This week is not my week. First Little Miss got sick, then I got sick and now Little Mister is sick. That is a lot of cranky in one house. Too much if you ask me. All I want to do is drink tea, lie on the couch and watch American Horror Story. When you have 2 sicks kids that, is NOT an option.
Then yesterday I wanted to take the kids out for a little while because they
were driving me crazy needed to get out. I got them dressed, shoes and jackets on and then….. I couldn’t find my keys. Not in my purse, not in the key spot, not fricken anywhere. There were gone. Totally disappeared off the face of the earth. I had to tell my kids that we had to stay home because aliens abducted my keys. Two cranky kids, in coats, told we can’t leave, NOT impressed, let me tell you.
Oh and did I mention, I have developed some weird back pain that makes it hard to sit, and gives me weird shooting pains down my leg. I know it’s totally punishment because I was lazy and haven’t been running lately. I know it’s body telling me to get moving again.
So, ya, this has not been my week but now that ya’ll have listening to me whimper and whine (thanks btw) I can tell you about something that totally makes things look up. This kind of deliciousness makes me smile from ear to ear.
These fluffy cinnamon-like rolls are made with mandarin orange zest and dried cranberries. Then I made a glaze with the oranges and smother the rolls. Oh and I baked them in a bundt pan just to be different. They are sweet and fluffy and so, so fabulous.
Mandarin Orange Cranberry Sweet Rolls
- 2 c whole milk
- 1/2 c vegetable oil
- 1/2 c granulated sugar
- 1 package dry active yeast
- 4 1/2 c all purpose flour - separtated
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tbs mandarin orange zest
- 1/2 c sugar
- 1/2 c butter - melted
- 1 c dried cranberries
Mandarin Orange Glaze
- 1 c confectioners sugar
- 1/4 + 2 tbs fresh squeezed mandarin orange juice
- In a large pot heat milk, granulated sugar and vegetable oil until just before boiling, stirring occasionally. Take off heat and let sit 45 minutes to 1 hour.
- You want it warm but not hot. Once the mixture is warm sprinkle on your package of yeast. Let it sit a minute or 2.
- Add 4 c of your flour. Stir with a wooden spoon until well mixed and doughy.
- Put the lid on your pot and let sit for one hour. If your house is cold place the pot in the oven (turned off).
- While your mixture is rising, take your orange zest and sugar and mix them together with your fingers.
- After an hour your dough will be fluffy and have almost doubled.
- Add in your remaining 1/2 c flour, baking soda and baking powder.
- Stir until everything is almost mixed in and then turn dough out onto a floured surface.
- Knead dough until no flour streaks remain.
- Roll out your dough to a big rectangle. Melt your butter. Brush your pans with melted butter then brush your dough with melted butter. Slather it on there. No need to skimp. Now sprinkle on all that orange sugar and rub it into the dough so it's completely covered in orange and sugar. Then sprinkle on your cranberries.
- Now roll up your dough. Start at the long end away from your and begin rolling the dough towards you. You don't want to roll the dough too tight. Once it's all rolled up cut dough about 2 inches thick. Place in your pans so they are just touching.
- Cover and let sit another 30 minutes.
- Preheat oven to 400 F and move oven rack to the middle position.
- Bake for 12-18 minutes until all the tops are lightly browned and a toothpick inserted in the middle bun comes out clean.
- Invert on a serving tray or don't. They are beautiful both ways.
Mandarin Orange Glaze
- In a medium bowl sift confectioners sugar and then add in juice and whisk. Pour liberally over sweet rolls.
- Rolls adapted from these