Phoenix Orange Cinnamon Buns Recipes

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OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

CINNAMON BUN IN AN ORANGE HALF



Cinnamon Bun in an Orange Half image

Provided by Geoffrey Zakarian

Time 15m

Yield 1 serving

Number Of Ingredients 2

1 unbaked cinnamon bun (roll), such as Pillsbury
1/2 orange, insides scooped out

Steps:

  • Place the cinnamon bun in the orange half. Wrap in tin foil. Place in the embers of a campfire and cook for approximately 10 minutes.

CINNAMON BUNS



Cinnamon Buns image

Nothing beats cinnamon buns on a cold morning.

Provided by JJOHN32

Categories     Bread

Time 45m

Yield 12

Number Of Ingredients 9

¼ cup butter, chilled
2 ½ cups baking mix
½ cup milk
1 egg
2 tablespoons margarine, softened
3 tablespoons white sugar
1 ½ teaspoons ground cinnamon
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8 inch square pan.
  • Cut cold butter into 1/4 inch cubes. Toss cubes with baking mix until coated. Beat 1/2 cup milk and egg together; stir into butter mixture.
  • Turn dough onto cloth covered board generously dusted with baking mix; roll to coat. Fold and knead 10 times. Roll into a 15 x 8 inch rectangle. Spread with softened butter or margarine. Mix sugar and cinnamon, and sprinkle over dough. Roll up tightly, beginning at 15 inch side. Pinch edge into roll. Cut into 12 slices with a sharp knife. Place cut sides down in prepared pan.
  • Bake until golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
  • Mix confectioners sugar and 1 tablespoon milk until smooth. Drizzle over cinnamon buns. Serve.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 32 g, Cholesterol 26.6 mg, Fat 6.7 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 3.1 g, Sodium 544.6 mg, Sugar 14.5 g

PHOENIX (ORANGE) CINNAMON BUNS



Phoenix (Orange) Cinnamon Buns image

Provided by George Duran

Categories     dessert

Time 30m

Yield 5 servings

Number Of Ingredients 5

5 oranges
10 tablespoons brown sugar
1 tablespoon ground cinnamon
1 (12-ounce) package refrigerated buttermilk biscuit dough
10 tablespoons milk

Steps:

  • Cut the top third off the oranges and scoop out all the pulp; reserve the tops for this recipe and reserve the pulp for another use, if desired. Mix together the brown sugar and cinnamon in a small bowl. For each orange, flatten the dough for 2 biscuits and top them with 2 tablespoons of the brown sugar mixture. Roll the biscuits up into a ball and place them into the oranges. (Note: The dough should fill the orange about 2/3 of the way full, leaving room at the top for the bun to expand. Add more or less dough according to the size of your orange.)
  • Add 2 tablespoons milk to each orange and put the tops back on. Wrap them individually in 3 layers of foil. Put them into the glowing embers of the campfire to cook for 7 to 10 minutes, turning halfway through the cooking time. Be sure to protect your hands from the fire at all times.

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