STICKY ORANGE PECAN ROLLS
This warm, comforting breakfast bread recipe turns Bisquick™ mix into sticky sweet rolls with orangey caramel and nutty pecans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix butter, brown sugar, pecans, corn syrup and 1/3 cup of the marmalade. Spread in bottom of baking dish.
- In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir 3 cups of the Bisquick mix, the granulated sugar and orange peel. Gradually stir in yeast mixture until soft dough forms.
- On surface sprinkled with additional Bisquick mix, knead dough until smooth and elastic, about 10 minutes, adding remaining 1/2 cup Bisquick mix as needed. Roll dough into 16x12-inch rectangle.
- Spread remaining 2/3 cup marmalade on dough to within 1 inch of edges. Starting with short side, roll up tightly; pinch edges to seal. With sharp knife, cut dough into 12 slices. Place slices, cut sides down, on mixture in baking dish. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
- Heat oven to 425°F. Uncover rolls. Bake 15 to 18 minutes or until golden brown. Immediately place heatproof serving plate upside down on baking dish; turn plate and dish over. Let stand about 1 minute so caramel can drizzle over rolls; remove baking dish. Serve rolls warm.
Nutrition Facts : Calories 400, Carbohydrate 64 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
ORANGE PECAN MUFFINS
Our neighbors often give us oranges from their trees, so I revised this muffin recipe to make use of this delicious and vitamin-rich fruit.
Provided by Taste of Home
Time 40m
Yield 18 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.
Nutrition Facts :
ORANGE PECAN BREAD
My husband loves this bread. Whenever I ask him to suggest a nice tea bread, he says, "What about that orange-pecan stuff?" -Sondra Feldstein, Bondurant, Iowa.
Provided by Taste of Home
Time 55m
Yield 1 loaf (6 slices).
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,
Nutrition Facts : Calories 229 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE STICKY BUNS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h20m
Yield 8 rolls
Number Of Ingredients 20
Steps:
- For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
- In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
- For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
- For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
- Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.
ORANGE PECAN STICKY BUNS
A friend of mine gave me this recipe. I am not sure where I she got it from but these sticky buns are delicious and very simple. The refrigerated biscuits really cut back alot of time. I have posted some pictures to demonstrate the forming of the buns. I always sprinkle a couple of extra pecans on top of the buns before baking just because I like the little extra crunch.
Provided by Chef Sarita in Aust
Categories Breakfast
Time 35m
Yield 10 sticky buns, 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400.
- In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
- Separate dough into ten biscuits.
- Separate each biscuit into 2 layers.
- Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
- Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
- In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
- In a small saucepan, combine sugar, orange juice and vanilla.
- Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
- Bake about 20 minutes or until golden brown.
- Cool in pan 2 minutes, invert onto serving plate. serve warm.
Nutrition Facts : Calories 229.7, Fat 12.1, SaturatedFat 3.9, Cholesterol 10.2, Sodium 222.1, Carbohydrate 28.3, Fiber 1, Sugar 13.2, Protein 2.9
ORANGE PECAN CAKE
This is a very rich cake with Grand Marnier poured into it.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Stir together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind. Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan.
- In a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done with a toothpick. Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 41.9 g, Cholesterol 51.2 mg, Fat 15.1 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 181.9 mg, Sugar 27.3 g
ORANGE BUNS
You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired.
Provided by DeeDee Henderson
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 30
Number Of Ingredients 10
Steps:
- Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
- When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
- Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
- Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
- Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
- Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.
Nutrition Facts : Calories 141 calories, Carbohydrate 25 g, Cholesterol 17.1 mg, Fat 2.5 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 4.7 g
ORANGE PECAN BUNS
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients except 1/2 cup marmalade, the pecans, egg and Vanilla Glaze in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Mix 1/2 cup marmalade and the pecans set aside. Divide dough into 12 equal pieces. Flatten each piece into 3 1/2-inch circle. Place 1 rounded teaspoon marmalade mixture on center of each circle. Bring edges of dough up over filling pinch edges to seal. Place buns, pinched sides down and about 2 inches apart, on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 350°. Brush egg over buns. Bake 15 to 20 minutes or until golden brown. Drizzle Vanilla Glaze over warm rolls. Serve warm.NOTE: Toast pecans in 350° oven in an uncovered shallow pan, stirring them occasionally so they toast evenly. The toasting will take about 10 minutes, and you will smell the wonderful aroma of pecans. When they are toasted, remove from the pan so that they won't overtoast.1 bun: 185 calories (35 calories from fat) 4g fat (1g saturated) 20mg cholesterol 220mg sodium 33g carbohydrate (1g dietary fiber) 5g protein.Do-ahead NoteAfter you have shpaed the dough into buns and place them on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you. ShapingPlace filling mixture on center of each circle. Bring edges of dough up over filling pinch edges to seal.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
ORANGE-PECAN PETITE STICKY BUNS
Whisk orange juice, powdered sugar and cream cheese to make the citrusy glaze you drizzle onto these warm-from-the-oven sticky buns.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 12 servings, 2 sticky buns each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
- Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
- Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
- Drizzle cream cheese glaze over warm rolls.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.8101 g, Sugar 0 g, Protein 3 g
ORANGE PECAN BUNS
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients except 1/2 cup marmalade, the pecans, egg and Vanilla Glaze in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Mix 1/2 cup marmalade and the pecans set aside. Divide dough into 12 equal pieces. Flatten each piece into 3 1/2-inch circle. Place 1 rounded teaspoon marmalade mixture on center of each circle. Bring edges of dough up over filling pinch edges to seal. Place buns, pinched sides down and about 2 inches apart, on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 350°. Brush egg over buns. Bake 15 to 20 minutes or until golden brown. Drizzle Vanilla Glaze over warm rolls. Serve warm.NOTE: Toast pecans in 350° oven in an uncovered shallow pan, stirring them occasionally so they toast evenly. The toasting will take about 10 minutes, and you will smell the wonderful aroma of pecans. When they are toasted, remove from the pan so that they won't overtoast.1 bun: 185 calories (35 calories from fat) 4g fat (1g saturated) 20mg cholesterol 220mg sodium 33g carbohydrate (1g dietary fiber) 5g protein.Do-ahead NoteAfter you have shpaed the dough into buns and place them on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you. ShapingPlace filling mixture on center of each circle. Bring edges of dough up over filling pinch edges to seal.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- In the bowl of a stand mixer, combine water, yeast and 1 tsp sugar. Whisk to combine and let sit 5 minutes, or until yeast mixture is foamy.
- Add to it milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed with paddle attachment until just combined.
- Switch paddle attachment with dough hook and increase speed slightly, add the remaining 1 cup flour in increments. Once all flour has been added, increase speed to medium and knead about 5 minutes, or until dough is slightly sticky, smooth and elastic (add a little bit more flour if it’s really tacky until it’s at the right consistency).
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