Sticky Orange Pecan Rolls Recipes

Steps:

• Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix butter, brown sugar, pecans, corn syrup and 1/3 cup of the marmalade. Spread in bottom of baking dish.
• In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir 3 cups of the Bisquick mix, the granulated sugar and orange peel. Gradually stir in yeast mixture until soft dough forms.
• On surface sprinkled with additional Bisquick mix, knead dough until smooth and elastic, about 10 minutes, adding remaining 1/2 cup Bisquick mix as needed. Roll dough into 16x12-inch rectangle.
• Spread remaining 2/3 cup marmalade on dough to within 1 inch of edges. Starting with short side, roll up tightly; pinch edges to seal. With sharp knife, cut dough into 12 slices. Place slices, cut sides down, on mixture in baking dish. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
• Heat oven to 425°F. Uncover rolls. Bake 15 to 18 minutes or until golden brown. Immediately place heatproof serving plate upside down on baking dish; turn plate and dish over. Let stand about 1 minute so caramel can drizzle over rolls; remove baking dish. Serve rolls warm.

Steps:

• Heat oven to 400.
• In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
• Separate dough into ten biscuits.
• Separate each biscuit into 2 layers.
• Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
• Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
• In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
• In a small saucepan, combine sugar, orange juice and vanilla.
• Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
• Bake about 20 minutes or until golden brown.
• Cool in pan 2 minutes, invert onto serving plate. serve warm.

Steps:

• For the beef: In a large bowl, add the orange juice, honey, soy sauce, rice wine, salt and pepper, and stir to combine. Add the beef and leave to marinate for 15 minutes.
• For the wasabi mayo: In a small bowl, mix the mayonnaise, 1 tablespoon water, wasabi powder and sugar, and set aside.
• For the sandwich: Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
• Thread the shiitake mushrooms and onions onto the skewers, and then lightly brush with some oil.
• Remove the beef from the marinade and pat dry with paper towels. Place the reserve marinade into a saucepot and bring to a boil for 5 minutes.
• Grill the beef for 4 to 5 minutes per side for medium-rare. Keep basting with the marinade during cooking. Grill the onion and mushroom skewers until softened, basting with some of the reserved marinade and turning often. Let the steaks rest on a board 5 minutes before slicing. Remove the mushrooms and onions from the skewers.
• Place the sandwich rolls on the grill and toast for 30 seconds.
• Spread the toasted rolls with the wasabi mayo, and then add lettuce, beef slices, shiitake mushrooms, red onions and another dollop of wasabi mayo, and serve.

Steps:

• For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
• In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
• For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
• For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
• Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
• Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

Steps:

• Heat oven to 350°F.
• Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
• Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
• Drizzle cream cheese glaze over warm rolls.

Steps:

• In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly 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., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.