treat is enjoyed by just about everyone and brings some fun to the table in the morning hours. Unlike some of the traditional cinnamon-heavy sweet rolls that are dripping in icing, these ring-a-ling sweet rolls have a subtle almond filling and are covered in an ever-so-slightly sweet orange juice glaze.

They aren’t too heavy or too sticky and that’s why they suit a lot of different tastes. In fact, this recipe has been pleasing people for generations as it was first introduced in 1955 after it was submitted for a recipe contest by Bertha Jorgensen of Portland, Oregon. After making them myself I can certainly see why this recipe won prizes!

Ring-a-ling Sweet Rolls

To begin making the dough for these rolls you’ll need to combine the dry ingredients and then melt the butter in some milk until it’s warmed, but not too hot. Combine this with the rest of the dough ingredients, including some freshly-grated orange zest.

Then you’ll need to let this rise for 30-50 minutes. I let mine go 60 minutes and it rose beautifully. While it’s rising you can work on the filling, which is a yummy blend of ground almonds, cinnamon, nutmeg, powdered sugar, and butter.

Ring-a-ling Sweet Rolls

When the dough had doubled in size I rolled it out on my handy dandy baking mat. This thing is a lifesaver and came in useful in 3 ways during baking. It keep the work top clean, it proved a non-stick surface, and I was able to use the measurements to roll out the dough to 12″x22″.

The next step is to spoon the filling over one half of the dough vertically and then fold the other half over the filled side. I used flexible mat to do this and I can’t recommend it enough. After that use a bench scraper to cut the dough into 20 or so strips.

Ring-a-ling Sweet Rolls

For the next step you’ll need to carefully twist each strip of dough 4 or 5 times, then gently roll that into a flat spiral. Some of the filling does fall out when you do this, but I just took the fallen pieces and placed them into the center of each sweet roll.

After they rise again bake them for 9 minutes and while they’re in the oven you can make the glaze- which is just orange juice with a small amount of powdered sugar mixed in. Then brush the rolls with the glaze and bake for a few more minutes.

Ring-a-ling Sweet Rolls

Once these are out of the oven you’re left with lovely rolls that aren’t cloyingly sweet. They are great with tea or coffee, but they also make the ideal midnight snack, too.

I can honestly say these are the best sweet rolls I’ve ever made!

Ring-a-ling Sweet Rolls

Makes 20-22 rolls

2h prep time

19m cook time

227 calories

4.2
Rated 4.2 out of 5
Rated by 5 reviewers

Allergens: Eggs, Gluten, Citrus, Milk

For the dough:
  • 4 to 4 1/2 cups all-purpose flour, divided
  • 1/2 cup sugar, divided
  • 2 teaspoons salt
  • 2 teaspoons grated orange peel (zest of 1-2 oranges)
  • 2 packets dry active yeast
  • 1 cup whole milk
  • 1/3 cup butter
  • 1 egg
For the filling:
  • 1 cup powdered sugar
  • 1/3 cup butter, softened
  • 1 cup almonds, ground
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • For the glaze:
  • 3 tablespoons powdered sugar
  • 1/4 cup orange juice
Preparation
  1. In a large bowl combine 2 cups of flour, 1/3 cup sugar, salt, orange peel, and yeast. Set aside.
  2. In a saucepan combine milk and butter and cook over low heat until warm (not hot). Add to flour mixture along with egg and use an electric mixer to mix for 2-3 minutes. Stir in remaining flour by hand until stiff dough forms.
  3. Cover and set dough in a warm place to rise for 35-50 minutes. When risen dough should be double in size. While dough is rising combine filling ingredients and set aside.
  4. Roll dough to a 22”x12” rectangle. Spread filling over half the dough going lengthwise. Fold dough over so that filling is covered. Cut into 20-22 strips crosswise to end with with many short strips of dough. Twist each dough strip 4 or 5 times and then form into swirl shape.
  5. Place on lined cookie sheets and allow to rise again (covered) for 30-45 minutes. Preheat oven to 375˚F. Remove covering from rolls and bake for 9-12 minutes. While rolls are baking combine glaze ingredients. Brush with glaze and then return to oven to brown fo 3-5 more minutes.

Recipe adapted from Pillsbury.

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