Wednesday, October 8, 2014

Crock Pot Orange Rolls from Canned Dough

After the success of my recipe for cinnamon rolls using canned dough, I really wanted to give orange rolls a try. And what better way to make sweet sticky rolls when it's 90 degrees than in the crock pot? I have yet to try these on another heat setting, I've only cooked them on high. I plan to experiment making them on both low and warm. I will update when I have time frames on the other heat settings.

These rolls turned out wonderfully. Sweet and sticky with a bright orange flavor and a hint of spice. I hope you give them a try!


Crock Pot Orange Rolls from Canned Dough
      makes 8
  • 1 can Pillsbury Grands Buttermilk Biscuits, or any canned biscuit dough
  • 2 Tbsp unsalted Butter, melted
  • 2 tsp fresh squeezed Orange Juice
For the Filling:
  • 2 Tbsp Truvia Baking Blend (use 1/4 cup white sugar to substitute)
  • 2 Tbsp light Brown Sugar
  • 1/4 tsp ground Cinnamon
  • 1.5 tsp Orange Zest
For the Glaze:
  • 1/4 cup Powdered Sugar
  • 2 tsp fresh squeezed Orange Juice
  • 1/4 tsp Orange Zest
  • 1 Tbsp Milk
Line the crock pot with aluminum foil or parchment paper to avoid a sticky mess. In a shallow bowl combine the ingredients for the filling, stir to combine and set aside. In another shallow bowl melt the butter and add in 2 teaspoons of the orange juice, stir to combine. Pop open the can of biscuit dough and take out a biscuit. Roll it out using your hands until it's a long cylinder. Dredge in the butter and then in the sugar mixture. I had to roll each biscuit in my hands again after it went in the sugar because they tend to shrink up. Wrap into a roll shape and place into the crock pot. 

Continue until you've used up all of the dough. Drizzle the leftover butter on the rolls. Next cover the top of the crock pot with a paper towel or a tea towel before securing the lid. Doing this step will prevent condensation from dripping onto the rolls. It took 2 hours on high in my crock pot, although yours might be different. Be sure to adjust the time, not all crock pots cook the same. I use this one, it works well every single time and is easy to clean up. Once the rolls are cooked they won't feel sticky and raw on top, but you don't want to overcook them so try and find the sweet spot. These will not brown up on top like in the oven, they will however brown on the bottoms and on the sides. The extra butter you drizzled over these will sink down into the bottom of the crock and leave a nice buttery crust on your rolls.

Combine the powdered sugar, 1/4 teaspoon of orange zest, and 2 teaspoons orange juice and whisk to combine. If needed add a bit of milk or water if the glaze is too thick. You want it runny enough to pour over the rolls, but not so runny it won't coat them. Serve warm and enjoy!


Some tips: 
  1. These are better served right away. They can be zapped for a few seconds in the microwave the next day, but each day they sit out the dryer they will become. As you can tell I had to photograph the next day, since I tried these out at night when Isla was asleep. 
  2. The glaze is up to you. Depending on how much you like orange, you can adjust to taste. If you don't like the zest as much you can leave it out of the glaze, and substitute more orange juice instead of milk. 
  3. If you don't like cinnamon, leave it out. Very easy to adapt to your liking! 
  4. I wish I had used foil to make the inside of the crock smaller. As these cook they puff up, if there's too much room they lose their shape and unroll a bit. Try making a foil ring to place around these so they don't unroll much. 
Per orange roll: 231 calories, 9 grams fat, 35 grams carbs, 11 grams sugar, and 3 grams protein.

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