Orange Cranberry Sticky Rolls

Ingredients

    Topping:

    18 oz (2 1/2 cups) packed brown sugar

    10 oz (1 1/4 cups) butter or margarine, melted

    5 1/4 fl oz (2/3 cup) orange juice

    1/4 oz (2 Tbsp) grated orange zest

    Rolls:

    5 lb (full box) Krusteaz Professional® Buttermilk Biscuit Mix 734-0320

    30 fl oz (3 1/2 cups) orange juice

    10 oz (1 1/4 cups) butter, melted

    28 oz (4 cups) packed brown sugar

    16 oz (3 1/3 cups) sweetened, dried cranberries

 

Yield

Makes 6 1/4 dozen, 2 1/2 oz rolls

Method

    1. For topping, place brown sugar, butter, orange juice and orange zest in medium bowl. Stir until blended.

    2. Pour into prepared 24 x 16 x 2-inch pan.

    3. For rolls, place Krusteaz Professional Buttermilk Biscuit Mix and orange juice in mixer bowl.

    4. Using a paddle, mix on low speed 30 seconds. Change to medium speed and mix 30 seconds.

    5. Scale into 5, 22 oz pieces. Roll each piece into 15×10-inch rectangle.

    6. Brush butter over 5 dough rectangles. Sprinkle dough with brown sugar and cranberries.

    7. Starting at long edge, roll jelly roll fashion into 15-inch roll. Pinch seam to seal.

    8. Cut into 1-inch slices and place on topping in pan.

    9. For convection oven, bake at 375°F 5-10 minutes; for standard oven, bake at 425°F 10-15 minutes.

 

WHEAT