Decadent Orange Rolls


  • 1/4 cup Sue Bee® Honey
  • 1/2 cup water
  • 1 1/2 cups light brown sugar
  • 2 tablespoons cinnamon
  • 1/4 lb butter
  • 6 ounces pecans
  • 6 tablespoons butter
  • 1/4 cup blood orange juice
  • 1 tablespoon blood orange zest
  • 3 eggs
  • 1 cup granulated sugar
  • 1 tablespoon blood orange zest
  • 8 cups flour
  • 2 teaspoons salt
  • 3/4 cup shortening
  • 1 1/2 cups milk
  • 2 (1/4 ounce) packets each active dry yeast
  • 4 cups powdered sugar



  • Mix lukewarm water, yeast and Sue Bee® honey, stir to dissolve; set aside.
  • Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
  • In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture.
  • Beat thoroughly.
  • Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
  • Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 tablespoon orange zest; mix thoroughly, then coat with flour and turn onto a floured board.
  • Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands.
  • Ball and return to bowl.
  • Tent again and let rise another half-hour.
  • Turn onto the board again, knead a little more, and divide in half.
  • Flour surfaces and roll out each half, one at a time, to about 12×18 inches.
  • Spread each with half the melted butter.
  • Sprinkle half the brown sugar over the surface followed by pecans.
  • Sprinkle with cinnamon.
  • Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape.
  • With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9×13 pan.
  • Tent and let rise until they fill the pan, about half an hour or somewhat more.
  • Heat oven to 400 F.
  • Bake in center of oven 22 minutes or until desired golden brown on top.


  • While rolls are baking, melt butter over medium-low heat.
  • Add orange juice directly to pan.
  • Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
  • Remove from heat; add orange zest and mix well.
  • Quickly spread on rolls as soon as they are out of the oven.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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