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Baked New Year’s Cinnamon Rolls

January 5, 2014

So, drumroll please *badadadadadadadum* To kick off 2o14 and restart B&B, I thought I’d share an old favorite with you: ze cinnamon roll.  Now, if you’re anything like me, you can’t very often find deserts that are readily edible (for those just joining us here at Bunn and Bird, that means no milk products and potential alterations involving other allergens — gluten and egg to name a few).  Without further adoo, I give you le cinnamon rolls.

Just rolled out dough and getting ready to apply filling.

Just rolled out dough and getting ready to apply filling.

1 Package of Pillsbury Crescents Dough (I haven’t tried making my own dough yet, but that’s the next step in the process.  I’ve never tried making dough from scratch, so any advice or suggestions would be greatly appreciated.)

Raisins

Raisins

1/2 Cup Chopped Raisins
1/2 Cup Chopped Pecans

Orange Zest and Juice

Orange Zest and Juice

3 Tsp Fresh Orange Juice
2-3 Tsp Fresh Orange Zest
3 Tsp Honey
1/4 Cup Butter or Margarine (Coconut Oil could potentially be substituted too.)
Cinnamon & Sugar (1:3 Tsp ratio)
Confectioners’ Sugar [Optional] (Mix with Milk, Cream, Non-dairy Milk, or Orange Juice to make icing)

1. Preheat the oven to 375°F.
2. Chop raisins and set aside.
3. Chop pecans and setaside.
4. Zest 1 medium-sized orange and set aside (I used the tiny section of a regular cheese grater).
5. Juice the orange — cut in half and juice.
6. Melt butter in a bowl.
7. Mix cinnamon and sugar (1:3 ratio).
8. Take dough out of the fridge and unroll it on a greased cookie sheet **Do not separate perforated sections. **NOTE: Move fast. The dough stops sticking together, thins, and gets harder to cut as it warms.
9. Using a pastry brush (or a spoon), apply butter to the surface of the dough. Alternatively, mix butter and honey together and apply with the back of a spoon, tipping it slightly to dispense the mix.
10. Distribute raisins and pecans evenly over the pastry surface, leaving about an inch on the end you’re intending to close the rolls with. **Roll portrait for smaller rolls, in greater number; roll landscape for larger rolls in fewer number. For this, I rolled the dough portrait-wise.
11. Drizzle orange juice over the surface to add moisture and taste.
12. Sprinkle zest over the surface — you’ll want to save some to top them later.
13. Drizzle honey over the surface.
14. Roll the dough your desired direction and cut into slices about a thumb’s width.

Cutting Rolls

Cutting Rolls

15. Place on a cookie sheet, cut-side down and drizzle with honey and top with pecans and zest. If you’re intending to top with icing, don’t add pecans and zest as you’ll be topping the icing with them after the rolls come out of the oven.

Closeup of Rolls, Pre-bake

Closeup of Rolls, Pre-bake

16. Bake for 10 min (might differ depending on altitude, humidity, and unique oven conditions, so check after 9 and bake till slightly crispy and golden brown).
17. If applying icing, drizzle over rolls when they are still hot and fresh from the oven, then sprinkle zest and pecans over them. If not, use a spatula and place on a serving tray/plate.

Fresh from the Oven

Fresh from the Oven

18. Enjoy. 🙂

Finished Cinnamon Roll

Finished Cinnamon Roll

Estimated time taken: 30 min.
Cut portrait-wise, it makes about 13-14, depending on how thick you cut them.

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From → Recipes

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