MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry-Orange Tea Ring
Categories: Breads, Fruits, Citrus, Nuts, Herbs
Yield: 16 Servings

3/4 c Snipped dried cranberries
1 ts Fine shredded orange peel
- (set aside)
2 tb Orange juice
16 oz Frozen sweet roll dough,
- thawed *
1 tb Butter; melted, divided
1/4 c Packed brown sugar
2 tb Fine chopped pecans
1 tb All-purpose flour
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Ground cloves

MMMMM------------------------ORANGE ICING-----------------------------
1 c Powdered sugar
1 ts Fine shredded orange peel
2 tb Orange juice

In a small bowl, combine powdered sugar and finely
shredded orange peel. Stir in enough orange juice to
reach drizzling consistency.

Line a large baking sheet with foil. Grease foil; set
baking sheet aside. In a medium bowl, stir together dried
cranberries and orange juice; set aside.

On a lightly floured surface, roll dough into a 15x9-inch
rectangle (if dough is difficult to roll, let it rest for
a few minutes before rolling again). Brush with 2
teaspoons of the melted butter.

Drain cranberries, discarding juice. Return cranberries
to bowl. Stir in brown sugar, pecans, flour, cinnamon,
nutmeg, cloves, and orange peel. Sprinkle cranberry
mixture over dough, leaving 1 inch unfilled along one of
the long sides. Roll up rectangle, starting from the
filled long side. Pinch dough to seal seam. Place rolled
rectangle, seam side down, on the prepared baking sheet.
Bring ends together to form a circle. Moisten ends with
water; pinch together to seal circle.

Using kitchen scissors or a sharp knife, cut from the
outside edge toward center, leaving about 1 inch
attached. Repeat around the edge, spacing the cuts 1 inch
apart. Gently turn each slice slightly so the same sides
of all slices face upward. Cover and let rise in a warm
place until nearly double in size (1 1/4 to 1 1/2 hours).

Set oven to 350ºF/175ºC.

Brush tea ring with the remaining 1 teaspoon melted
butter. Bake in the preheated oven about 20 minutes or
until golden brown. Immediately remove from foil. Cool
completely on a wire rack. Drizzle with Orange Icing.

FROM THE TEST KITCHEN: Prepare and bake as directed,
except do not drizzle with Orange Icing. Wrap in plastic
wrap and store at room temperature for up to 2 days.
Before serving, drizzle with icing.

* Let dough thaw in the refrigerator overnight before
making tea ring.

Makes: 16 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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