Breakfast, Brunch, Pastry
comments 2

Altered States

Before you go and get all self righteous on me about overly processed, preservative laden canned goods…
Yes, I used readi-mades – occasionally. Why? Because they can be particularly handy, and because not everyone has the time, talent and ability to do everything from scratch – but everyone has the right and duty to serve their family something more than just microwaving a pizza. I like to show that canned goods are just as good of a jumping off point as fresh ingredients…. in some things.

I’m a sucker (with a capital G) for those tubed sweet rolls. The gooey cinnamon rolls are good, but I especially loved the orange ones as a kid. Maybe it’s because my taste hadn’t changed, maybe it was because they were always waiting on me at the breakfast table when my dad didn’t really feel like cooking breakfast, maybe it was because it was my job to squeeze the little pouch of overly orange flavored icing over the still-warm-from-the-oven pan. Whatever the reason, I still crave them today.

Unfortunately, they don’t taste like they used to. They aren’t as orange-y as they should be – the pastry isn’t as crisp. But then again.. is anything really like we remembered it?

52fd6-dscn0693tsc

I bought a tube tonight on a whim, thinking I’d try to dial up the sophistication (if you can use that word with a canned sweet roll) a bit.

I’ve added an almond filling and a splash of Grand Marnier to the glaze. I swear, these are damned tasty.  And if you come to my house one morning, yeah, I’m going to serve them to you.

Justified Canned Sweet Rolls
Serves 4 to 8
Ingredients
1 Tube Orange Sweet Rolls Dough
1 Cup Almond Flour
1/2 Cup Sugar
1/4 Cup Orange Juice
2 Tablespoons Butter (or Substitute) – Softened
2 Teaspoons Orange Liqueur
9″ Cake Pan
Small Mixing Bowl
Spatula

  • Preheat the oven to 375
  • Pop open the can of rolls
  • On a clean work surface, carefully roll out the precut dough in 1 sheet
  • In a small bowl, mix together the almond flour, sugar, OJ and butter, and stir until it forms a light paste
  • Spread the almond mixture over the unrolled sheet of pastry
  • Re-roll the pastry as tightly as you can without sqoozing out the filling
  • Lightly spray the cake pan with cooking spray and separate the individual rolls into the pan – rolls just touching
  • Bake at 375 for 18 to 20 minutes – or, until the tops of the rolls are lightly browned
  • While they’re baking, mix together the supplied glaze and the liqueur
  • Remove the rolls from the oven and allow to cool for 5 minutes
  • Drizzle the augmented glaze over the top and serve.

2 Comments

Comment Fodder... pile on