Prep time:
Cook time: 2 hours
Makes: 16 servings
Description: Another classic pampered chef dish. This one is very popular among the army crowd. For the past few years I have made this for Christmas brunch. Everyone looks forward to eating it, especially when you can smell it cooking away in the oven.
Ingredients
Zest from 1 orange
3/4 c sugar
1 1/2 tsp cinnamon
5 Tbsp melted butter
18 frozen bread dough rolls thawed (pop them in the micro for about a minute)
1/3 c light corn syrup, divided
Directions:
1. Spray fluted angel cake pan with vegetable oil; drizzle a little corn syrup in bottom of pan.
2. In bowl combine sugar, cinnamon, zest. Mix well.
3. Cut thawed dough balls in half.
4. Dip rolls in butter and then roll in sugar mixture to coat. Arrange in pan.
5. Drizzle with corn syrup and repeat with dough balls.
6. Sprinkle any remaining butter and sugar mixture on the coated balls.
7. Cover and let rise until they double in size about 1 hour (this can sometimes take longer depending on how thawed the dough balls actually are).
8. Bake uncovered 30-35 minutes at 350.
9. Cool about 5 minutes then invert onto serving plate. To eat just pull apart puffy balls of gooeyness!
Tips and Tricks
The easiest way to cut the dough ball in half is to use scissors.
To make ahead: after placing rolls in fluted pan (step 4), cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator. Let stand at room temp 15 minutes. Let rise and bake.
sometimes I make them in muffin tins!
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