orange-glazed cinnamon rolls

17 02 2010

Dessert for breakfast? Delicious. Here is #5/100 in my year of 100 New Desserts.

Orange-glazed Cinnamon Rolls (serves 10 cupcake-size or 5 muffin-size)

orange glazed cinnamon rolls

Ingredients
honey-orange butter
4 Tbsp unsalted butter, softened to room temperature
2 Tbsp honey
1/2 Tbsp orange zest

syrup
3 Tbsp honey-orange butter
1/2 C white sugar
1.5 oranges, juiced
1 Tbsp orange zest

dough
2 C flour
1/2 tsp salt
3 tsp baking powder
4 Tbsp vegetable oil
1/2 orange, juiced
1/2 Tbsp orange zest
1/2 tsp vanilla extract
1 C buttermilk

pastry filling
1/4 C brown sugar
1/2 tsp cinnamon

Directions
honey-orange butter
Combine ingredients in a small bowl, whisk until well blended, cover & set aside.

honey orange butter

cinnamon rolls
Preheat oven at 375 degrees. Use 1 Tbsp honey-orange butter to grease cupcake or muffin tin.

syrup
In a small saucepan on medium heat, melt butter and add remaining syrup ingredients. Stir until sugar is dissolved. Remove pan from heat, pour/ladle syrup into the tin cups. (Syrup will cover the botton of each cup, and when the dough is added the pasty “bottom” will later become its top.)

filling
Combine brown sugar & cinnamon in a small bowl, set aside.

dough
In mixing bowl, combine the orange zest and dry dough ingredients. Mix well, then blend in the orange juice and vanilla extract, then vegetable oil, and finally buttermilk. Using a dough hook in the bowl or by hand on a lightly floured surface, knead the pastry dough 20-30 seconds.

On a lightly floured surface, roll dough into a rough rectangle about 1/4-in thick. Sprinkle with filling, evenly covering the whole surface. Starting at one wide end of the rectangle, roll up the dough with the filling inside. Using a sharp wet knife, slice through the cylinder at regular intervals and place each peice in a cupcake/muffin tin. (The dough will be on top of the orange syrup).

Bake 20 minutes, then remove from oven and let cool five minutes. Use a butter knife to lightly go around the edge of each pastry to loosen from tin, then flip up to remove. Plate syrup side up. Enjoy!

Note:
In place of buttermilk, you can use regular milk or plain/vanilla yogurt. If you use vanilla yogurt, do not use vanilla extract in the dough. Adapted from recipe for “Upside-Down Orange Biscuits” from The Encyclopedia of Cajun & Creole Cuisine, Chef John D. Folse.

Advertisements

Actions

Information

7 responses

17 02 2010
gardenmama

orange, glaze, honey, cinnamon rolls!!!
oh, yum this sounds soooo good! : )

17 02 2010
The Queen of the Snow Cows

Those look so DELICIOUS! I’m going to have to put this on my to make list.

17 02 2010
Nancy

oh, yum! i just love orange butter–I make it on its own for scones sometimes. and cinnamon rolls are the best.

17 02 2010
perches

Orange butter is so tasty, and I love what it adds to winter meals – oatmeal, waffles, pasta with lemon chicken… And you’re right: it would be very nice with scones & tea, I’ll have to try that soon. Thanks for the suggestion, Nancy!

18 02 2010
the mistress

YUM

18 02 2010
Camille Dumas Davis

Hi! Did you receive my e-mail. If not, check your spam folder. Let me know which ‘Paul’ you would like or I will made you one any color you choose with whatever you want on its belly.
Your friend, Camille
P.S Nice rolls baby!

18 02 2010
Gypsy Forest

Oh yum! I think something like this will have to make it’s way to our breakfast table this weekend 🙂




%d bloggers like this: