Some of you may know that I volunteer at the kid's school. On Mondays, I am in Queenie's Kindergarten class all day and on Wednesdays, I am in Mr.B's Gr.2 class half the day. Then, I have jobs in between that, like filling milk bags for all the classes, distributing subs on sub days and being a member of the fundraising committee. Being active in the school this year, has shown me just how hard everyone works, to make sure our kids are safe, get a great education, to provide fun and educational field trips, etc. Some of the most hard working ladies in the school are the secretaries in the office. They deal with parents coming in to drop off late lunches, kids coming in with scrapes and bruises, making sure all field trips or lunch orders have been paid for, calling home if a child is absent and the parents haven't notified them and writing up the monthly news letters and any notices that need to be sent home, etc.
So, this past week, I thought it would be nice to bring a 'little' treat to the secretaries, to show them that I appreciate their hard work and them taking the time to help me if needed. I recently was sent a cute little cookbook, Petite Treats by Christie Beaver and Morgan Greenseth, which is filled with tiny versions of extra ordinary desserts. I quickly decided on the Cranberry Orange Rolls because I have a bag of cranberries (which I bought for Thanksgiving) in the freezer. These rolls were so easy to make and once baked and glazed were super cute. I loved the tangy cranberry and orange, paired with the sweet cinnamon, brown sugar and glaze. The kids and I sampled a few and I packed up the rest to bring to school. I even lucked out, and it was one of the secretary's birthday, so I made her day a little more special.
Cranberry Orange Rolls
adapted from Petite Treats- Mini Variations of Your Favorite Baked Delights
FOR THE ROLLS:
1 1/2 C flour
1/2 tsp salt
1 packet (2 1/4 tsp) active dry yeast
3 Tbs unsalted butter
1 large egg, beaten
1/2 C milk
FOR THE FILLING:
1/4 C (1/2 stick) unsalted butter, at room temperature
1/4 C brown sugar, packed
1 Tbs grated orange zest
2 tsp ground cinnamon
1/2 C fresh cranberries, finely chopped
FOR THE GLAZE:
3/4 C powdered sugar
1 Tbs orange juice
1/2 tsp orange zest
MAKE THE ROLLS:
1. Whisk together the flour, salt and yeast in a large bowl. Using your hands, rub the butter into the flour until the mixture resembles coarse sand. Make a well in the center.
2. Gently whisk the egg in a small bowl and set aside.
3. Heat the milk to 100- 110 degrees F in a medium sauce pan, over medium heat. Monitor with with a candy thermometer.
4. Pour the egg and heated milk into the well in the flour. Working quickly so the egg doesn't start to cook, bring the dough together with your hands to form a ball.
5. Cover and set aside to rise in a warm place until doubled in size, about 40 minutes.
MAKE THE FILLING:
1. Combine the butter, brown sugar, orange zest and cinnamon in an electric mixer, fitted with a paddle attachment. Beat on medium speed until combined and fluffy, about 2 minutes.
1. Spray a 9-inch round pan with cooking spray.
2. Punch the dough to deflate, about 30 seconds.
3. On a generously floured surface, rill the dough into a rectangle that is about 12x9 inches and 1/4 inch thick. Cut the dough in half lengthwise with a pizza cutter.
4. Spread fulling on the 2 strips of dough, avoiding the very edge. Sprinkle with cranberries on top.
5. Roll each piece of dough lengthwise to form 2 long strips. Trim off the uneven ends. Cut each roll into 1-inch segments, reforming each segment into a bitty bun as needed. Place in the prepared pan about 1/4 inch apart. Cover and let rise for 30 minutes. Reform into bitty buns as needed before baking, as the can loose their shape during the last rise.
6. Preheat the oven to 375 degrees F. Bake until risen and lightly golden; about 20 minutes.
7. Allow to cook for 5 minutes while you make the glaze.
MAKE THE GLAZE:
1. Combine the powdered sugar and orange juice in a small bowl. Drizzle over the bitty buns in the pan and allow to set.
2. Store in an airtight container for up to 2 days
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