This is a quick recipe to bake orange rolls into one giant roll! Why would you change a good thing you might ask? It is pretty cooked like this, very appetizing, and the best reason of all–it tastes better!
An orange roll cooked like this is very tender and has no crunchy dried-out sides. The hot cast iron pan helps it to cook thoroughly without overcooking.
Once you finish baking it, the pan holds heat longer than an aluminum pan which helps to keep the large roll warm.
All you have to do is unroll each roll except the first one. Wrap each one around the previous dough strip. It’s that simple!
I found it is easiest if you unroll all the rolls in the beginning and don’t touch them too much because the heat from your hands can make them harder to work with. But don’t worry! You can’t mess up. If a roll isn’t easy to unroll, just break it open anywhere and keep going.
After cooking, the icing seems to distribute better over one large roll than dividing it between rolls. It looks delicious and no one will know how easy it was to make! Let’s just keep that our little secret.
Although I suggest using store-bought refrigerated rolls, this technique will work just as well with homemade rolls. For best results, use an 8-inch round cast-iron pan or another 8-inch dark pan. I have reduced the cooking temperature to accommodate a dark pan because it will cook faster than a light-colored one.