I recently got the Magnolia Table cook book for my birthday. I saw a recipe for Orange Rolls using canned crescent rolls, and I thought NO WAY. If you have ever slaved away proofing cinnamon roll dough, you'll understand my doubts when it came to this short cut, but you know what? These. Were. Amazing. Seriously, so delicious that when I tell you my mouth is watering, it's not just b/c I don't know how to describe the level of flavor, it literally is water. The hardest thing about the recipe was zesting an orange....and that wasn't hard. I can't wait to try these out with different flavor combinations. Forget that. I can't wait to just try these out with oranges. The only adjustment I made was I used 3 large oranges (instead of the 5 'oranges'....no size given). I didn't actually flip out my rolls, so there was also a LOT of butter swimming in the pan. I mean, is butter ever a bad thing? BUT if you don't do that step, cut the butter back. I also always buy a name brand crescent roll b/c I have found some of the off brands don't taste as good. But I might try and cut back to one stick next time. I'm going to write the recipe as I made it, and adjust that later if it works. I can't WAIT to try out some more recipes in the book.
Magnolia Orange Rolls
Roll Ingredients: 12 T of salted butter (1 1/2 stick at room temperature), 3/4 c. packed brown sugar, 4 t. packed, finely grated orange zest (I just zested 1 large orange), 1 t. cinnamon, 2 cans (8 oz) canned crescent rolls, 1 c. chopped walnuts
Glaze Ingredients: 2 c. powdered sugar, finely grated zest of 2 (large) oranges, 2 t. vanilla, 1/2 c. orange juice (I used the ones I zested)
Instructions:
1. Preheat oven to 375.
2. Mix the softened (not melted) butter, brown sugar, orange zest, and cinnamon. Use a fork to mash it together and make a paste.
3. Open one can of dough and unroll onto a work surface. Press perforations closed to make single rectangle. Spread half the butter mix evenly over the dough. Scatter with half the walnuts. Start with the long side and roll up to form a log. Cut into 6 equal pieces.
4. Repeat with second can of dough.
5. Place into 8 inch round cake pan (I used an 8x10 inch rectangle pan and it worked great).
6. Bake for 30 minutes (until they have a deep golden brown color).
7. While it's baking, make the glaze by mixing all the ingredients.
8. Invert the rolls into a serving plate. Let them stand for 5 minutes and then drizzle with the glaze.
9. Serve warm. Store up to 2 days in an airtight container.
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