Fluffy Orange Ring-a-Lings

This gorgeous twisted sweet bread has been my secret weapon for holiday brunches and special weekend breakfasts for years. The orange-scented dough wrapped around a rich nutty filling creates spiral rolls that look impressive but are surprisingly manageable to make.

I first made these Ring-a-Lings for a Christmas morning breakfast tradition, and they've become the most requested treat when family visits. The house fills with the most intoxicating citrus-spiced aroma while they bake.

Ingredients

• 4 to 4½ cups all-purpose flour: Creates the perfect tender but sturdy dough texture
• ⅓ cup sugar: Provides just enough sweetness without overwhelming the orange flavor
• 2 teaspoons salt: Balances the sweetness and enhances the overall flavor
• 2 teaspoons grated orange peel: Gives these rolls their signature bright citrus note
• 2 packages active dry yeast: Ensures a proper rise and light texture
• 1 cup milk: Adds richness and provides moisture for the dough
• ⅓ cup butter (in the dough): Contributes to a tender crumb and rich flavor
• 2 eggs: Provide structure and richness to the dough
• 1 cup powdered sugar: Creates a smooth filling texture that melts into the dough
• ⅓ cup butter (for the filling): Helps create that luscious swirl inside each roll
• 1 cup filberts, pecans or walnuts: Gives these rolls their distinctive nutty crunch
• 3 tablespoons sugar (for the glaze): Adds a sweet finish and glossy appearance
• ¼ cup orange juice: Reinforces the citrus flavor and creates a gorgeous glaze

Step-by-Step Instructions

Prepare the Dough Base:

Begin by measuring your flour carefully by spooning it into measuring cups and leveling off. In a large bowl, combine 2 cups of the flour with sugar, salt, orange peel, and yeast, mixing thoroughly to distribute the yeast evenly.

Create the Wet Mixture:

Heat the milk and butter in a small saucepan until very warm, around 120 to 130°F. This temperature is crucial as it activates the yeast without killing it. Add this warm liquid along with the eggs to your flour mixture and blend at low speed until just moistened.

Develop the Dough:

Beat the mixture at medium speed for a full 3 minutes to develop the gluten and incorporate air. This step is essential for proper texture. Then gradually stir in the remaining flour by hand until you form a stiff dough that pulls away from the sides of the bowl.

First Rise:

Place your dough in a greased bowl, cover loosely with plastic wrap and a towel, and let it rise in a warm place until doubled in size, about 35 to 50 minutes. The ideal temperature is between 80 to 85°F, which you can create near a warm oven or in sunlight.

Prepare the Filling:

While the dough rises, blend powdered sugar and butter until completely smooth. Fold in your choice of finely ground nuts until well incorporated. Set this aside at room temperature so it remains spreadable.

Mix the Glaze:

In a separate bowl, combine sugar and orange juice, stirring until the sugar dissolves. Cover this and set aside for the final baking step.

Shape the Rolls:

After the first rise, gently punch down the dough to remove air bubbles. On a floured surface, roll the dough into a large 22x12-inch rectangle, keeping the thickness uniform. Spread your filling mixture lengthwise over half of the dough, then fold the plain half over the filling.

Create the Twists:

Cut the folded dough crosswise into 1-inch strips. Take each strip and twist it 4 to 5 times to create that beautiful spiral effect. To form each roll, hold the folded end down on your greased cookie sheet to create the center, then coil the twisted strip around this center point, tucking the loose end underneath.

Second Rise:

Cover your shaped rolls and allow them to rise again until doubled in size, approximately 30 to 45 minutes. This second rise creates that light, airy texture that makes these rolls irresistible.

Bake to Perfection:

Bake in a preheated 375°F oven for 9 to 12 minutes until light golden. Then brush the tops with your reserved orange glaze and return to the oven for another 3 to 5 minutes until they reach a deeper golden brown. Remove immediately from the cookie sheets to prevent sticking.

The orange zest is truly the magical ingredient in this recipe. I once forgot to add it and while the rolls were good, they lacked that special something that makes everyone ask for the recipe. My grandmother always said the secret to baking with citrus is to rub the zest with the sugar between your fingers before adding to the dough, which releases the essential oils for maximum flavor.

Make-Ahead Magic

These Ring-a-Lings can be prepared through the shaping stage the night before baking. After shaping the rolls, cover them tightly with plastic wrap and refrigerate. The next morning, remove them from the refrigerator and allow them to come to room temperature and complete their second rise before baking. This typically takes about an hour, making them perfect for holiday mornings when you want to minimize kitchen time.

Nut Variations

Each nut option creates a distinctly different flavor profile. Filberts (hazelnuts) pair beautifully with the orange for a combination reminiscent of European pastries. Pecans offer a buttery, sweet taste that's quintessentially American. Walnuts provide a slightly bitter contrast that balances the sweet filling. For an extra layer of flavor, consider lightly toasting your nuts before grinding them, which intensifies their nutty essence.

Serving Suggestions

These Ring-a-Lings are versatile enough to serve for breakfast, brunch, or afternoon tea. Pair them with a savory egg dish for a balanced breakfast, or serve alongside a fruit salad for a lighter option. For an extra special treat, offer them with honey butter or cream cheese flavored with a touch of orange zest. During the holidays, I serve them with a hot spiced cider that complements the orange flavor beautifully.

Frequently Asked Questions

→ What type of nuts work best for the filling?

Pecans, filberts, and walnuts are great choices for the nutty filling. You can also mix them for added flavor complexity.

→ Can I use a stand mixer instead of mixing by hand?

Yes, a stand mixer with a dough hook attachment works well for combining ingredients and kneading the dough.

→ Can I substitute butter for margarine in this recipe?

Absolutely, butter can be used in place of margarine for a richer flavor in both the dough and the filling.

→ How can I ensure the dough rises properly?

Place the bowl of dough in a warm, draft-free area, such as an oven with the light on, to help it rise effectively.

→ How do I store leftover pastries?

Store them in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat for a few seconds in the microwave before serving.

→ Can I prepare these pastries ahead of time?

Yes, you can prepare the shaped dough and refrigerate overnight. Let them come to room temperature and rise before baking.