I’m always on the lookout for quick, delicious recipes to add to my holiday lineup…even at this late date! This past weekend I spent time with three of my oldest, dearest friends, laughing, talking, and eating great food. Loretta treated us to her delicious Orange Pecan Rolls for breakfast and sent us all into a food coma on Saturday morning. I KNEW I needed this recipe for a quick, yummy breakfast on Thanksgiving Day!
These rolls will go together quickly on Thanksgiving morning because you use cans of biscuits or rolls you find in the refrigerator case at the grocery store. That makes these the perfect addition to the bounty in the kitchen on Thanksgiving Day.
Quick Orange Pecan Rolls
Preheat oven to 350°.
- 1 cup brown sugar
- 1/2 cup chopped pecans
- 2 tsp grated orange peel (this will be roughly the zest of a large orange)
- 1/2 c. melted butter
- 2 cans refrigerator biscuits
Mix together the sugar, pecans, and orange peel.
Gently reshape biscuits or rolls into balls. (Loretta used cans of croissants and those were YUMMY! I’d like to try this with balls of freezer dough sometime.) Don’t compress or flatten the dough too much.
Drop the dough balls into the melted butter and then roll them in the sugar/pecan mixture.
Place in baking dish (a Bundt pan, a springform pan, or a angel food cake pan will all work.) If you want to be really naughty, drizzle some of the butter and the sprinkle the remaining sugar/pecan/orange picture over the top.
Bake 35 – 40 minutes or until brown.
Pour icing over top and turn out onto a large plate as soon as you remove the pan from the oven.
- 1 c. powdered sugar
- 2 T. orange juice
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