When September draws to a close, it is called by some the bittersweet time of year, for it brings with it a twinge of sadness. It is definitely the turning point of the year. Many of us feel another year has passed. Summer has faded and fall has arrived, and with it there are new beginnings for many of us. School starts, classes begin, clubs become active, and those of us with vegetable gardens are busily “putting them to bed.” And for some RVers, it is time to wind down the trips and prepare for winter storage.
With that “twinge of sadness” comes that intangible feeling of nostalgia. We tend to remember summers past—running barefoot, picking the fresh fruit off the tree in the backyard, home-made ice cream made by cranking, breaking in new shoes, and maybe some places we ate when we were young.
I have vivid memories from childhood of a place in Hollywood, California, on North Cahuenga Boulevard called the Tick Tock Tea Room that had the best orange sticky rolls. This was in the ‘30s and a basket of those rolls preceded each meal. The Tick Tock closed its doors in 1988 after half a century of good, humble cooking at affordable prices.
What fun it was to discover their recipe in a magazine a few years ago.
TICK TOCK ORANGE STICKY ROLLS
1/2 cup of frozen orange juice concentrate, thawed
1/4 cup of light brown sugar
1/4 cup of sugar
3 tablespoons of unsalted butter
1/2 cup of light brown sugar
1/4 cup of sugar
2 teaspoons of cinnamon
1 teaspoon of grated orange zest
1/8 teaspoon of cloves
1/8 teaspoon of salt
1 tablespoon of unsalted butter, melted
2 3/4 cups of flour, plus extra for work surface
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/4 cups of buttermilk
6 tablespoons of unsalted butter, melted
For the glaze: Grease 9-inch cake pan. Bring all ingredients to simmer in a small pan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes.
For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand.
For the dough: Whisk flour, sugar, baking powder, baking soda and salt in bowl. Whisk buttermilk and butter in small bowl (mixture will clump), then stir into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes.
Roll dough into 12×9-inch rectangle. Pat filling into dough, leaving a half-inch border around the edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.
Bake until rolls are golden and glaze is darkened and bubbling, 18-25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.
Orange rolls are a delightful way to begin a morning, at home or if traveling. Here are some quick and easy ones:
Melt 2 tablespoons of butter in a shallow baking pan. Add 1/2 cup of brown sugar, 1/4 cup of orange juice, and 1 teaspoon of grated orange peel. Cool. Arrange 1 package of refrigerator biscuits on top of mixture. Bake in preheated 425-degree oven 12-15 minutes or until brown. Turn upside immediately, and serve hot.
ORANGE BREAKFAST ROLLS
6 frozen bread dough rolls, thawed
4 teaspoons of butter, softened
2 tablespoons of sugar
1 teaspoon of orange juice
1/2 teaspoon of grated orange peel
1/2 cup of powdered sugar
1 tablespoon of orange juice
1/8 teaspoon of grated orange peel
On a lightly floured surface, roll each piece of dough into an 8-inch rope. Flatten to a 1 1/2-inch-wide strip. Combine the butter, sugar, orange juice and peel; spread over dough. Roll up jelly-roll style, starting with a short side. Pinch ends to seal. Place in a greased 8-inch-square baking dish. Cover and let stand in a warm place until doubled, about 45 minutes.
Bake in preheated 350-degree oven for 18-22 minutes or until golden brown. Combine glaze ingredients and drizzle over warm rolls.
EASY ORANGE ROLLS
Beat one-half (8-oz.) package softened cream cheese, 1/4 cup of firmly packed light brown sugar, and 1 1/2 teaspoons of orange zest at medium speed with an electric mixer until smooth.
Unroll one can of refrigerated French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a one-fourth inch border.
Sprinkle with 2 tablespoons of sugar. Cut in half, then gently roll up dough. Cut each roll into 4 slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with 1 tablespoon of melted butter.
Bake in preheated 375-degree oven 25-30 minutes or until golden.
Stir together 1/2 cup of powdered sugar and 1 tablespoon of orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.
ORANGE MARMALADE FILLED CRESENT ROLLS
Melt 1 tablespoon of butter in skillet. Stir in 1/4 cup of chopped walnuts. Add 1/3 cup orange of marmalade, and mix well. Place 1 teaspoon of filling in center of each crescent roll from 1 package of refrigerated crescent rolls. Roll up and bake in preheated 350-degree oven 20 minutes.
Most everywhere the air is cool and clear now. Hillsides are robed in seasonal mustard golds, peppery reds, cinnamon tans, and nutmeg browns. The sky is a limitless blue, and the sun bright, like a fine wine. What better time of the year to make orange rolls for breakfast—adding that extra little zip of orange to a fresh fall morning.
HINT OF THE MONTH:
Suddenly out of light brown sugar? Mix 1/2 cup of white sugar and 1 tablespoon of molasses and you will have 1/2 cup of light brown sugar.
Marian Platt is a food writer who lives in Sequim, Washington.
Research Campgrounds, Plan RV Safe Routes & Turn your phone into an RV GPS.
Try the RV LIFE Pro Bundle FREE for 7 days