Orange Cinnamon Rolls for Breakfast

By RoketJSquerl

By using a popular store-bought biscuit dough, these can be made in the morning without having to get up at 4:00 AM. No one but you will ever know, unless you tell them.

Ingredients

• One 7 1/2 Oz. Can of Pillsbury Grands Buttermilk Biscuits
• 3/4 C Dark Brown Sugar
• 2 Tsps Cinnamon
• 2 Tbsps Unsalted Butter (1 Tbsp. melted and 1 Tbsp. solid)
• 3/4 C Powdered Sugar
• 1/8 C Cream Cheese
• 1 Tbsp Orange Juice, preferably fresh squeezed
• 1 Tbsp Milk
• Flour
• Orange Zest, from 1 orange

Preparation

Step 1

Preheat oven to 350F. Grease an 8"x8" pan with butter and set aside.

In a bowl mix brown sugar, cinnamon and melted butter. Mix thoroughly and set aside.

In another bowl mix the powdered sugar, cream cheese, orange juice and milk. Mix to combine. Try to eliminate as many lumps as possible.

Separate the biscuits. Lightly flour the work surface with flour. Roll out the biscuits to 1/8" thickness (the shape should be slightly oval to rectangular). Use a sharp knife to cut the dough in half lengthwise. Cover the dough generously with the brown sugar/cinnamon mixture. Starting with one corner from the long end, roll the dough up jellyroll fashion, and pinch the remaining corner to seal. Place in the buttered pan and space 1/4" apart.

Bake in the oven for 20-25 minutes. After 25 minutes, watch the tops of the rolls. The tops should be nice and golden in color and the cinnamon and sugar should be mostly melted.

Remove from the oven and drizzle with the powdered sugar orange glaze. Top with grated orange zest.
Let rolls sit for 15 minutes to allow to be served easier.