Having Big Guy home in Oregon on a pre-retirement visit meant I not only had to think about what to make for dinner, but breakfast needed consideration too. As you may agree, one can never go wrong with bacon and eggs, or steel cut oats, or pancakes or the like but every once in a while there's nothing wrong with something entirely different.
Personally I've been craving cinnamon rolls in no small part because there's a bakery down the hill that's open for retail on Thursdays only and "taints" the air with the sweetest smells, but unfortunately as it turns out my cinnamon's still in Tucson along with the rest of my spice caddyso I had to come up with a plan B. Enter these beautiful little orange blossoms.
I know you're thinking they look like a lot of work for a breakfast bread but believe me they're darned quick to make. Butter, infused with fresh grated orange rind, a splash of orange juice concentrate and a dash of salt is the key, along with a good sprinkle of plain old granulated sugar topping a loaf of frozen bread dough (I used Rhodes), thawed overnight on the counter then rolled to an 17 x 6 inch sheet. Totally uncomplicated, right?
Sliced and placed into mini muffin tins, then left to rise for 20 minutes in a warm place, they hit a 375 oven for 12 minutes and came out looking and smelling intoxicating. I made them even more decandent with a drizzle and daub of orange flavored frosting. Overkill you say? Not a chance!
We loved them - moist, buttery, orange infused pop it in your mouth and reach for another one kinda' good and totally addictive. No apologies in sight either for using a pre-made bread dough; but listen if you're so inclined, they'd be pretty darned special made from your favorite homemade sweet roll dough too.
As for me, I've got 2 more loaves of frozen bread dough left in the freezer so I might just have to try making them again, maybe with lemon zest and frozen lemonade concentrate instead of orange; or lime and lime, or what about lemon and lime, or orange and lemon? Now wouldn't that be a kick?
Easy Mini Orange Rolls (from JBug’s Kitchen adapted from Southern Living Magazine)
1 loaf frozen bread dough, thawed
1 stick butter, softened
1 tablespoon orange juice concentrate
Zest of 1 orange
2/3 cup granulated sugar
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice or more as needed
Whip together butter, orange juice concentrate, orange zest and salt until light, fluffy and well combined. Set aside. Roll dough on a floured surface to about 17 x 6 inches. Spread with butter mixture, and then sprinkle with sugar. Starting on long side, roll up tightly in a jelly roll fashion. Pinch seams to seal. Cut into half inch slices and place into well-greased mini muffin tins. Cover with a cloth and place in a warm place to rise (takes about 20 minutes).
Meanwhile preheat oven to 375 degrees. Bake rolls for 10 to 12 minutes or until golden. Remove to a cooling rack. Mix together icing sugar and orange juice until smooth and pour thin glaze over hot rolls. Makes 2 dozen.
A year ago - Pizza Napoletana
Two year's ago - Roasted Salmon with Tomato Basil Relish
Three year's ago - Clams Casino Casserole with Lemon Pasta