Chef Mia

The Best Glazed Orange Sweet Rolls

Yummy Glazed Orange Rolls (Sweet Roll Recipe!) – Averie Cooks

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The Best Glazed Orange Sweet Rolls

  • Author: Chef Mia
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Description

These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed.

Ingredients

Scale
  • 3 cups all-purpose flour, or as needed
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
  • pinch salt, to taste
  • ½ cup unsalted butter, melted (1 stick)
  • ½ cup buttermilk
  • 2 large eggs, lightly whisked

Instructions

  1. Make the Dough
  2. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.
  3. In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
  4. Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturers recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if youre not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you dont kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
  5. Add butter-buttermilk mixture to the dry ingredients in mixing bowl.
  6. In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.
  7. Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and wont come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
  8. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so its lightly oiled on both top and bottom.
  9. Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then its powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
  10. While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
  11. Roll Out the Dough & Fill
  12. After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.
  13. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
  14. Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.
  15. Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls arent orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.
  16. Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.
  17. Slice the Dough
  18. Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
  19. Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
  20. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
  21. Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.
  22. Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour. (See note below)*
  23. Bake the Orange Rolls
  24. Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and dont overbake or they wont taste nearly as good.
  25. Make the Orange Glaze
  26. In a medium bowl, add the orange juice, vanilla, confectioners sugar, optional salt, and whisk to combine; mixture will be thick.
  27. Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.
  28. Whisk in 2 teaspoons zest; set aside remainder.
  29. Evenly pour glaze over rolls.
  30. Evenly sprinkle with remaining 1 teaspoon zest.
  31. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.

Notes

*To make the orange rolls the night before: Dont let rolls rise after theyve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour. Then move onto the section labeled “Bake the Orange Rolls.”
To freeze these rolls: Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.

Nutrition

  • Calories: 319cal
  • Sugar: 28g
  • Protein: 4g

Strawberries and Cream Scones – Baker by Nature

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Strawberries and Cream Scones

  • Author: Chef Mia
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Description

Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.

Ingredients

Scale
  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries, hulled and quartered

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
  3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
  4. In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  5. Add strawberries and using a rubber spatula gently fold them into the dough. Dont worry if some of the berries break up a bit.
  6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
  7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 apart.
  8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  9. Bake for 18 minutes, or until light golden brown.
  10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
  11. In a small bowl whisk together the heavy cream, confectioners sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

Peach Cobbler Cinnamon Rolls – Chasety

Peach Cobbler Cinnamon Rolls [55 Minutes] – Chasety

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Chasety

  • Author: Chef Mia
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Description

Start your day with a sweet twist with our Peach Cobbler Cinnamon Rolls, blending spiced, juicy peaches with soft, fluffy dough. These delightful rolls are perfect for brunch or a decadent treat, topped with creamy frosting.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • 1 teaspoon salt
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 cups diced peaches (fresh or canned)
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Dissolve yeast in warm milk with a pinch of sugar. Let sit until frothy, about 5 minutes. Add sugar, butter, salt, eggs, and flour to a large bowl. Mix in the yeast mixture. Knead until smooth. Let rise until doubled, about 1 hour.
  2. Make the Filling: Mix diced peaches with brown sugar and cinnamon.
  3. Assemble Rolls: Roll out the dough into a rectangle. Spread the peach filling evenly. Roll up tightly and cut into 12 slices. Place in a greased baking dish. Let rise for 30 minutes.
  4. Bake: Preheat the oven to 350°F. Bake the rolls for 25 minutes or until golden.
  5. Prepare Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  6. Finish: Drizzle frosting over warm rolls before serving.

Notes

Thick Filling: If using juicy peaches, toss them with a tablespoon of flour to help thicken the filling.

Nutrition

  • Calories: 370
  • Sugar: 24g
  • Fat: 13g
  • Protein: 7g

Avocado Toast

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Avocado Toast

  • Author: Chef Mia
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Description

This is the best Avocado Toast you’ll ever make. No need for fancy, over-the-top toppings, all you need is toasted bread, smashed avocado, a little lemon juice, olive oil, and a sprinkle of salt, pepper, and red pepper flakes.

Ingredients

Scale
  • 2 slices bread, toasted (multi-grain, sourdough, wheat, gluten-free, etc.)
  • 1 large avocado
  • 1 teaspoon fresh lemon juice
  • 2 teaspoon extra virgin olive oil
  • sea salt, black pepper, red pepper flakes, sesame seeds, to taste (optional)

Instructions

  1. In a small bowl gently mash the peeled and pitted avocado with approximately 1 teaspoon fresh lemon juice.
  2. Divide and spread the mashed avocado across the two slices of toasted bread.
  3. Drizzle each slice of avocado toast with approximately 1 teaspoon of extra virgin olive oil and sprinkle with sea salt, freshly cracked black pepper, red pepper flakes, and sesame seeds (optional, to taste).
  4. Best enjoyed immediately.

Nutrition

  • Calories: 272kcal
  • Sugar: 2g
  • Protein: 5g

The Very Best Strawberry Crumb Bars Ever!!

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Easy Strawberry Crumb Bars (Fresh or Frozen)

  • Author: Chef Mia
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Description

These easy Strawberry Crumb Bars, with a buttery crust, sweet strawberry filling, and crunchy butter crumb topping, make wonderful dessert bars. Whether you use juicy fresh berries or a bag from the freezer, they are perfect for an afternoon snack, party, or potluck year-round.

Ingredients

Scale
  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries, chopped
  • 1/3 cup white sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
  3. In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
  4. Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT: Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
  5. In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
  6. Pat half of the dough evenly into the bottom of the prepared pan.
  7. In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.
  8. Spoon the strawberry mixture evenly over the bottom crust.
  9. Crumble the remaining dough over the strawberry filling layer.
  10. Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
  11. Cool completely before cutting into squares. I recommend refrigerating until ready to serve.

Notes

Notes It is very important that your butter be very cold. Also, when working with the crumb crust, be careful not to over work it because you dont want your hands to warm up the crust. You want the crust to be very cold. The sweetness of the strawberries used matters. If your strawberries are not very sweet, you may need to increase the amount of sugar used in step 7 to about 1/2 a cup. You can easily double the ingredients to make a 9×13 pan of the Strawberry Crumb Bars. Just change the number of servings above and it will adjust the amounts of the ingredients.

Nutrition

  • Calories: 207kcal
  • Sugar: 20g
  • Protein: 1g

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