Best Judys Orange Breakfast Ring Recipes

Ring a Lings image

Provided by Pat Duran

Time 2h5m

Number Of Ingredients 17

DOUGH:
4 to 4 1/2 c pillsbury best all purpose flour
1/3 c granulated sugar
1 tsp salt
2 tsp grated orange peel
2 pkg active dry yeast
1 c milk
1/3 c margarine or butter
2 large eggs
FILLING:
1 c powdered sugar
1/3 c margarine or butter, softened
1 c filberts, pecans or walnuts ,ground
GLAZE
3 Tbsp granulated sugar
1/4 c orange juice
1/4 tsp orange extract

Steps:

1. Dough: Combine 2 cups of the flour, sugar, salt,orange peel and yeast; mix well. Set aside. In small saucepan, heat milk and butter until very warm. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
2. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place away from draft, until light and doubled in size, 35 to 50 minutes.
3. Filling: In small bowl. blend butter and sugar until smooth. Stir in nuts; set aside. --- Glaze: In second small bowl, blend glaze ingredients, cover and set aside.
4. Making Ring a Lings: Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times.
5. To shape rolls: Hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place, until light and doubled in size about 30-45 minutes.
6. Heat oven to 375^. Uncover rolls. Bake 9-12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake for 3-5 minutes until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. These freeze well.

Orange Breakfast Ring image

Provided by Elaine Slusher

Number Of Ingredients 6

1 c sugar
3 Tbsp grated orange rind
2 12 oz. cans of refrigerated buttermilk biscuits
1/3 c margarine,melted
1 3 oz. pkg. cream cheese softened
2 Tbsp orange - juice

Steps:

1. Combine sugar and orange juice rid. Separate biscuits; dip each in butter then sugar. Stand biscuits on sides, overlapping edges in 9 inch tube pan. Bake at 350 for 40 minutes. Remove ring from pan and invert on serving platter. Combine cream cheese and powered sugar. Mix well till smooth. Add orange juice. Stir well. Spoon mixture over top while hot. Serve warm.

Judy's Orange Breakfast Ring image

Provided by Carols Kitchen

Categories Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
3 tablespoons cream cheese
1/2 cup pecans
1/3 cup butter
2 tablespoons cinnamon
1 1/2 cups sugar
1 orange, zest of
1 orange, juice of
2 cups powdered sugar

Steps:

Preheat oven to 350 degrees.
Split each biscuit in half, making 2 circles and spread a small amount of cream cheese in the middle of each piece and add a few pecan pieces.
Fold biscuit in half and crimp edge to resemble a taco.
Melt butter in small bowl and mix cinnamon & sugar in separate small bowl. Roll in butter and cinnamon & sugar.
Place crimped side down in a bundt pan and bake at 350 for 30 minutes.
Turn onto plate and top with orange glaze.

Nutrition Facts : Calories 587.8, Fat 22.2, SaturatedFat 8.3, Cholesterol 26.9, Sodium 653.6, Carbohydrate 95.9, Fiber 2.1, Sugar 72.4, Protein 5