Categories: Breakfast-sweet

Ingredients

• ORANGE GLAZE:
• 1/2 cup frozen orange juice concentrate thawed
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 3 tablespoons butter
• ORANGE-CINNAMON FILLING:
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon grated orange zest
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 tablespoon butter melted
• BISCUIT DOUGH:
• 2 3/4 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons butter melted
• 1 1/4 cups buttermilk

Directions

1. For the glaze: Grease 9-inch cake pan with cooking spray. Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes.

2. For the filling: Adjust oven rack to lower-middle position and heat oven to 350°F. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand.

3. For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and butter in small bowl. Stir buttermilk mixture into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes.

4. Roll dough into 12 × 9-inch rectangle. Pat filling into dough, leaving 1/2-inch border around edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.

5. Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.

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