A few weeks back when we were experiencing some obscenely cold weather, I was in the mood to bake, and I wanted something extra yummy for breakfast. I didn't feel like making my usual Breakfast Rolls -- although the recipe is fantastic -- so I went searching for something new and found this Rhodes Bake-N-Serv recipe. I had all the ingredients on hand, so it was the perfect recipe. However, I decided to adapt the recipe so that I could make the rolls the night before and bake them in the morning. So here's my overnight version.
By the way, the kids went crazy for these, and I loved them, too!
Orange Juice Breakfast Rolls
9 MSPI-friendly frozen dinner rolls (such as Rhodes)
1/4 cup orange juice concentrate, thawed
1 tbsp. sugar
3 tbsp. brown sugar
pinch ground cloves
orange zest, if desired
1 tbsp. orange juice concentrate, thawed
3 tbsp. powdered sugar
The night before, combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Drizzle any remaining juice mixture over the rolls.
Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover loosely with sprayed wax paper and a towel and let rise on the counter over night.
The next morning, preheat oven to 350 degrees. Remove covers from rolls and bake for 15-20 minutes. Combine glaze ingredients and drizzle over warm rolls. Garnish with orange zest if desired.