- 8
- 15 mins
- 27 mins
Ingredients
- Rolls:
- One 8-ounce can crescent rolls
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon ground cardamom
- 1 teaspoon orange zest
- Glaze:
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon orange zest
- One 1 1/4 tablespoon orange juice
Preparation
Step 1
Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin pan.
Unroll the dough on a working surface, and press the perforations together so that the dough is one continuous sheet. In a small bowl, combine the sugar, cardamom and orange zest. Sprinkle over the dough and gently pat down.
Starting from the long end of the dough, begin to roll the dough into a long cylinder. With the seam-side down, cut the cylinder crosswise into 8 equal pieces. Place the pieces cut-side up in the pan. (You will have 4 empty cups.)
Bake in the oven until golden, 12 to 15 minutes.
While the buns are baking, make the glaze. In a small bowl, stir together the sugar and zest. Drizzle in 1 tablespoon orange juice, and stir until it is the consistency of icing. If it’s too thick, add more juice.
Remove the buns from the oven. Let sit for 1 minute before removing from the pan. Drizzle the glaze over the buns.