Cinnamonoranges Recipes

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:

• Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet.
• Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger.
• Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously.

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:

• 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:

• 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:

• Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature.
• A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

Steps:

• In a large saucepan, combine the cider, juice and candies. Place the allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, 5 minutes. , Discard spice bag; stir in honey. Transfer to a 3-qt. slow cooker; keep warm over low heat.

Steps:

• Cut off the top third of an orange. Stand upright and use the knife to cut around the flesh, then scoop out with a spoon. Repeat with the remaining oranges. Reserve the flesh for fresh-squeezed orange juice, if desired.
• Place a cinnamon roll in each orange cup. Set upright in a medium cast iron skillet and cover the pan loosely with foil. Place the pan over a fire or grill and cook for 35-45 minutes, or until the cinnamon rolls are golden brown and cooked through.
• Remove the foil and spread the icing over the hot cinnamon rolls. Top with orange zest from a leftover rind, if desired.
• Enjoy!