Cinnamon Oranges Recipes

Steps:

• Peel oranges, then slice crossways into rounds and arrange on a pretty plate.
• Add a few apple slices, if desired.
• Lightly dust with cinnamon and serve immediately.

Steps:

• With a sharp knife, remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange on 4 plates.
• Whisk together orange juice and lemon juice, sugar (or Splenda) and cinnamon. Spoon mixture over the orange slices.

Steps:

• Cut the skin off the oranges, going straight to the flesh. Discard the skins. Slice the oranges and arrange on a platter. Sprinkle with cinnamon and caster sugar.

Steps:

• Place sliced oranges in a serving bowl.
• Mix sugar and cinnamon together in a small bowl.
• Sprinkle cinnamon/sugar mixture over oranges.
• Cover bowl and refrigerate at least one hour.

Steps:

• For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
• Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
• Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
• For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.

Steps:

• Heat oven to 400ºF.
• Cook water and sugar in medium skillet on medium heat 5 min. Remove from heat.
• Stir in zest and cinnamon. Add nuts; stir until evenly coated.
• Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 10 min.; cool.

Steps:

• Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.

Steps:

• Peel the oranges and slice into 1/4-inch thick slices.
• Place on a serving platter.
• Mix honey and cinnamon in a small bowl.
• Drizzle the honey mixture over oranges and garnish with mint leaves. Enjoy!

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

Steps:

• Dissolve yeast in warm water in lg mixer bowl.
• Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
• Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
• Stir in enough of the remaining flour to make a dough easy to handle.
• Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
• Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
• Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
• Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
• Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
• Cut roll into 15 slices about 1" wide.
• Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
• Cover and let rise until double, about 30 minutes.
• Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
• If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
• Recipe is easily doubled.