CINNAMON-ORANGE ROLLS
Steps:
- For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
- Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
- Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
- Spray a 9-by-13-inch baking dish with cooking spray.
- For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
- For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.
CRANBERRY-ORANGE CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 19
Steps:
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.
ORANGE CINNAMON BISCUITS
Make and share this Orange Cinnamon Biscuits recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breads
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, baking powder and salt; cut in shortening.
- Add 1-2 teaspoons orange zest to milk, stir.
- Stir milk mixture into flour mixture with fork just until dough leaves sides of bowl, dough might be slightly sticky.
- Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
- Brush top with butter (I prefer to use soft butter and spread it).
- Combine 1 teaspoons orange zest and sugar, stir to distribute the zest, mix in cinnamon; sprinkle evenly over dough.
- Roll up, starting on long side.
- Cut into 1/2 inch thick rounds.
- Place rounds, with sides just touching, in greased 9" round pan.
- Bake at 425°F for 18-20 minutes or until golden brown.
- Remove from oven, cool for about 10 minutes and drizzle with glaze, serve warm.
ORANGE CINNAMON ROLLS
Posted in response to a request for Orange Cinnamon Rolls, similar to the Pillsbury refrigerated rolls. Recipe is from Betty Crocker's "Breads" cookbook, published in 1974. The first time I try a recipe, I like to write the date beside it. I see that I first made these on May 30, 1977 and my comment was: "VG" ("very good")... (Cooking time includes 2 hrs for letting the dough rise.)
Provided by Impera_Magna
Categories Yeast Breads
Time 2h55m
Yield 15 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 173.8, Fat 2.9, SaturatedFat 1.6, Cholesterol 18.5, Sodium 181.4, Carbohydrate 33.5, Fiber 0.9, Sugar 13.7, Protein 3.3
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.
ZESTY ORANGE CINNAMON ROLLS
Steps:
- Stir the yeast into the warm water in a large mixing bowl and let stand a few minutes to dissolve. Add the potato water, mashed potato, 1/2 cup sugar, salt, butter and egg and beat well. Add 2 cups of the flour and beat until smooth. Add enough of the remaining flour to make a manageable dough, then turn out onto a lightly floured surface and knead for 1 minute or 2. Cover with plastic wrap to prevent drying out. Let rest 10 minutes. Resume kneading for about 8 to 10 minutes until the dough is smooth and elastic. Sprinkle on a little more flour as necessary to keep dough from being too sticky. Place in a large greased bowl, cover and let rest until double in bulk.
- Punch dough down. On a floured surface, roll dough into a 14-by-8-inch rectangle. Spread dough with 1/2 cup softened butter. Mix 2/3 cup sugar with 1 tablespoon ground cinnamon in a small bowl. Sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange, cut sides up, in a greased 9-by-13-inch pan. Cover pan loosely with plastic wrap and let rise until doubled in bulk approximately 30 to 40 minutes. Bake at 350 degrees for 30 to 40 minutes or until done. Remove from oven and cool on wire racks. Drizzle with both icings 1 at a time.
- Combine all ingredients to icing of drizzling consistency.
- Combine all ingredients to make icing of drizzling consistency.
CINNAMON ORANGES
Steps:
- Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
- Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.
ORANGE CINNAMON ROLLS
"I've been making this recipe from my grandmother for years-it's a favorite on Sunday mornings! The orange zest, juice and nuts give the rolls great flavor." Donna Taylor - Southbridge, Massachusetts
Provided by Taste of Home
Time 40m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough into a 14-in. square. Spread butter over dough. In a small bowl, combine the pecans, sugar, brown sugar, orange zest and cinnamon. Sprinkle over dough., Roll up jelly-roll style; pinch seams to seal. Cut into 1/2-in. slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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- Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to touch (about 110°F). Stir in the 2 Tablespoons of orange juice, 1 Tablespoon orange zest, and the egg. Combine the butter mixture and the flour mixture and stir until it forms a soft dough. Poke it with your finger—it should bounce back. If not, stir in more flour 1 Tablespoon at a time.
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