Some recipes are so good, they stand the test of time. This one dates all the way back to 1955, when Bertha Jorgensen of Portland, Oregon submitted it to a recipe contest—and won! One bite of these tender, citrus-scented rolls swirled with a sweet almond filling, and you’ll understand why it became a prizewinner.
Soft, buttery dough flavored with orange zest is rolled up with an almond-sugar filling, twisted into delicate swirls, and baked until golden. Finished with a light orange glaze, these rolls are as beautiful as they are delicious. Perfect for breakfast, brunch, or afternoon coffee, this vintage gem is one you’ll want to bake again and again.
Ingredients
For the Dough
-
4 to 4 ½ cups all-purpose flour, divided
-
½ cup sugar, divided
-
2 teaspoons salt
-
2 teaspoons 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 teaspoon cinnamon
-
¼ teaspoon nutmeg
For the Glaze
-
3 tablespoons powdered sugar
-
¼ cup orange juice
How to Make Orange Almond Swirl Rolls
Step 1 – Make the Dough
In a large bowl, combine 2 cups flour, ⅓ cup sugar, salt, orange peel, and yeast.
In a small saucepan, gently warm the milk and butter until the butter is melted (do not boil). Add this mixture to the flour mixture, along with the egg. Beat with an electric mixer for 2–3 minutes.
Stir in the remaining flour by hand until a stiff dough forms.
Step 2 – First Rise
Cover the dough with a clean kitchen towel and let it rise in a warm place for 35–50 minutes, or until doubled in size.
Step 3 – Prepare the Filling
While the dough rises, stir together the powdered sugar, softened butter, ground almonds, cinnamon, and nutmeg until smooth. Set aside.
Step 4 – Shape the Rolls
On a floured surface, roll the dough into a 22×12-inch rectangle. Spread the almond filling evenly over half the dough lengthwise.
Fold the other half of the dough over the filling. Cut crosswise into 20–22 strips. Twist each strip 4–5 times and shape into swirls.
Step 5 – Second Rise
Place the shaped rolls on parchment-lined baking sheets. Cover again and let them rise for 30–45 minutes, until puffy.
Step 6 – Bake
Preheat the oven to 375°F (190°C). Uncover the rolls and bake for 9–12 minutes, or until golden brown.
Step 7 – Glaze
Mix the powdered sugar and orange juice until smooth. Drizzle over the warm rolls before serving.
Serving Suggestions
These orange almond swirls are delightful served warm, with coffee or tea. They make a stunning addition to a holiday brunch table or a sweet afternoon pick-me-up. Since the recipe makes a generous batch, you can also package a few up in a pretty tin or box to share with neighbors and friends.
Why This Recipe Endures
What makes this recipe so special isn’t just its history, but the perfect balance of flavors. The citrus zest keeps the rolls fresh and bright, while the almond filling adds a nutty sweetness. The glaze ties everything together with a pop of orange. It’s no wonder Bertha Jorgensen’s creation has remained a beloved favorite for decades—it’s a true classic worth keeping in your recipe box.