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recipe image Shareable Orange-Cinnamon Roll

Shareable Orange-Cinnamon Roll

Shareable Orange-Cinnamon Roll

Tia Mowry’s prep shortcut for this deliciously sweet, satisfying breakfast? She uses refrigerated crescent roll dough! It makes this recipe so much easier to accomplish any time the craving hits. She loves to serve the roll straight from the skillet for a rustic look—it’s the perfect sharable treat for family brunch.

Tia Mowry’s prep shortcut for this deliciously sweet, satisfying breakfast? She uses refrigerated crescent roll dough! It makes this recipe so much easier to accomplish any time the craving hits. She loves to serve the roll straight from the skillet for a rustic look—it’s the perfect sharable treat for family brunch.

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  • Prep time25 minutes
  • Cooking time25 minutes
  • Portions8

Ingredients

  • 1/2 cup granulated sugar
  • 1 orange, zested and juiced
  • 1 teaspoon cinnamon
  • nonstick cooking spray
  • 2 tubes refrigerated crescent roll dough
  • 1/2 cup plus 1 teaspoon Country Crock® Original Spread, divided
  • 3/4 cup confectioners' sugar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat the oven to 400 degrees F. Put the sugar into a bowl and add the orange zest. Mix them together with your fingers, rubbing to evenly flavor all the sugar with the zest. Stir in the cinnamon. Spray a 10-inch ovenproof skillet with nonstick cooking spray.
  2. Unroll 1 sheet of the crescent roll dough on a clean work surface, with the long end of the rectangle closest to you, keeping the dough in one piece. It’s okay if the perforations in the dough stretch apart a bit; just pinch and squish them back together. Using a butter knife or spatula, spread the rectangle of dough with half the Country Crock. Then sprinkle half the sugar mixture all over the dough and pat it gently with your hands to help it adhere evenly. Starting at the long end close to you, carefully roll up the dough into a tight spiral “snake,” with the sugar mixture inside. Gently lift the roll into the skillet and curl it around itself, starting in the center of the skillet, to make a spiral bun.
  3. Repeat the process with the other tube of dough and the remaining Country Crock and sugar mixture. Gently lift the second roll into the skillet and put one end against the end of the first dough roll. Wrap the second roll around the first, to create one big spiral roll. Pinch any perforations together, and pinch and tuck the two ends of the dough together where they meet. Bake for 25 minutes, until the bun is puffed and golden brown.
  4. Meanwhile, stir together the powdered sugar, 1½ tablespoons of the fresh orange juice, and a teaspoon of melted Country Crock in a bowl. You want a thick glaze that falls off a fork in slow, thick ribbons. If you need more orange juice, add it in drops.
  5. Remove the bun from the oven and let it cool for 5 minutes. Use a fork to drizzle the bun all over with the orange glaze. Serve warm.
Tia’s Tip: No need to wait for butter to soften! Country Crock is easily spreadable, so you can mix it with the filling’s orange zest, sugar, and cinnamon right away.

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