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3.01.2009

Orange Cinnamon Rolls

1 loaf (1 pound) frozen bread dough, thawed
1/4 cup butter, softened
1/2 cup chopped pecans
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
2 to 3 tablespoons orange juice

On a lightly floured surface, roll dough into a 14-in. square. Spread with butter. In a small bowl, combine the pecans, sugar, brown sugar, orange peel and cinnamon. Sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seams to seal. Cut into 28 slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.

Pistachio Pudding Parfaits

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
10 pecan shortbread cookies, coarsely crushed

In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside. Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving.