Sunday, October 25, 2009

Easy Orange Danish Rolls

When I was growing up, a big weekend breakfast treat was those orange danish rolls that came in the can. (How 70's suburban, right?) They were oh-so-much-more exotic than cinnamon rolls. I giggled when I found this recipe in Southern Living almost a year ago. I pulled it out when I was feeling nostalgic one recent Saturday morning. Took me right back to the golden years.

Easy Orange Danish Rolls
Makes 11 rolls.
Adapted from Southern Living.

1/2 (8-oz.) package cream cheese, softened
1/4 cup firmly packed light brown sugar
11/2 teaspoons orange zest
1 (11-oz.) can refrigerated crescent rolls
2 tablespoons granulated sugar
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon milk

Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll crescent dough onto a lightly floured surface. Roll lightly to seal perforations.

Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices.

Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden.

Stir together powdered sugar and milk in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.

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