I pray you had a good Thanksgiving weekend. My family sure did. We were lucky enough to stay at Janet’s B&B. Well, at least, that is what we call it. Janet is my sister in law’s mom. Is she a blood relative? No. Do we call her Nana Janet and consider her one of our moms? Yes. Nana Janet is a great cook and baker. She hosted the big Thanksgiving feast this year and it was wonderful. The next morning, my husband, daughter, and I woke to Janet making these zesty orange rolls. Good golly!! They were wonderful. And what does any good blogger do when presented with a wonderful recipe? I began taking pictures as she was making them! You would not have expected anything less. Correct? I apologize for not getting every step. I had just woken up and the coffee had not yet kicked in. The only bad thing about this recipe – I won’t ever be able to eat a Pillsbury Orange Roll again without wishing I was eating one of these instead. Just sayin’…. 🙂
Quick and Zesty Orange Rolls
- 1- 8 count package of Jumbo, butter-flavored canned biscuits, at room temperature
- 1/2 cup sugar
- 1 large orange, or 2 small oranges
- Grate orange peel. You will need about 1/2 cup to put on rolls. Save the orange.
- Separate canned biscuits. Take each individual biscuit and form (using a rolling pin or your fingers) into an oval shape approximately 3 inches x 2 inches.
- Sprinkle about 2 tsp sugar and 2 tsp grated peel evenly over the surface of each flattened biscuit.
- Roll up biscuit and place in buttered or sprayed muffin tin. Press each rolled- up biscuit into the tin until the top of each roll is about even with the top of the tin.
- Bake at 350 for 20-25 minutes or until golden brown.
2 cups confectioners’ sugar
orange juice squeezed from peeled orange
Gradually add orange juice to moisten confectioners’ sugar to icing consistency (about 1/4 to 1/2 cup juice). Stir sugar and juice until sugar is dissolved in juice. Spoon or drizzle icing over warm rolls. Serve warm.