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Ingredients
| half and half cream: 3/4 cup (for Rolls) |
| water: 1/2 cup |
| unsalted butter: 1/2 cup |
| granulated sugar: 1/2 cup |
| salt: 1 tsp |
| active dry yeast: 2 .25oz packages |
| all-purpose flour (unsifted): 4 1/4 cups |
| eggs: 2 |
| unsalted butter: 2/3 cup (for Filling) |
| granulated sugar: 1 cup |
| orange peel: 4 tsp |
| pecans (chopped): 1/2 cup |
| unsalted butter: 1/4 cup (for Frosting) |
| cream cheese: 3 oz |
| powdered sugar (sifted): 1 1/2 cups |
| orange peel: 1 tsp (grated) |
| orange juice: 3 Tbl |
Orange-Pecan Rolls
Credit: www.bettycrocker.com
User rating:
-
Prep Time
0 min -
Cook Time
38 min -
Servings
24 serving(s)
Tags
- In 1 1/2-quart saucepan, heat half-and-half, water, 1/2 cup butter, 1/2 cup granulated sugar and the salt over medium heat, stirring occasionally, until butter is melted. Cool until lukewarm (about 110ºF). Sprinkle yeast on warm butter mixture; stir to dissolve.
- In large bowl, beat yeast mixture and 1 1/2 cups of the flour with electric mixer on low speed about 1 minute. Beat in eggs. Gradually stir in enough remaining flour, about 1/2 cup at a time, to make a soft dough that leaves side of bowl. On lightly floured surface, knead dough 5 to 8 minutes or until smooth, satiny and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 40 to 60 minutes until dough has doubled in size.
- Meanwhile, in small bowl, beat 2/3 cup butter, 1 cup granulated sugar and 4 teaspoons orange peel with electric mixer on medium speed until blended. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- Gently push fist into dough to deflate; divide in half. Roll half of dough into 16x8-inch rectangle. (Cover other half of dough until ready to use.) Spread half of the filling mixture over rectangle; sprinkle with half of the pecans. Roll up rectangle, beginning at 16-inch side; pinch edge of dough into roll to seal. Cut into 12 slices. Place slices, with sides touching, in pan. Repeat with remaining dough and filling. Cover and let rise in warm place 40 to 50 minutes or until dough has doubled in size.
- Heat oven to 375°F. Bake 28 to 38 minutes until deep golden brown. Cool in pan 10 minutes before frosting.
- Meanwhile, in medium bowl, beat all frosting ingredients with electric mixer on medium speed, using just enough orange juice to make a spreading consistency, until smooth. Spread frosting over warm rolls.