Taste Great, Look A Mess

My husband had a new employee start this week. I was going into the office to introduce myself, and of course I couldn’t show up empty handed!

This recipe did not take a large amount of time, maybe 45 minutes including cooking time.

The syrup is delicious. Tons of orange flavor! And it was full of buttery goodness.

The cinnamon roll portion was a little strange. No eggs was the biggest difference.

That being said, it did taste great. The dough was very light and not at all heavy.

I do think that the dough needed to be spread with a little melted butter before sprinkling on the cinnamon sugar. It did not stick. That means when you are transferring the rolls to the baking pan, some of the cinnamon sugar falls out. Just a touch of butter would have kept it in place better.

The most difficult part of the recipe is getting the rolls out of the pan. I inverted the pan, even tapped on the tins. The rolls would not come out.

I ran a knife around the edges and inverted the pan again. Still no movement.

I ended up having to use the knife to pull the rolls out of the pan. This made such a mess as the rolls broke apart a little during the process. I spread the syrup over the tops as much as I could.

So they taste great - but they look a mess!

ORANGE UPSIDAISIES

1 Teaspoon Grated Orange Rind

3/4 Cup Orange Juice

1/2 Cup Sugar

1/3 Cup Butter

1/8 Teaspoon Salt

2 Cups Sifted Flour

3 Teaspoon Baking Powder

1 Teaspoon Salt

1/3 Cup Salad Oil

3/4 Cup Milk

2 Tablespoons Sugar

1 Teaspoon Cinnamon

1/8 Teaspoon Salt

Combine orange rind, juice, sugar, butter and salt in a saucepan. Simmer over low heat for 10 minutes. Divide into 12 muffin cups. Sift together flour, baking powder and salt. Combine salad oil and milk. Add to dry ingredients and blend well. Roll out on a floured board to a 13 x 10 inch rectangle. Combine sugar cinnamon and salt. Sprinkle over the dough. Roll as for a jelly roll. Cut with a strong thread into 12 even pieces. Place in prepared muffin cups. Bake in a 400 degree oven for 20 to 25 minutes. Let stand 5 minutes. Invert on a platter.