RING-A-LING SWEET ROLLS

A staple of American baking history, Ring-A-Ling Sweet Rolls were created by Bertha Jorgensen of Portland, Oregon, taking home the grand prize at the 7th Pillsbury Bake-Off in 1955.

Unlike standard cinnamon rolls that rely heavily on brown sugar and cinnamon, Ring-A-Lings showcase a vibrant citrus aroma paired with a rich, nutty filling. Brightened with fresh orange zest right in the dough and brushed with a tangy orange juice glaze near the end of baking, these twisted spiral buns bring vintage charm to any breakfast or weekend brunch table.

What Makes Ring-A-Lings So Unique?

• Orange-Infused Dough: Freshly grated orange peel is kneaded directly into the soft yeast dough, providing a citrus fragrance throughout.

• Twisted Snail Shape: Instead of rolling the dough into a plain log, the filled dough is folded, cut into strips, twisted multiple times, and coiled into pinwheels or “rings”.

• Double-Bake Glaze: The rolls are baked until lightly set, brushed with a fresh orange juice and sugar syrup, and then returned to the oven to caramelize into a glossy finish.

Ingredients

For the Orange Yeast Dough:

• 4 to 4.5 cups All-Purpose Flour

• 1/3 cup Granulated Sugar

• 2 tsp Salt

• 2 tsp Freshly Grated Orange Zest

• 2 packets (1/4 oz each) Active Dry Yeast

• 1 cup Whole Milk

• 1/3 cup Unsalted Butter

• 2 Large Eggs (room temperature)

For the Nut Filling:

• 1 cup Powdered Sugar

• 1/3 cup Unsalted Butter (softened)

• 1 cup Ground Hazelnuts/Filberts, Pecans, or Walnuts

For the Orange Glaze:

• 3 tbsp Granulated Sugar

• 1/4 cup Freshly Squeezed Orange Juice

How to Make Ring-A-Ling Sweet Rolls: