Orange peel cinnamon buns
Ingredients
- 4 large navel oranges
Dough:
- 3 cups (710 milliliters) bread flour
- 3 tablespoons (45 milliliters) sugar
- 3/4 teaspoon (3.75 milliliters) salt
- 2-1/4 teaspoons (11.25 milliliters) active dry yeast
- 1 cup (240 milliliters) warm whole milk
- 1/4 cup (60 milliliters) butter, melted
Filling:
- 2/3 cup (180 milliliters) brown sugar
- 2 tablespoons (30 milliliters) cinnamon
- 1/4 cup (60 milliliters) butter, melted
Icing:
- 1 cup (240 milliliters) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
- 2 teaspoon (10 milliliters) milk
Garnish:
- 3/4 cup (180 milliliters) pecans, toasted, chopped
Directions
Dough:
- In a large bowl, mix the flour, sugar, salt, and yeast together until evenly dispersed, set aside.
- In a small pan heat the milk and butter together until the butter is melted and not too hot.
- Stir the butter mixture into the flour mixture. and knead with hand or with stand mixer for three to four minutes or until the dough is no longer sticky.
- Place dough in a lightly oiled bowl, cover, and let rest for 30 minutes.
Oranges:
- Slice the oranges in half and remove the flesh from the inside using a paring knife or grapefruit spoon.
- Leave a little flesh inside the peels.
Filling:
- In a bowl add brown sugar, cinnamon and butter, whisk together, and set aside.
- Divide the ball of dough into two pieces.
- On a lightly floured surface, roll out each piece of dough into a long, narrow rectangle.
- Crumble the cinnamon-sugar-mixture over the entire surface of both rectangles of dough.
- Starting at one of the short ends of one of the pieces, carefully roll up the dough into a log, then pinch the edge of the dough to seal.
- Slice into four equal pieces, then repeat with the other rectangle of dough.
- Insert each cinnamon bun into an orange peel, pushing down firmly.
- Set aside to proof an additional 30 minutes.
Icing:
- In a bowl, combine powdered sugar, vanilla extract, and milk.
Oranges:
- Turn on half of the barbeque to medium or 350 F (175 C).
- Place the stuffed oranges on a baking sheet and cover with tinfoil.
- Place the sheet of covered stuffed oranges on the unlit side of the grill and close the lid.
- Cook the oranges for the first 15 minutes covered with tinfoil.
- After remove the tinfoil and continue cooking for the final ten minutes with the grill turned up to high or 400 F (205 C) and lid closed.
- Cook for 25 minutes total, or until a toothpick inserted into the center of the cinnamon bun comes out clean.
- Remove from grill let cool for five minutes.
To serve:
- Place pecans and drizzle the icing on top of the cinnamon oranges.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
