I haven't posted a dessert for a while and that is my favorite thing to make! I have a wonderful apple dumpling recipe that I promise to post soon as well. I usually make homemade rolls for orange rolls, but this recipe from Sandi Garrett, is a super quick and yummy way to have them as well. We made these for Father's Day breakfast with scrambled eggs and Mike loved them. I use only 2 1/2 cans and liked it better because the sauce had room to melt into the cracks of the rolls. These are great for dessert as well as breakfast!
Easy Orange Rolls
from Sandi Garrett
3 cans Pillsbury country biscuits
1 1/3 cubes real butter
3/4 cup sugar
zest the rind of one orange
juice from 1/2 large orange
Stand 3 cans of biscuits into a sprayed Bundt cake pan, on their sides-close together. They will be very crowded in the pan. Melt the sauce from above and pour it over the top of the biscuits.
Bake at 375 degrees for 15 minutes. Then turn oven down to 325 degrees and bake the biscuits for 10 minutes more. I usually bake them about 2 minutes longer to make sure they are done. Dig into 1 biscuit with a knife to make sure. Remove pan from oven and invert immediately onto a dinner plate. When the biscuits are done, they will be golden brown on top.
Comments