Rosie Makes Orange Breakfast Rolls.

 

Wanna put a hop, skip, and a jump in your morning?

Then try Rosie’s Orange Sunrise Breakfast Buns.

I love a sweet roll and I’ve made quite a few over the years.  These rank right up there with the best of them.  First the recipe, then the step-by-steps.

Rosie’s Orange Sunrise Breakfast Buns

For the dough:

1/4 cup skim milk, warmed

1/4 cup cream, warmed

1 package yeast

1/4 cup sugar

1/2 cup fresh orange juice

Zest of two oranges

1 egg, beaten

2 TB unsalted butter, softened

1 tsp kosher salt

About 3 1/4 cups flour

In the bowl of a stand mixer fitted with a dough hook, combine the warm milk and cream with the yeast and sugar.  Let it sit for a few minutes until it “proofs.”  The mixture should get all bubbly and foamy and poofy, which means the yeast has “proved” it’s alive and your dough will rise.  With machine on low speed, add in orange juice, zest, egg, butter, and salt.  Gradually add in flour, incorporating it into the dough and increasing speed to medium.  You want enough flour so the dough pulls away from the sides but is still soft and tacky.  Turn out dough onto a lightly floured working surface and finish by kneading by hand, sprinkling more flour if needed.  You want a soft, elastic dough.  Transfer to a lightly oiled mixing bowl, cover, and let rise until doubled, about 2 hours.

Rosie Note:  If all you have is whole milk, that’s fine.  I use a combination of skim and cream because that’s what I always have on hand.

For the filling:

1 stick unsalted butter, softened

1/2 cup brown sugar

1 TB cinnamon

Zest of 1 orange 

1 cup crumbled pecans

Place dough on a lightly floured surface and roll out into a 12 x 18-inch rectangle.  Using an offset spatula, spread the butter over surface of dough.  Evenly sprinkle rest of filling ingredients over top.

Tightly roll of dough lengthwise and slice into 12 equal pieces.  Place slices (swirl facing up) in a buttered 9 x 13-inch pan.  Cover and let rise in a warm place until doubled - an hour or so.  Bake at 350° until buns are light golden brown on top - about 22 minutes.  Frost while still warm.

For the glaze:

4 oz. cream cheese, softened

4 TB unsalted butter (1/2 stick), softened

Zest of 1 orange

1 tsp vanilla

1/4 cup fresh orange juice

1 1/2 cups powdered sugar

Combine cream cheese and butter.  Whisk in rest of ingredients until smooth.  Pour over warm buns.

Now for the step-by-steps:

Here’s the shaggy dough right out of the mixer.

 

Knead it by hand until you have a nice smooth elastic ball.  Add flour as needed.

 

 

 

 

 

 

 

 

Place in oiled bowl, cover, and let rise until doubled.

 

 Turn out onto lightly floured surface.

Roll dough into a 12 x 18-inch rectangle.

Dot with butter...

...and spread it out.

 

 

 

Evenly sprinkle brown sugar, cinnamon, pecans, and orange zest over buttered dough.

 

 

 

Tightly roll up lengthwise.

Slice into 12 pieces.

Place in 9 x 13-inch buttered baking dish.

Let rise until doubled.
And bake until golden.

While still warm, pour icing over top.

 

 

 

 

 

 

 

I happened to have some pomegranate arils,
so I sprinkled those on top.
Pretty!

Enjoy!

Good Morning, Sunshine. Rosie Makes Orange Breakfast Buns.

Sometimes I just need to wake up to sunshine.  In the form of orange breakfast buns.

Back in the day, when my younguns were wee things, I always had one of those refrigerated canisters of Pillsbury Orange Whack-a-Rolls on hand for a quick breakfast in case I didn't feel like making breakfast that morning.  I don't buy them any more since I don't have wee ones, but every now and then, I get a hankerin' for orange sunshine.  In the morning.  Or midday.  Or afternoon.  So I made my own orange buns.  And they were good.

Rosie's Orange Buns

1 package yeast
1/4 cup skim milk
1/4 cup cream
1 TB sugar
1/2 cup orange juice (I used fresh.)
1/4 cup buttermilk1 TB cinnamon
1 tsp salt
4 TB unsalted butter, softened
2 eggs

zest of one orange zest
about 4 cups flour

Combine milk and cream in a small bowl and heat until just warm, not hot.  Sprinkle yeast and a tablespoon of sugar over the mixture and let the yeast proof.  "Proofing" means that the yeast "proves" it's alive by eating the sugar and getting all poofy and bubbly.  If your mixture doesn't bubble, then the yeast is no good.  Throw it out and start over with fresh yeast.

Pour proofed mixture into bowl of stand mixer.  Add in orange juice, buttermilk, cinnamon, salt, butter, eggs, and zest.  Mix until smooth.  Gradually add in flour, 1/2 cup at a time,  until you have a smooth, elastic dough.  Turn out onto lightly floured surface and work by hand a few turns.
Place in oiled bowl, cover with plastic, and let rise until doubled, 2 hours or so.

Turn dough out onto lightly floured surface and roll out into about a 12 x 16-inch rectangle.
Apply filling.

Filling:
1 stick unsalted butter, softened
1/4 cup orange marmalade
1/2 cup brown sugar
1/2 cup pecans, crushed
1 TB cinnamon

Spread butter over surface of rolled-out dough, followed by marmalade.  Then sprinkle brown sugar, pecans, and cinnamon evenly over top.

Roll dough lengthwise into tight cylinder. Slice into 16 pieces.  Place 8 pieces into 1 buttered 7 x 11-inch baking dish and the remaining 8 pieces into a buttered 8-inch square baking dish.  Or you could squish them all into a 9 x 13-inch dish.  I use what I have on hand.  Really doesn't make much difference.  Let rolls rise until doubled, then bake in a 350° oven for about 24 minutes, until nicely browned.

While still warm, apply glaze.

Glaze
4 oz.  cream cheese, softened
1/2 stick butter, softened
zest of one orange
1 TB vanilla
3/4 cup powdered sugar

Mix cream cheese and butter until smooth.  Whisk in zest and vanilla.  Gradually mix in powdered sugar until you get the consistency you like.  Pour over warm rolls.


For the step-by-steps:

Warm up the milk and cream.  Not hot, because the heat will kill yeast.
Sprinkle the yeast over top, along with the sugar for the yeast to snack on.

When the mixture gets bubbly, add in the cinnamon, zest, buttermilk, and orange juice.
Then the butter and eggs and flour.

Mix until you get a pliable blob like this.
Turn it out onto a lightly floured surface and knead it a bit until it gets smooth.

Then place it in an oiled bowl, cover, and let it rise.

Ta daaaaaa!

Turn it out onto a lightly floured surface and...

...roll it out.  Into a rectangle.

Dot it with butter.

Spread the butter out and sprinkle it with orange zest.

Add some orange marmalade and spread it out evenly.

  

Sprinkle it with brown sugar.

Then the crumbled pecans and a sprinkling of cinnamon.

And start rolling it up.

Tightly.

Seam side down.

Slice into 16 pieces.

And place in buttered baking dishes.

Let 'em rise.

When they're doubled in size, they're ready for baking.

While the rolls are baking, make the glaze.

Baked and ready for glaze.

Lookin' good.

Just slather it on.

Sprinkle more zest on top.

And there ya go!

Enjoy!