There is nothing that can compare to a nice hot pastry with a cup of espresso on a Sunday morning. Well…..maybe a nice hot pastry with espresso on an exotic beach, but since we are sticking to family Sunday morning traditions we will go with my orange rolls, espresso, and my breakfast bar!
Nice caramel goodness rolled inside of dough, with walnuts, topped with orange glaze…..the angels are singing 🎤
More so because it is Sunday than the fact that I made orange rolls, but hey – singing is singing, right?
Now I so
want to be am not the mom that gets up early enough on Sunday morning to make yummy, fluffy rolls…..you know the ones where you have to proof yeast, wait for a rise, and roll out into perfection. Yeah that’s not happening in this house!
That doesn’t mean that I will not use some supermarket short cuts to whip up a batch of orange rolls for my kiddos! Which for you means that I will share with you how I use some supermarket short cuts to whip up a batch of orange rolls – but if you have them on an exotic beach I totally expect an invite, mmkay!😉
- 2 cans crescent rolls
- 3/4 cup coconut sugar
- 4 teaspoons orange zest
- 1 teaspoon ground cinnamon
- 1 stick butter
- 1/2 cup chopped walnuts
- 1 cup powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 1/4 cup fresh orange juice
- Preheat oven to 375 degrees & Spray a pan with non-stick spray
- Mix together butter, brown sugar, orange zest, and cinnamon in a bowl – set aside
- Unroll the crescent rolls, pressing together at the perforations to make a single rectangle.
- Spread butter mixture on rolls, sprinkle with chopped nuts, and roll into a log.
- Cut each log into pieces (6), place in pan, and bake for about 30 minutes.
- Remove from oven when done and allow to cool.
- While cooking whisk the powdered sugar, vanilla, and orange juice in a small bowl.
- Drizzle the glaze over the rolls and enjoy!