Description
These 5-ingredient citrus-burst breakfast rolls use store-bought dough filled with an orange-lemon sugar mixture and topped with a simple citrus glaze. They offer a bright, sticky, warm breakfast with minimal effort, perfect for busy mornings.
Ingredients
- 1 can refrigerated crescent roll dough or crescent sheet dough, 8 ounces
- 2 tablespoons unsalted butter, very soft
- 1/4 cup granulated sugar
- 1 tablespoon packed orange zest
- 1 teaspoon fresh lemon zest
- 3/4 cup powdered sugar
- 3 to 4 tablespoons fresh orange juice
Instructions
- Preheat the oven to 375°F. Lightly grease an 8 inch round cake pan or small baking dish.
- Mix the soft butter, granulated sugar, orange zest, and lemon zest in a small bowl to form a spreadable citrus sugar paste.
- Unroll the crescent dough on a lightly floured surface. Press the seams together to form a rectangle if using perforated dough, with the long side facing you.
- Spread the citrus sugar mixture evenly over the dough, stopping short of the edges.
- Roll the dough tightly from the long side into a log. Slice the log into 8 even pieces with a sharp knife.
- Arrange the slices, cut side up, in the prepared pan, leaving space between them for expansion.
- Bake for 12 to 15 minutes until the rolls are puffed and the edges are golden.
- While the rolls bake, whisk the powdered sugar and 3 tablespoons of orange juice until smooth. Add more juice slowly until you reach a thick but pourable glaze consistency.
- Let the rolls cool in the pan for 5 minutes. Drizzle the citrus glaze generously over the warm rolls.
- Serve warm.
Notes
- For an orange-only flavor, use all orange zest and juice.
- Add 1/4 teaspoon ground cardamom or cinnamon to the sugar mixture for a winter flavor.
- You can swap crescent dough for refrigerated biscuit dough pressed into a rectangle.
- Sprinkle 1/4 cup finely chopped nuts over the filling before rolling for crunch.
- Keep the dough cold until you are ready to fill and roll for easier handling.
- Roll the dough tightly to keep spirals neat.
- Use a sharp, serrated knife or unflavored dental floss to slice the log cleanly.
- Let rolls cool briefly before glazing so the icing adheres better.
- Store leftovers covered at room temperature for 1 day or refrigerated for up to 3 days.
- Reheat individual rolls briefly in the microwave or on a baking sheet at 325°F for 5 to 7 minutes for a crisper edge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American