2 tablespoons water
2 teaspoons cornstarch
3/4 cup frozen orange juice concentrate, thawed
1/4 cup sugar
2 tablespoons margarine or butter
2 tablespoons light corn syrup
1/2 cup chopped pecans
1 16-ounce package hot roll mix
2 tablespoons sugar
1 tablespoon finely shredded orange peel
1/4 cup sugar
3/4 teaspoon ground cinnamon
In a small saucepan combine the water and cornstarch; stir in the thawed orange juice concentrate, 1/4 cup sugar, the margarine or butter, and corn syrup. Cook and stir until mixture is thickened and bubbly. Stir in pecans. Set aside.
Prepare roll mix according to package directions adding the 2 tablespoons sugar and the orange peel to the mix. Divide dough into 32 pieces. Form each piece of dough into a ball. Pour half of the orange mixture into the bottom of a lightly greased 10" fluted tube pan. Place half of the dough balls atop the orange mixture.
In a small bowl combine the other 1/4 cup sugar and the cinnamon. Sprinkle half of the sugar mixture over the dough balls in the pan. Repeat layers of remaining orange mixture, dough balls, and sugar mixture. Cover and let rise in a warm place until nearly double (about 30 minutes).
Bake in a 350 degree oven for 30 to 35 minutes or until golden brown. Let stand on a rack for 2 to 3 minutes. Loosen sides and invert onto a serving plate. If any topping remains in pan, spread atop the ring. Cool about 20 minutes; serve warm.
Recipe makes 10 servings.
Serving size: 1 serving
Calories: 318; Total Fat: 7g; Saturated Fat: 1mg; Cholesterol: 0mg; Sodium: 338mg; Carbohydrates: 59g; Fiber: 1g; Protein: 6g
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