Our family holidays are often busy, full of fun, a tad loud at times, and being a family that loves food, our holidays always involve eating great meals. We often all discuss and plan each meal we will share together, and as soon as we’re finished with one meal, we are planning, shopping for, and preparing the next one. I am not a morning person though, and unless I plan ahead, I am generally not up to preparing anything too involved for breakfast. I do like dishes that I can put together the night before and then just pop into the oven in the morning however, so this year I had a few of these types of dishes ready this past Christmas.
I have been planning to make my own candied orange peel for years, and finally managed to do so as I was in the midst of my holiday baking this year. Although the peel is delicious to nibble on after dinner with coffee, I made so much of it that I decided to use it in some of my holiday baking. As well as baking a couple of orange and almond quick loaves, I made orange cranberry muffins, and some citrus flavored shortbread cookies as well. I also decided to make some breakfast rolls flavored with candied orange peels that I was able to prepare and assemble the night before. These buns were a huge hit with the family, and all were gobbled up within hours of baking.
Deborah Mele 2013
Cinnamon Orange Breakfast Buns
- 1 1/4 Cups Warm Milk
- 2 1/2 Teaspoons Active Dry Yeast
- 1/3 Cup Sugar
- 2 Tablespoons Melted Butter
- 1 Teaspoon Salt
- 1 Egg, Lightly Beaten
- 4 Cups All-purpose Flour
- 2 Sticks, Or 16 Tablespoons Softened Butter
- 1 1/2 Cup Light Brown Sugar
- 1/3 Finely Chopped Candied Orange Peel
- 1 1/2 Cups Powdered Sugar
- 1 Teaspoon Orange Extract
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Ground Cinnamon
- 1 Cup Powdered Sugar
- 1 1/2 Teaspoons Orange Juice
- Combine the milk and yeast in a bowl, stir, and let sit 10 minutes or until foamy.
- Add the sugar, melted butter, salt, and egg and mix well.
- Add the flour, and beat on low speed until a dough forms.
- Dump the dough onto a lightly floured surface, and knead by hand until smooth, about 8 minutes.
- Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
- To make the filling, in another bowl, beat together the filling ingredients until smooth.
- Dump the dough onto a lightly floured surface, and roll out into a 18 x 10 inch rectangle.
- Spread the filling evenly over the dough, then roll into a log along the longer end.
- Use a sharp knife to cut the log into 12 equal pieces.
- Lightly butter a 9 X 13 inch baking pan, and lay the slices cut side up in the pan.
- Cover with plastic wrap, and refrigerate overnight.
- The next morning, take the buns out from the refrigerator for an hour, and preheat the oven to 375 degrees F.
- Uncover, and bake the buns until golden brown, about 25 minutes.
- Let cool 10 minutes, then mix together the glaze ingredients and drizzle over the buns before serving.
Adapted from Saveur.com