February 22, 2012 by E.
For my first recipe, I wanted to do a breakfast item (although these could also be repurposed into a casual dessert). Me, I’m a morning person, especially when I have the luxury of awakening without the prodding of an alarm clock. Generally, I find myself happy to be awake, eager to get up and greet the day. My boyfriend, however, is never happy to be awakened, even when I do it in the nicest of ways (he’s been woken up via blow job on multiple occasions). In order to get him out of bed before 10AM, I resort to bribes, usually in the form of breakfast.
A few weekends ago, we found ourselves with a bounty of Florida oranges, which had been sent up to Connecticut by my mother, and I wanted to find a creative way to use them up. As my boy has a serious sweet tooth, this is what I came up with.
Orange Sticky Crescent Rolls
For the sauce:
Juice of 1 and a half oranges (preferably a Florida orange) – about 1 cup
1/2 cup water
3/4 cup sugar
1/2 tsp cinnamon
1/2 tbsp honey
3-5 thin strips of orange peel
For the rolls
1 tube crescent rolls (like Pilsbury)
1 orange – to yield 8 slices
Butter (for the pan)
Start the sauce:
Mix all ingredients in a small saucepan (except the juice from the second orange – you’ll use that orange to cut into slices, and will add the remainder of that orange’s juices later) and cook over medium heat. Bring to a boil, stirring frequently.
Tip – the trick is to keep the mix bubbling (you want the water to evaporate so the sauce thickens to a syrup consistency), but not let the sugar boil over. If the liquid gets too hot, remove the pan from the heat, stir until everything settles back down, lower the heat slightly, and return pan to the burner. This isn’t a sauce you need to stir constantly, but you do need to stay in the room while it’s cooking.
Boil for 15-20 minutes, until desired consistency is achieved.
Start the rolls:
Preheat the oven to 375 (follow package instructions)
Supreme the second orange until you have 8 slices. Squeeze the rest of the juice from that orange into the pot with the sauce.
Butter (or spray) a 9×11 baking dish, or a cookie sheet.
Lightly flour a work surface and unroll the tube of crescent rolls. One at a time, place an orange slice on the bottom of the triangle and roll up as you normally would. Place on the buttered baking dish. Continue until all crescents have been prepared.
Bake according to package directions (usually 8-12 minutes). A few minutes before the rolls are ready (when they’re puffed up, but not yet golden brown on the top), drizzle each roll with a spoonful of the sauce.
Return pan to oven and continue baking until rolls are golden brown on top.
Remove crescents from the oven, cover with sauce to taste, and serve. Careful – the orange in the middle gets hot!