A classic batch of cinnamon rolls are great, but they require a few separate steps and some planning ahead. So, what are you supposed to do when you want or even need a sweet and sticky breakfast pastry sooner than later? You make these orange poppyseed rolls and get down to business within the hour.
Let’s get started…
First things first, we are going to combine 3/4 cup of granulated sugar, 2 tablespoons of poppyseeds and 2 tablespoons of fresh orange zest until the poppyseeds are evenly distributed and the orange zest has kissed all of the sugar granules with its citrusy goodness.
This beautiful combination will be the filling for our rolls and the only other things you will need is some softened butter and puff pastry.
Puff pastry is the key to making these rolls quickly plus, filling and rolling puff pastry in a similar way to traditional cinnamon rolls creates a delicate, buttery roll with crisp edges and flaky, layered centers.
You will need 16 ounces of puff pastry dough. If you have or can acquire fresh puff pastry, fabulous, but if you can’t, you can use thawed frozen puff pastry sheets too.
Frozen puff pastry usually comes in 2 eight ounce sheets and fresh comes in 1 sixteen ounce sheet. If you use the fresh stuff, all of the butter and filling will be added to that 1 sheet, but if you end up using thawed frozen puff pastry, simply divide the butter and filling evenly between the 2 pieces.
Roll your puff pastry out evenly over a sheet of parchment paper or a very lightly floured surface. It doesn’t need to be rolled thin, just even throughout.
Spread 6 tablespoons of softened butter over the entire surface (or 3 tablespoons per sheet, if dividing by 2).
Evenly spread the sugar filling over the entire surface, pressing down a bit to help the sugar adhere to the butter and puff pastry.
Now you could roll this sheet of puff pastry up in the same way you would do a cinnamon roll, but today we are rolling things up a little differently.
Start by orienting the sheet with the narrow end pointing towards you.
Fold the bottom third of the sheet into the middle like in the photo above…
… now bring the top third of the sheet down over top of the first fold creating 3 equal layers.
Use your rolling pin to gently press the layers together. Don’t smash down too hard, but just enough to get as much of the sugar filling adhered as possible.
Use a sharp knife to slice 12 equal portions (6 portions out of each half, if dividing by 2).
To shape the rolls, use a sharp. knife to cut about 80% of the way thru each strip (see photo above). Do not cut all the way through, but leave a portion at the top to keep everything together.
Twist the 2 strips and roll the dough into a ball. Firmly press the end of the twist into that portion you didn’t cut through at the top of the piece. This will help keep things together while the puff pastry bakes.
Transfer the twisted rolls into an oven safe skillet or baking dish that has been generously greased and lined with parchment paper. You are going to lose some of the filling as you twist the rolls, but you can just sprinkle the leftover filling over the rolls once they are in the baking dish.
It’s ok to place the rolls right next to each other. You could also bake each roll in a generously greased cupcake tin.
Bake in a 390 degree oven for about 25 minutes or until the puff pastry is crisp and golden brown.
The texture of these rolls are fantastic, especially right out of the oven. As soon as you pull them out of the oven, whisk up a cup of sifted confectioners sugar with a tablespoon of fresh orange zest, a teaspoon of pure vanilla extract and enough fresh orange juice to create a good drizzling consistency (2-3 teaspoons).
Drizzle and dig in…
The texture of the inside and outside of these rolls are quite special. I can’t decide which I love more… the crispy edges drizzled with that orange glaze or the middle with those layers and that sweet poppyseed filling.
These rolls are best enjoyed while warm, so whip them up right before brunch or right before your game night friends show up. You could also get them filled, shaped and in the dish and let them chill in your refrigerator until you are ready to pop them into the oven.
Be sure to have some coffee or tea ready and try to limit yourself to 2-3…. I didn’t say you had to… just try…
Orange Poppyseed Rolls
Ingredients
- 16 ounces of puff pastry, fresh or thawed frozen
Orange Poppyseed Filling
- 6 tablespoons of butter, softened
- 3/4 cup of granulated sugar
- 2 tablespoons of fresh orange zest
- 2 tablespoons of poppyseeds
Orange Glaze
- 1 cup of confectioners sugar, sifted
- 2-3 teaspoons of fresh orange juice
- 1 tablespoon of fresh orange zest
- 1 teaspoon of pure vanilla extract
Instructions
- Preheat your oven to 390°
- Line a 9”x13” baking dish with parchment paper
- In a small bowl, combine 3/4 cup of granulated sugar, 2 tablespoons of poppyseeds and 2 tablespoons of fresh orange zest and set aside for now
- Unroll your fresh or thawed puff pastry on a sheet of parchment paper or lightly floured surface. If using thawed frozen puff pastry, divide the next steps in half between the 2 sheets
- Spread 6 tablespoons of softened butter over the entire surface of the puff pastry
- Sprinkle the sugar mixture evenly over the softened butter
- Starting at the narrow end of the sheet of puff pastry, fold 1/3 of the sheet in towards the center then fold the other 1/3 over top of the folded 1/3 creating 3 layers
- Using a sharp knife, slice the folded puff pastry into 12 equal sections
- Working with 1 section at a time, cut a slit up about 80% of the section lengthwise (do not cut all the way through)
- Twist the 2 pieces several times and roll into a ball (see pictures above)
- Place the rolls onto the prepared baking sheet
- Bake for about 25 minutes or until puffed and golden brown
- While the rolls are baking, add a cup of sifted confectioners sugar and a tablespoon of fresh orange zest into a small dish and whisk in 1 teaspoon of vanilla extract and enough fresh orange juice to create a drizzle consistency
- Once you pull the rolls out of the oven, add the glaze and enjoy warm
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