Caramel-orange coffee ring

1 Servings

Ingredients

Quantity Ingredient
1 pack Hot roll mix; 13-3/4 oz pk
⅔ cup Milk; warm (105 to 115)
2 Egga; slightly beaten
2 tablespoons Orange rind; grated, PLUS
2 teaspoons Orange rind; grated
2 tablespoons Butter (or marg.); PLUS
2 teaspoons Butter (or marg.); softened
⅓ cup Sugar, brown; firmly packed
1 teaspoon Cinnamon, ground
½ cup Sugar, brown; firmly packed
¼ cup Butter (or marg.); softened
2 tablespoons Syrup, light corn
3 tablespoons Nuts; chopped
1 tablespoon Orange rind; grated

Directions

NUTTY ORANGE GLAZE

Remove yeast package from roll mix. Sprinkle yeast over warm milk in a large mixing bowl, sitrrin guntil dissolved (about 5 minutes). Stir in eggs and 2 teaspoons orange rind. Add roll mix; blend with dough hook of electric mixer until combined. Shape dough into a ball in mixing bowl (dough will be very soft).

Cover and let rise until doubled in bulk (about 1 hour). Turn dough out onto a floured surface; pat top with a small amount of flour.

Roll into a 16x12" rectangle, and spread with butter. Combine sugar, 2 tablespoons orange rind, and cinnamon; sprinkle over butter.

Starting at long edge, roll up dough jellyroll fashion; press seam to seal. Cut into 16 (1") slices.

Grease a 10" tube pan; spoon Nutty Orange Glaze into pan, spreading evenly. Stand 10 dough slices along edge of pan, cut side against side of pan. Stand remaining 6 slices up, cut side aginast center tube of pan.

Cover and let rise until doubled in bulk (about 1 hour). Bake at 375 degrees for 30 to 35 minutes. Cool 2 minutes, and turn out onto a serving platter.

Nutty Orange Glaze: Combine sugar, butter, and corn syrup in a small mixing bowl; beat until fluffy. Stir in remaining ingredients. Yield: aobut ¾ cup.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

Related recipes