Lemon-Orange Rolls

If you don't have four miniature muffin pans, you can rise and bake these little rolls in batches; just be sure to keep the extra portions of dough in the refrigerator until you're ready to fill the pans again.


Makes 4 dozen miniature rolls

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Rise: 20 Minutes
Bake: 10 Minutes


1 (16-ounce) package hot roll mix
1/4 cup butter, softened and divided
2/3 cup granulated sugar
2 tablespoons grated orange rind
1 tablespoon grated lemon rind
2 cups powdered sugar
1/4 cup orange juice


Prepare hot roll dough according to package directions.

Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a lightly floured surface. Spread with 2 tablespoons butter.

Stir together granulated sugar and grated rinds; sprinkle half of sugar mixture evenly over butter on rectangle. Roll up rectangle, jelly-roll fashion, starting at a long edge. Repeat procedure with remaining half of dough, 2 tablespoons butter, and remaining half of sugar mixture.

Cut each roll into 1/2-inch-thick slices, and place in lightly greased miniature muffin pans.

Cover and let rise in a warm place (85°), free from drafts, 20 minutes.

Bake at 375° for 8 to 10 minutes or until golden. Remove from pans, and place on wire racks.

Stir together powdered sugar and orange juice until smooth; spoon evenly over tops of rolls.

Note: For testing purposes only, we used Pillsbury Hot Roll Mix. Look for it in the cake mix section of your grocery store.

March 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note