Wednesday, November 21, 2018

Rosie Makes Orange Cinnamon Pecan Breakfast Rolls.

I'm trying to make your Thanksgiving easier.
By providing breakfast.  And the occasional sweet snack one needs to get through the day.
One must be sufficiently fortified to tackle turkey.

With everything else you have going on for the Thanksgiving holiday,
breakfast should not be an issue.
So, I'm making a big batch of orange and cinnamon and pecan breakfast rolls.
Make a mess o' rolls and you're good to go.
Just peel off a sweet chunk, nuke it, and be happy.

The recipe is a simple one.  It's a yeast dough and you don't have to watch the rise.  In fact, I made the dough the first day, let it go through a rise or two, added the filling and formed the rolls, then just covered the whole and stuck it in the fridge until the next morning when I took it out, let it come to room temp, then baked it, and finally gave it a nice orange icing.
It's easy.
Here's the recipe:

Rosie's Orange Cinnamon Pecan Rolls
For the dough:
1 package yeast
sprinkle of sugar
1/2 cup warm water
1/2 cup orange juice
2 TB orange zest
1/4 cup sugar
1 tsp kosher salt
1 egg
2 TB unsalted butter, room temperature
about 3 1/2 cups flour

In a large mixing bowl, pour yeast into warm water and sprinkle a little sugar over top so the yeast has something to eat.  When the yeast has "proofed," stir in the orange juice, zest, sugar, salt, egg, and butter.  Beat on low, scraping down sides, until everything is mixed together.  Gradually mix in the flour, enough until the dough is soft and pliable and holds together in a nice ball.  Knead by hand about 5 minutes, then form into a ball, and place in a greased bowl.  Cover and let rise until doubled, about 2 hours.

Turn out onto lightly floured surface and roll into a smooth, even rectangle approximately 10 x 15 inches.

For the filling:
3/4 stick unsalted butter
1/3 cup sugar
1 TB cinnamon
1 cup crushed pecans
Mix butter, sugar, and cinnamon until evenly combined.

Using an offset spatula, spread butter mixture evenly over the rectangle of dough.
Evenly sprinkle the pecans over top, pressing lightly into the dough.

Line a 9 x 13-inch baking dish with parchment paper and lightly butter it.

Starting at the long edge, tightly roll up the dough and place seam-side down on your work surface.  Slice into 15 peices and arrange in baking dish, cut sides up.

Cover with plastic and let rise until doubled, an hour or so.  You can bake now or you can do like I did and cover with plastic wrap, refrigerate overnight, and start back up the next morning.  Let come to room temperature before baking.

Heat oven to 375°.  Cover baking dish with foil and bake 25 minutes.  Uncover and bake 5 more minutes, until lightly browned.  Transfer pan to rack and cool about 15 minutes.  Drizzle glaze over top of rolls.

For the glaze:
1 cup powdered sugar
3 TB orange juice
zest from 1 orange
1 tsp vanilla
Mix until smooth.

For the step-by-steps:
Let the yeast "proof."
That means the yeast has to "prove" it's alive,
by eating the sugar (Yeast is hungry!)
and creating carbon dioxide bubbles, among other byproducts.
If the yeast doesn't bubble,
it's no good.
Throw it out and start over with a new packet of yeast.

You could use whatever type of oranges you like.
I happened to have Mandarins on hand.

Fresh zest and juice.

Here's the dough.
Nice, soft, smooth, elastic.
Place in buttered bowl and cover.

Let it rise until doubled or more.

Turn dough out onto lightly floured surface.

Roll dough out into a 10 x 15 inch (or thereabouts) rectangle.
Evenly spread butter over surface.

Evenly sprinkle cinnamon/sugar/orange zest mixture over dough.

Then sprinkle on the nuts.

Roll up.


Place rolls in buttered, parchment-covered pan,
cover, and let rise.

Ready for baking.

After baking and cooling a bit,
drizzle on the glaze.

Serve warm.


And Happy Thanksgiving!

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