ORANGE DANISH CRESCENT ROLLS
They'll see glazed Danish with orange marmalade and assume you made a bakery run. But nope-you made these with refrigerated crescent dinner rolls!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Unroll and separate dough into 8 triangles.
- In a small bowl, heat cream cheese in microwave for 30 seconds to soften slightly. Stir in marmalade.
- Put a tablespoon of cream cheese mixture on each dough triangle. Spread evenly over the surface of the dough. Roll into a crescent shape and place on a baking sheet.
- Bake for 11-13 minutes or until lightly golden brown. Remove from baking sheet and allow to cool.
- Stir together powdered sugar and milk. Drizzle over cooled rolls and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY CRESCENT DANISH ROLLS
Provided by Pillsbury.com
Time 45m
Yield 8 rolls
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
- Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
- Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
- On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
- Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
- Bake-Off® Contest 26, 1975
- Barbara Gibson
- Ft. Wayne, Indiana
ORANGE SWEET ROLLS
Provided by Ree Drummond : Food Network
Time 2h10m
Yield 48 rolls
Number Of Ingredients 17
Steps:
- For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
- For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
- Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
- Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
- Bake for 15 to 17 minutes.
- While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
- Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.
ORANGE CRESCENTS
The bold orange flavor of these sweet rolls satisfies at breakfast, dessert or snack time. My family and friends love them and often request that I make a batch. We consider them a real treat!
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add 1/4 cup sugar, salt, eggs, sour cream, 6 tablespoons butter and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Brush with remaining butter. Combine orange zest and remaining sugar; sprinkle over butter. , Cut each circle into 12 wedges. Roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise in a warm place for 45 minutes or until doubled. , Bake at 350° for 20-30 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients in a small saucepan. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Cool. Store in the refrigerator.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 167mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE DANISH
This is my version of Orange Danish. These are as easy to make as Cinnamon Rolls. They may sound more difficult, but really are not. I always use store bought vanilla frosting mixed WITH HOMEMADE for these because it makes the texture better (creamier) IMHO. The yield is approximate and depends on how thin you roll and how thick you cut. Sorry I don't have a more accurate yield.
Provided by SwoR8193
Categories Yeast Breads
Time 2h
Yield 2 pans
Number Of Ingredients 24
Steps:
- Mix yeast and warm water together to proof yeast.
- Cream shortening and margarine with sugar.
- Add yeast and water mixture.
- Add three cups flour and mix.
- Continue adding flour until soft dough forms.
- Turn out on a lightly floured surface and knead until dough becomes smooth and elastic.
- Place in an oiled bowl, cover with plastic wrap and let rise until double (about an hour).
- Punch down.
- Roll out into a rectangle on a lightly floured surface.
- Mix all of the filling ingredients cutting the butter or margarine in until it is well blended.
- Spread evenly over the dough and roll, jelly roll style from the long side.
- Cut into 1 inch slices, place on lightly greased baking pan.
- Let rise 20-30 minutes.
- Bake at 350° for approximately 30 minutes.
- Mix frosting until smooth.
- Pour over rolls while they are still slightly warm.
- Note: I usually mix the frosting and then add a store bought tub of vanilla frosting.
- It gives a better texture to the frosting.
- If you choose to do this, I recommend having the"homemade" part slightly thicker than the desired end product.
- If you are adding the store bought frosting, the margarine/butter is not necessary.
DANISH ROLLS
Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling. It does not get any easier than this! Great for breakfast or just sitting around with friends drinking coffee. So easy and so quick...they will think you are a genius!
Provided by NcMysteryShopper
Categories Breakfast
Time 35m
Yield 8 Rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
- Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
- On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
- Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 362.6, Fat 13.6, SaturatedFat 7.2, Cholesterol 59.7, Sodium 394.8, Carbohydrate 52.8, Fiber 2.1, Sugar 24.1, Protein 7.6
ORANGE-COCONUT CRESCENT ROLLS
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast, and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and let rest for 15 minutes., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each into a 12-in. circle. Brush with melted butter. Combine the coconut, sugar and orange zest; sprinkle over dough. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-16 minutes or until golden brown. Remove from pans to wire rack to cool. For glaze, combine the confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over warm rolls.,
Nutrition Facts : Calories 154 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 132mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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