The weekend flew by in a flurry of activity.
No doubt many of you were right there with me running from store to store stocking up and working down a long grocery list.
With Thanksgiving on Thursday just 4 days away, most of us have buttoned down on our menus and it's all systems go!
So how about a special treat for the long weekend? It really is one of the best times I think as far a holidays go in the U.S. Families are at home and huddled around the fire place and there are so many opportunities for long relaxed meals.
Leftovers of course but also a nice treat for breakfast and brunch. Now let me be honest, this family has never been a fan of cinnamon rolls. I guess, it's one of those things which you either do or don't.
So using up leftover cranberry relish mixed up with some good quality orange marmalade like Bonne Maman so you hit some of those bitter notes, is an exceptional way to reinvent a old classic.
Using a basic roll recipepaired with filling and finished with a nice orange juice-sugar glaze. Ooh la la!
You'll just have to trust me when I tell you that you will L.O.V.E these rolls and they'll be a highlight of your brunch. They'er super easy to put together and what a great way to use up left over relish but also a great way to kick off the holiday week just when you make that batch of fresh cranberry relish.
And before you go off to the kitchen, you'll love that the convenience of making the dough the night before and refrigerating overnight after the first rise thus allowing you to whip up these gorgeous rolls as early morning treats with your cuppa.
We loved it so much for our Sunday brunch yesterday that I carried batch to work as a holiday treat for colleagues. It was gobbled up in 15 minutes flat! And thoroughly appreciated might I add.
So this week, I'm going to ignore my thickening waistline and enjoy the time ahead for what it is - a time to be ever so grateful for all the gifts the universe has bestowed on us which I humbly must admit have been plentiful.
And enjoying all the wonderful eats that makes Thanksgiving such a special holiday here in the U.S. and hands down, my favorite!
Gather the ingredients,
Makes 9 rolls,
Rolls:
2/3 cup water, warm @ 110 deg F
1 tbs active dry yeast
2 tbs sugar
1/4 cup freshly squeezed orange juice
2 cups Unbleached all-purpose flour
1/4 cup (4 tbs) softened, unsalted butter
½ tsp Vanilla bean paste
3/4 tsp salt
1/4 cup nonfat dry milk
1/4 cup potato flour or potato flakes
Oil for greasing mixing bowl
Filling:
1/2 cup leftover cranberry relish
1/4 cup good quality marmalade such as Bonne Maman
Icing:
1 cup confectioners or powdered sugar
½ tsp Vanilla bean paste
2 tbs freshly squeezed orange juice
Cranberry-Butter (optional):
½ cup unsalted softened butter
1/3 cup leftover cranberry relish
Preparation: Preheat the oven to 350 deg F
Proof the yeast: In a microwave safe bowl or pyrex measuring cup heat the water & sugar until luke warm (110 deg f). Remove form the microwave, Stir to dissolve the sugar and add the yeast. Stir to combine and set aside for 10 minutes. The yeast should activate and foam up. If this doesn't happen, discard and repeat with a new batch of yeast.
Orange: Freshly squeeze an orange measuring 1/4 cup and reserving the rest for the glaze.
Cranberry orange filling: Prepare the cranberry relish with sugar or use leftover cranberry relish. Combine the cranberry and orange marmalade. Mix together in a bowl until thoroughly combined and set aside.
Cranberry-butter: Whip up softened butter and cranberry relish in a bowl until combined. Serve with warm rolls.
Method:
In the bowl of an electric stand mixer if using, add all the ingredients for the rolls including the proofed yeast and orange juice.
Process for a few minutes until a very soft dough is formed.
Lightly grease a mixing bowl and empty the dough into it forming a rough ball. Cover the bowl with cling wrap and place in a warm place like the inside of microwave. Let it rise until nearly doubled in bulk, about 60 minutes.
Refrigerate overnight if you can and proceed with the recipe the next morning.
Turn over an 11' x 17" baking tray or jelly roll pan and wipe it clean with a damp cloth and then dry with a clean cloth. It is a good measure tool and work surface.
Oil the surface ofn the overturned baking tray. Gently deflate the dough, and transfer it onto the surface. With clean hands, pat it into a 11" x 16" rectangle.
Spread the filling evenly over the dough with a rubber spatula or wooden spoon.
Roll the dough into a log starting with a short edge and pinch the seam closed at the very end.
Using a pizza cutting wheel, cut the log into 9 equal slices - approx. 1-1/2" thick slices.
Spray a 9" square baking dish or ceramic baker with non-stick baking spray.
Place the rolls cut side up, in rows. Cover with cling wrap and and let them rise until swollen and puffy for about 45 to 60 minutes.
Bake the rolls until brown around the edges and golden brown in the center, about 25 to 30 minutes; tent with foil if they appear to be browning too quickly.
Meanwhile, make the icing: Combine the sugar, vanilla bean paste and just enough orange juice to make a spreadable icing.
Allow the rolls to cool for 10 minutes, then drizzle with the icing and serve with cranberry-butter. So so lovely with a hot cuppa coffee!
Make Ahead tips: Store any leftovers well-wrapped, at room temperature, for several days or freeze for longer storage.
Enjoy!