9/12/17

Orange Breakfast Rolls - Cinnamon Buns don't hold a candle to these amazing rolls






Although I posted this previously (2015 maybe?) I am posting again because I am craving these like crazy and can't make them right now.  You see, I'm a guest in my oldest daughter's home this week and we don't have the ingredients to make these.  We also won't be heading to the local grocery store until Friday or Saturday, so for the next few days I have to think about these incredible breakfast rolls and not make them!

Funny that I crave these too because 1) I don't eat many breads. 2) I don't eat breakfast. 3) I don't eat wheat flour very often and these use flour.  4) I hate hate hate cinnamon rolls.  I've never had a Cinnabun in my life and I assume I'm going to die 50 years from now never having had one.  And I'm ok with that.  But these orange breakfast rolls?  Oh so yummy.

And after we buy flour, orange juice and a few other ingredients we are sooo making these this weekend.


Orange Breakfast Rolls

Dough: You can use a loaf of store bought dough, thaw and roll out to a rectangle approximately 10X15 or make a simple dough like this one;

1 pk. dry yeast (about 2 1/4 t)
3/4 c warm water
1/3 c sugar
1 t salt
1/3 c oil
3 eggs, beaten
1/4 c evaporated milk
4 - 4 1/2 c flour
Real butter, soft
Orange juice concentrate
White sugar
Dried orange peel


Dissolve yeast in the water in a bowl.  Add the rest of the ingredients and knead either by hand or with the dough hook of your electric mixer.  Use more or less flour so the dough is the right consistency and not too sticky or wet.  Knead about 5 minutes.  Place in a greased bowl, cover and let raise until doubled.  Punch down.  Roll out on parchment paper or a floured surface to form a large rectangle.  Aim for about 16-18 inches across and 12-15 wide.

Spread with real butter.
Drizzle with orange juice concentrate.
Spread liberally with white granulated sugar.
Sprinkle with dried orange peel.

Roll up the long way.  Slice into 1 inch slices and place in a heavily greased baking pan or muffin tin.  I used a 'lasagna' pan which is slightly larger than the traditional 13X9" so I made 16 of them (4 across, 4 down).  You could make it into 12 - 16 depending on your pan and how thick you want them.  Place them into the pan.  Cover and let raise in a warm place until double in size (about 3 hours).  Bake at 350 degrees about 15-20 minutes until center rolls are done.  If you want to make them ahead and freeze; let rise about 1 hour and then cover and place in the deep freeze.  When you want to use them, remove from the freezer, let thaw and then let them raise about 1-2 hours past thawing until they double in size.  Bake as directed.

Let them cool a bit and then cover with a simple powdered sugar glaze.
One idea is this;

1 stick butter
4 c powdered sugar
1-2 t dried orange zest
2 T orange juice concentrate

Mix and spread on warm but cooled rolls.





Put into a greased bowl, cover and let rise

After rising and punching down, roll out to a large rectangle and spread with real butter
Sprinkled with dried orange peel

Drizzle with as much or little orange juice concentrate as you wish
 
Rolled up lengthwise and ready to slice into approximately 16 one inch slices to let raise and bake





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You might be interested in some of these products to make the recipe above;
Wilton Recipe Right 13 x 9 Inch Oblong Pan
Frontier Herb Organic Orange Peel Granules 1.92 oz.
McCormick Gourmet Collection, Orange Peel, 1.5-Ounce Unit
Wilton Parchment Paper

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