Orange Macadamia Rolls Recipe

An Orange Macadamia Roll sits on a white plate with a rack of other rolls behind it and a saucer to a coffee cup to the right.

5 from 1 vote

This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made.

Prep Time45

Cook Time20

Rising times2 40

Total Time3 45

Course: Sweet Rolls

Cuisine: American

Keyword: Orange Macadamia Rolls,, Orange Rolls,, sweet rolls

Servings: rolls

Calories: 435kcal

Author: Helen S. Fletcher

Equipment

2 6 well jumbo muffins tins

Ingredients

Macadamia Orange Roll Dough

½ cup sour cream (114 grams)
2 large eggs
6 tablespoons unsalted butter, melted (90 grams)
¼ cup granulated sugar (50 grams)
¼ cup milk, warm - whole or 2%
½ teaspoon salt
2 ½ teaspoons instant yeast
2 ½ cups bread flour (350 grams)

Macadamia Orange Filling

1 cup macadamia nuts (120 grams)
½ cup granulated sugar (100 grams)
1 teaspoon cocoa, Dutch or natural
2 tablespoons orange zest (about 2 navel oranges)

Assembly

2 tablespoons butter, melted (30 grams)

Coffee Glaze

½ cup cup macadamia nuts, chopped (60 grams)
1 teaspoon water
1 teaspoon instant coffee
1 teaspoon corn syrup, optional
2 tablespoons milk
1 ½ cups powdered sugar (200 grams)

Instructions

Macadamia Orange Rolls

Whisk together everything but the flour in the bowl of a mixer.
Fit the mixer with a dough hook if available. Add all the flour at once and beat on low until it comes together. Beat for 4 minutes to develop the gluten.
Spray a storage container at least three times as big as the dough with a non-stick baking spray and transfer the dough to the container. Cover the top of the dough with plastic wrap, put a lid on the container or cover with a towel. Mark the time on it. Let rise until doubled.
If the room is cool, a proofer may be made by turning the light on in the oven. Place the dough in the oven. Monitor the temperature of the oven after about an hour. It shouldn't get above 78F. If it gets too warm, prop the door open with a wooden spoon.
The dough may be used immediately or refrigerated up to 3 days.

Orange Macadamia Filling

Preheat the oven to 350°F. Place the macadamia nuts on a tray in a single layer and toast for about 8 to 12 minutes or until medium brown. Cool completely.
Zest the oranges and set aside.
Place the sugar and cocoa in a processor. Pulse several times to mix.
Add the nuts and pulse to coarsely chop.
Add the orange rind and pulse very briefly to mix in. Do not let the nuts get too small.

Assembly

Roll the dough into a 14" x 13" rectangle.
Brush with the melted butter.
Spread the orange macadamia mixture evenly over the dough leaving ½" without filling at the end of the 14" side.
Starting from the 14" side, roll the dough tightly as if a jelly roll. Wet the end of the dough without any filling and pinch the seam together.
Place in the freezer to chill for about 30 minutes until cold throughout but not frozen. This will make it much easier to cut.
In the meantime, line 8 wells (from the 2 jumbo muffin pans) with paper liners. Lightly spray the liners with a non-stick baking release. Set aside.
Remove the roll from the freezer and mark every 1 ¾". There should be 8 rolls. Cut into 8 slices.
Lay one slice down so the filling is facing you. Cut it in 4 pieces.
Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Cut each piece in two again. See steps 17 and 18 in the step by step instructions if this is not clear.
Randomly fill each of the paper liners with one of the cut rolls. Press the dough lightly into the cup. Repeat with the other 7 rolls.
Cover with a tea towel and let them rise for about 2 to 2 ½ hours or until they just come to the top of the cups. The oven proofer described above can be used here also.
Preheat the oven to 350°F. Bake for 20 to 23 minutes until browned and a tester comes out clean.
Cool completely, remove the papers and glaze. The rolls can be frozen at this point by individually wrapping them in foil and freezing for a couple of months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil. Cool, glaze and top with the chopped macadamia nuts.

Glazing

Toast the nuts as above. Cool completely and coarsely chop. See the post Chopping Nuts - An Easier Way.
Mix the water and coffee together. Add the corn syrup and milk and stir all together.
Add to the powder sugar. Stir to make a smooth, lump free glaze. Do not be too vigorous with the stirring or there will be a lot of air bubbles.
Spoon over one roll. If it is too thin and the glaze runs off too much, add a bit of powdered sugar to tighten it. If too thick, add a few drops of water to loosen it. Spoon glaze over one roll at a time and immediately sprinkle with the chopped nuts. Let the glaze set up.
All yeast doughs are best served the same day. However, they may be kept under a cake dome for a day or so.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling.

Navel oranges yield the most zest and using a microplaner rather than a box grater yields a dryer zest.

The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor so either Dutch or natural can be used.

Almonds can be subbed for the macadamias if needed. Be sure to toast them first.

The unassembled dough can be held in the fridge for up to 3 days.

The baked rolls, without the glaze and wrapped individually in foil, can be frozen for several months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil. Cool, glaze and top with the chopped macadamia nuts.

Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.

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