If you’re in the mood for a buttery, tender roll swirled and topped with a tangy orange glaze these orange sticky buns are for you! 4 ingredients, 20 minutes, and a platter full of sticky and sweet rolls that will keep you licking your fingers!
In my family Thanksgiving and Christmas are pretty food centric holidays. Surprise, surprise! I bet you never would have guessed… Ha! We usually start our holiday with a nice breakfast, skip lunch and hold out for our fun dinners. Our breakfasts usually vary based on what we’re in the mood for, but one thing is always on our table– Orange Rolls. And I’m not talking about homemade rolls here. We pop open a can (or 3) of Pillsbury® Orange Sweet Rolls and wait with bated breath as they bake. There’s something about that tangy orange icing that is just too good and I really can’t remember a holiday where we haven’t made them. It might seem like a silly tradition, but it’s ours and we love it.
Since these orange rolls are such a holiday staple for us, I thought it would be fun to try to reinvent them. I didn’t want it to take a lot of time or leave me with a sink full of dishes, so I headed to the refrigerated dough section at Walmart and settled on other Pillsbury® Crescent® rolls for the base and just 3 other ingredients– orange marmalade, orange juice concentrate, and brown sugar. Using Pillsbury® Crescent® rolls kept them simple and easy and the result turned out so buttery, tender, sticky, and tangy, just like I wanted them to be!
To make them you just roll out the can of Crescent® roll dough, leaving it in one big rectangle. You might be tempted to try to pinch all the seams together but it’s not really necessary. You’ll then spread the top of the dough with 1/4 C of orange marmalade.
Starting with the widest edge of the rectangle, gently roll it up like you would when making cinnamon rolls and set aside.
Generously coat 8 wells of a muffin tin with non-stick spray and place 1 tsp each of brown sugar and frozen orange juice concentrate in the bottom of each well. Don’t be tempted to use orange juice. Just don’t. It might seem weird to use straight up concentrate but that’s what gives these rolls so much orange flavor and helps with the sticky factor.
Cut the rolled up dough into 8 even rounds using a serrated knife and place each piece into one of the wells in the muffin tin. If they look uneven or like they are going to fall over, it’s okay they will bake up just fine.
Bake for about 15-17 minutes at 375 degrees or until golden brown. Once they come out of the oven immediately run a knife around the edge and turn the rolls out onto a platter by inverting the pan. If you wait too long the orange sauce will have a chance to cool and it will be harder to get them out of the pan.
Do you have a favorite holiday tradition? Even if it’s a little bit silly, I’d love to hear it. These are the things that make the holidays so special! #warmtraditions
- 1 can Pillsbury® Crescents®
- 1/4 C orange marmalade
- 3 tbsp brown sugar
- 3 tbsp orange juice concentrate
- Preheat oven to 375 degrees.
- Unroll dough into a large rectangle. There's no need to pinch the seams together.
- Spread orange marmalade evenly over the dough. Starting with the widest edge of the dough, roll up like a cinnamon roll into one log.
- Generously coat 8 wells of a muffin tin with non-stick cooking spray. Place 1 tsp each of orange juice concentrate and brown sugar into the bottom of each well.
- Cut the log into 8 even portions and place on top of the orange juice and brown sugar.
- Bake for 15-17 minutes or until golden brown.
- Immediately run a knife around the edge of each roll and invert onto a platter. Rolls are best served warm.
by Heather Cheney
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This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.