My mom was out of town this weekend; she and my dad and brother headed to Santa Fe early Saturday morning. My sister and I stayed here. As soon as we knew that she would be there and we would be here, we started plotting. What would we do with our 48 hours of culinary freedom?
One of my friends suggested hiding all of my mom’s organic ingredients and replacing them more “mainstream” items. Robin and I contemplated purchasing a stockpile of high fructose corn syrup. Frankly, either one would have sent her over the edge. (You should have seen her reaction when I brought Jif home from the grocery store last Christmas…yikes.)
Unfortunately (or fortunately for mom), Robs and I are both a little low on cash, so we decided to get creative instead. What would we really love to eat that wouldn’t normally be on the menu? It was unanimous: the Sticky Orange Rolls we made on Easter. They’re a citrusy play on cinnamon rolls, and they are breakfast roll perfection.
For the dough…
1 lb. loaf frozen white bread dough, thawed
1 tbsp. melted butter, for the pan
For the orange filling…
1 cup sugar
1 pinch nutmeg
1 pinch powdered ginger
Zest of 2 oranges
1/2 tsp. orange extract/orange flavoring
3 tbsp. unsalted butter, very soft
For the orange cream cheese icing…
4 oz. cream cheese, softened
Juice of half an orange
1/8 tsp. orange extract/orange flavoring
1 cup powdered sugar
Start by brushing 1 tbsp. melted butter over the bottom and sides of an 8×8 dish. (We used a 9 in. round cake pan.)
Roll out thawed dough on a lightly floured surface to a 12 x 9 rectangle.
Spread the softened butter evenly all over the dough.
In a small bowl, mix the sugar with the nutmeg and ginger, then work in the orange zest with your fingers until the sugar resembles wet, soft sand. Then mix in 1/2 tsp. of orange extract.
Spread the orange-sugar mixture all over the dough (on top of the butter).
Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 9 even rolls.
Place the rolls, cut side up, in your prepared baking dish. Cover the rolls with plastic wrap, and let them rise for an hour or until puffy and nearly doubled.
When they look something like this, preheat your oven to 350 degrees. Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
While the rolls are baking, prepare the cream cheese icing. Using a mixer or a sturdy whisk, whip the cream cheese until light and fluffy. Add the orange juice and orange extract and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
When the rolls are done…
…spread the icing allllll over…
…and serve them immediately! (You probably won’t be able to wait anyways…)
Recipe adapted from The Kitchn.