Wednesday, March 23, 2011

Orange Sweet you wishing you were here for breakfast?

Since I started my maternity leave early, you would think I would be sleeping in every day until noon, however, that is most certainly not the case. Once again, wide awake at 4:30 what am I thinking about? Food, I am starving!!! I knew I was not going to be able to go back to sleep, so I just got up and started thinking of the possibilities for breakfast.  

One of my favorite all time breakfast foods has got to be orange sweet rolls.  So, I started looking up recipes online. I went to the Cooking Channel website, and looked under Kelsey's Cooking Essentials (one of my new DVR scheduled recordings) and found a recipe. Just like any other recipe, I tweaked it.  

The good thing about this recipe is you can use the dough for not only sweet rolls, but cinnamon rolls, dinner rolls, pizza dough and I am sure you could fry it and make great doughnuts.  


For the dough:

(3) .25 oz. packets active-dry yeast 
1 3/4 cup warm water
1/2 cup honey (I used Orange Blossom Honey, it's some of the best honey in the world from central Florida)
1/2 cup melted butter, plus more for brushing
2 teaspoons salt
2 large eggs, beaten
4-6 cups flour, plus more if needed (I ended up using about 7 cups)

For the Filling:

3/4 cup sugar
zest and juice of one orange (I used 2 Clementines)
4 Tablespoons unsalted butter, softened

For the Icing:

1 cup powdered sugar
4 Tablespoons unsalted butter, softened
(1) 8 oz. package cream cheese, softened
4 Tablespoons orange juice
3 Tablespoons sugar
1/4 Teaspoon vanillaorange zest (I used zest of 2 clementines)


In a large mixing bowl (I used my Kitchen Aid), combine the instant yeast and warm water. Let it activate for 5 minutes or until bubbly (it took a little longer for mine).

Stir in the honey, on low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour, cup by cup, until fully incorporated and the dough pulls away from the sides of the bowl. Add more flour if it is too sticky. You should be able to touch the dough and not get it stuck to your fingers. 

Place the dough into a greased bowl and cover with saran wrap, sprayed with cooking spray. Let sit in a warm place, until dough has doubled in size. I had to create a "warm"place. 

I put one of my pampered chef stones in the oven, let it get hot. Then I put another pan on top of that, then set the dough on it.  Be careful however, not to get the dough too hot or it will start baking. 

Since it was just me and Kent for breakfast, I only used half the dough for the sweet orange rolls.  I left the other dough plain for dinner rolls tonight or tomorrow night.  

On a well-floured surface, roll the dough into a 15 by 11-inch rectangle (mine was more like an oval). 

In a mixing bowl, add sugar, orange juice, and half the orange zest. 

Spread the softened, unsalted butter over the dough, leaving a 1/2 inch border. Sprinkle orange sugar evenly over the dough.

Starting with the long side, roll up dough tightly. 

Cut into slices (about 18 if you use all of the dough), each about 1/2 inch thick. 
Place in greased pans and cover with a kitchen towel or saran wrap. 

Preheat oven to 375 degrees. Let rolls rise about 15-20 minutes in a warm place. 

Bake in the oven until tops are golden-brown, about 15-20 minutes. Remove from oven, brush tops with melted butter, and cool on a cooling rack.

For the glaze: in a mixing bowl, combine the powdered sugar, softened butter, orange juice, orange zest, cream cheese, vanilla and sugar. Mix until well blended. When rolls are cooled, pour on glaze.  

I was very surprised how light, moist and airy the dough was.  They were ooey, gooey orange-y goodness!!

I will definitely make these again and can't wait to experiment with the dough to create the next tasteful treat. 

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