Orange Pull Aparts Recipes

Steps:

• Preheat oven to 350°. Grease a 10-in. fluted tube pan with 1 tablespoon butter., Place pudding mix in a shallow bowl. In a small bowl, toss figs and walnuts with orange zest. Reserve icing from sweet rolls. Separate rolls and cut each in half. Roll each piece in pudding mix. Arrange half of the pieces in prepared pan, cut side facing center of pan. Top with half of the fig mixture; repeat layers., Add remaining melted butter to remaining pudding mix; stir until smooth. Drizzle over top., Bake, uncovered, 30-35 minutes or until golden brown. Immediately invert onto a serving plater. Spread with reserved icing; serve warm.

Steps:

• Open tube of crescent rolls; do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to within 1/8 in. of bottom, being careful not to cut all the say through. Fold down alternating slices from left to right to form a loaf. , Bake at 375° for 20-25 minutes or until golden brown. Combine butter, honey and orange zest; brush over the loaf. Serve warm.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, egg yolks, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape into balls. In a shallow bowl, combine sugar and orange zest. , Sprinkle 1/4 cup almonds into a greased 10-in. fluted tube pan. Dip half the balls in melted butter; roll in sugar mixture. Arrange over almonds. Sprinkle with remaining 1/4 cup almonds. Repeat with remaining balls. Cover and let rise until doubled, about 30 minutes. , Bake on lowest oven rack at 350° for 38-42 minutes or until golden brown (cover loosely with foil if browning too quickly). Cool for 10 minutes before inverting onto a platter.

Steps:

• In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.
• Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.
• Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.
• Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
• Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.

Steps:

• In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup.
• Place into breadmaker.
• Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the breadmaker and turn machine onto dough cycle.
• When cycle is complete, divide the dough into 20 equal portions and roll into balls.
• Dip balls into melted butter and then into white sugar.
• Place in greased bundt pan.
• Let rise for 35 to 45 minutes.
• Bake in a preheated 375 F degrees (190 degrees C) for 25-30 minutes.
• Let cool for 5 minutes then remove from pan.
• If desired, glaze with a mixture of confectioners' sugar and orange juice.

Steps:

• Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
• Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
• Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
• Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
• Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
• Enjoy!

Steps:

• Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal., In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan., Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.