Orange Biscuit Coffee Rolls
- Makes: 10 servings
- Prep 15 mins
- Cool 30 mins to 45 mins
- Bake 30 mins
finely shredded orange peel
refrigerated biscuits (10 biscuits each)
- Grease a 10-inch fluted tube pan. Set aside
- In a small mixing bowl, combine sugar and orange peel (be sure to break up any orange peel clumps). In another small mixing bowl, combine orange juice and melted butter.
- Separate biscuits. Dip each into the orange juice-butter mixture. Then roll in the sugar-orange peel mixture.
- In the prepared pan, arrange the biscuits upright with flat sides together. Pour any remaining orange juice-butter mixture over biscuits. Bake in a 375 degree F oven for 30 minutes. Cool in pan on a wire rack for 1 minute. Turn pan upside down on a serving plate. Remove the pan. Cool for 30 to 45 minutes. Serve warm. Garnish center of ring with orange peel strips and fresh herbs, if you like. Makes 10 servings (20 biscuits).
(Orange Biscuit Coffee Rolls)Servings Per Recipe 10, Fat, total (g) 6, chol. (mg) 13, cal. (kcal) 240, pro. (g) 3, carb. (g) 44, sodium (mg) 410