Ring-a-ling Sweet Rolls
A classic breakfast delight featuring a delicate almond filling paired with a light and refreshing orange glaze.
Few morning pastries bring as much joy as warm, freshly baked sweet rolls. These Ring-a-Ling Sweet Rolls offer a unique take on the traditional favorite—less sticky, less sugary, and perfectly balanced. Instead of the typical heavy cinnamon and thick icing, they showcase a subtle almond filling and a bright orange juice glaze that adds a lovely citrus note to each bite.
This cherished recipe dates back to 1955 when Bertha Jorgensen of Portland, Oregon submitted it to a contest. It quickly became a winner for good reason.
Ingredients
For the Dough
- 4 to 4½ cups all-purpose flour (divided)
- ½ cup sugar (divided)
- 2 teaspoons salt
- 2 teaspoons grated orange zest (from 1–2 oranges)
- 2 packets active dry yeast
- 1 cup whole milk
- ⅓ cup butter
- 1 egg
For the Filling
- 1 cup powdered sugar
- ⅓ cup softened butter
- 1 cup ground almonds
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Glaze
- 3 tablespoons powdered sugar
- ¼ cup orange juice
Instructions
Prepare the Dough
In a large bowl, combine 2 cups of flour, ⅓ cup sugar, salt, orange zest, and yeast.
Warm the milk and butter gently in a saucepan (avoid boiling), then add to the flour mixture along with the egg.
Beat with an electric mixer for 2–3 minutes. Gradually stir in the remaining flour by hand until the dough becomes stiff.
First Rise
Cover the dough and place it in a warm spot to rise for 35–50 minutes, or until it has doubled in size.
Make the Filling
While the dough rises, mix together the powdered sugar, softened butter, ground almonds, cinnamon, and nutmeg in a bowl. Set aside.
Shape the Rolls
Roll the dough out into a 22” by 12” rectangle. Spread the filling evenly over half of the dough lengthwise.
Fold the dough over the filling and cut crosswise into 20–22 strips.
Twist each strip 4–5 times, then coil into swirls.
Second Rise
Arrange the shaped rolls on baking sheets lined with parchment paper. Cover and let rise for 30–45 minutes.
Bake
Preheat the oven to 375°F (190°C). Uncover the rolls and bake for 9–12 minutes.
Glaze and Finish
Whisk together the powdered sugar and orange juice to make the glaze. Brush it over the rolls and return to the oven for an additional 3–5 minutes until lightly golden.
