Cinnamon Bun In An Orange Half Food

ORANGE ROLLS

Steps:

• In a small saucepan over low heat, melt together the butter and milk. Stir or swirl to melt without overheating. Add the orange juice and set aside.
• In the bowl of a stand mixer (or see notes), add the flour, yeast, sugar, salt and orange zest then give it a good mix around.
• Pour in the warm milk mixture and egg, then give it a quick stir.
• Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking.
• Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size.
• Set aside 1 teaspoon of zest for the topping, then add the rest to the sugar. Press together with your fingers to release the oils until fully incorporated.
• Add the melted butter and stir together.
• Preheat the oven to 180C / 350F / 160C fan forced and grease a 9x13 inch baking tray with butter.
• Roll the dough out on a lightly floured surface to a large rectangle, about 12x14 inches.
• Evenly spread the filling over the dough leaving 1 inch on the longest side uncovered.
• Roll up from the longest side nearest you towards the other, as tightly as you can into a long log, then cut into 12 even pieces with a sharp knife.
• Place the rolls evenly spaced onto the baking tray cut side up. Let them rest and rise for another 30 minutes.
• Bake for 22-24 minutes, turning the tray at the halfway mark, until golden.
• Mix together the icing sugar, set aside zest and half the orange juice. Slowly add more juice until it gets to the desired consistency, then pour it over the rolls

GINGERBREAD COOKIES WITH ORANGE-ALMOND ESSENCE

Steps:

• For the cookies: In a stand mixer fitted with the paddle attachment, beat the butter until it is airy and creamy, about 3 minutes. Add the brown sugar and molasses and beat for 1 minute. Scrape down the sides with a rubber spatula. Beat in the egg. Add the almond extract and orange zest and beat to combine.
• Add the flour, ginger, cinnamon, baking soda and salt and turn the mixer on low. Allow to mix until the mixture comes together, about 1 minute.
• Form the mixture into 2 separate discs about 1-inch thick. Wrap each disc in plastic and store flat in the fridge for about 4 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray.
• Roll out each disc between 2 sheets of parchment paper to about 1/4-inch thick. Cut each into shapes and place on the prepared baking sheets.
• Bake the cookies, rotating the baking sheets and switching their positions halfway through, until the centers are barely set, 9 to 11 minutes. Let cool completely on the baking sheets on a rack.
• For the icing: Combine the powdered sugar and butter in a bowl and stir together with the lemon juice and half the milk. Add more milk as needed to achieve a pipeable consistency. Tint with food colorings as desired. Transfer to piping bags.
• Decorate each cookie as desired. Let set completely, about 30 minutes.

ORANGE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in lg mixer bowl.
• Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
• Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
• Stir in enough of the remaining flour to make a dough easy to handle.
• Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
• Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
• Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
• Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
• Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
• Cut roll into 15 slices about 1" wide.
• Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
• Cover and let rise until double, about 30 minutes.
• Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
• If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
• Recipe is easily doubled.

PHOENIX (ORANGE) CINNAMON BUNS

Steps:

• Cut the top third off the oranges and scoop out all the pulp; reserve the tops for this recipe and reserve the pulp for another use, if desired. Mix together the brown sugar and cinnamon in a small bowl. For each orange, flatten the dough for 2 biscuits and top them with 2 tablespoons of the brown sugar mixture. Roll the biscuits up into a ball and place them into the oranges. (Note: The dough should fill the orange about 2/3 of the way full, leaving room at the top for the bun to expand. Add more or less dough according to the size of your orange.)
• Add 2 tablespoons milk to each orange and put the tops back on. Wrap them individually in 3 layers of foil. Put them into the glowing embers of the campfire to cook for 7 to 10 minutes, turning halfway through the cooking time. Be sure to protect your hands from the fire at all times.