High Five Orange Rolls

The once a decade I bake something, this is what I bake. Amazing. I got this from http://www.fromkarenskitchen.com/recipes/breakfast/roll/high_five_orange_rolls.php

Yield

18 rolls

Roll Ingredients

1 tablespoon granulated (white) sugar
1 tablespoon active dry yeast
1 cup warm milk
1/2 cup warm water
1 egg, beaten
1/2 cup orange juice
1/2 cup butter, melted
1/4 cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt

Filling Ingredients

1/2 cup butter, room temperature
2 tablespoons grated orange zest
1 teaspoon orange extract
3/4 cup granulated (white) sugar

Frosting Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners' (powdered) sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed

Directions

Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.

Turn the dough out on a floured surface and roll out into a 24 x 12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F (177°C).

Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.

Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

Raspberry Cream Cheese Sticky Buns

I hate cinnamon rolls. These are a heavenly alternative. I got the recipe from http://www.aspicyperspective.com/raspberry-sticky-buns/.  Great for conference weekend. Enjoy!

Ingredients:

• 2 loaves frozen white bread dough, thawed (or homemade bread dough)
• 10 ounce bag frozen raspberries, not thawed
• 8 ounce cream cheese or mascarpone cheese, at room temperature
• 6 tablespoons sugar, divided
• Zest of 2 lemons, divided
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup powdered sugar
• 1/4 cup heavy cream

Directions:

1. Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
2. In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
3. Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
4. Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good--it's a preference thing!

Pumpkin Waffles

I just tried these the other day, and they were so good that I was left wondering why I haven't been making them all along. Perfect for a Saturday morning breakfast with maple syrup. Next, I think we will try them for dessert, topped with vanilla ice cream!

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted


Preheat a waffle iron according to manufacturer's instructions.

Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.

Cook waffles according to manufacturer's instructions.

I have made these the lazy way, just adding the eggs in whole, and they turn out fine. But, if you take the time to whip the egg whites, they are just that much fluffier.