Orange Sticky Rolls Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Light corn syrup | 2 Tablespoon | |
| Orange peel | 1 1/2 Teaspoon, finely shredded | |
| Orange juice | 2 Tablespoon | |
| Margarine | 1 Tablespoon | |
| Nonstick spray coating | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Margarine | 1/4 Cup (16 tbs) | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
In a medium saucepan stir together 1/2 cup sugar, corn syrup, orange peel, orange juice, and 1 tablespoon margarine.
Bring just to boiling, stirring constantly.
Spray an 8x8x2-inch or a 9x9x2-inch baking pan with nonstick coating.
Pour in orange mixture and set aside.
Stir together flour and baking powder.
Cut in 1/4 cup margarine till mixture resembles coarse crumbs.
Make a well in the center.
Add milk, stirring just till dough clings together.
Turn out onto a lightly floured surface and knead gently 15 to 20 strokes.
Roll into a 12x9-inch rectangle.
Stir together 2 tablespoons sugar and cinnamon, then sprinkle over dough.
Roll up jelly-roll style, starting from one of the short sides.
Slice into nine pieces.
Place, cut side down, on top of orange mixture in pan.
Bake in a 425° oven for 20 to 25 minutes or till golden.
Cool 1 minute.
Loosen sides, then invert onto a plate.
Bring just to boiling, stirring constantly.
Spray an 8x8x2-inch or a 9x9x2-inch baking pan with nonstick coating.
Pour in orange mixture and set aside.
Stir together flour and baking powder.
Cut in 1/4 cup margarine till mixture resembles coarse crumbs.
Make a well in the center.
Add milk, stirring just till dough clings together.
Turn out onto a lightly floured surface and knead gently 15 to 20 strokes.
Roll into a 12x9-inch rectangle.
Stir together 2 tablespoons sugar and cinnamon, then sprinkle over dough.
Roll up jelly-roll style, starting from one of the short sides.
Slice into nine pieces.
Place, cut side down, on top of orange mixture in pan.
Bake in a 425° oven for 20 to 25 minutes or till golden.
Cool 1 minute.
Loosen sides, then invert onto a plate.
Chef
