Ring-a-ling Sweet Rolls

 

Few morning treats spark joy quite like a sweet roll fresh from the oven. These Ring-a-Ling Sweet Rolls are a delightful twist on the classic—less sticky, less sugary, and more balanced in flavor. Instead of the usual cinnamon overload and heavy icing, they feature a subtle almond filling and a gentle orange juice glaze that brightens each bite.

 

This recipe has stood the test of time since 1955, when Bertha Jorgensen of Portland, Oregon submitted it to a recipe contest. One taste, and it’s easy to see why it became a prizewinner.

 

🧾 Ingredients

For the Dough

4 to 4½ cups all-purpose flour divided

½ cup sugar divided

2 tsp salt

2 tsp grated orange peel zest of 1–2 oranges

2 packets dry active yeast

1 cup whole milk

⅓ cup butter

1 egg

 

For the Filling

1 cup powdered sugar

⅓ cup butter softened

1 cup ground almonds

½ tsp cinnamon

¼ tsp nutmeg

 

For the Glaze

3 tbsp powdered sugar

¼ cup orange juice

 

👩‍🍳 Instructions

Make the Dough

In a large bowl, mix 2 cups flour, ⅓ cup sugar, salt, orange peel, and yeast.

In a saucepan, gently warm milk and butter (do not boil). Add to flour mixture along with the egg.

Beat with an electric mixer for 2–3 minutes. Stir in remaining flour by hand until a stiff dough forms.

First Rise

Cover dough and let rise in a warm place for 35–50 minutes, until doubled in size.

Prepare the Filling

While dough rises, mix powdered sugar, softened butter, ground almonds, cinnamon, and nutmeg in a bowl. Set aside.

Shape the Rolls

Roll dough into a 22″x12″ rectangle. Spread filling over half the dough lengthwise.

Fold the dough over the filling. Cut crosswise into 20–22 strips.

Twist each strip 4–5 times and shape into swirls.

Second Rise

Place shaped rolls on lined baking sheets. Cover and let rise for 30–45 minutes.

Bake

Preheat oven to 375°F (190°C). Uncover rolls and bake for 9–12 minutes.

Glaze & Finish

Mix glaze ingredients. Brush rolls with glaze and return to oven for 3–5 minutes until lightly golden.