Speedy Sweet Rolls

Holiday mornings call for a speedy spin on an old favorite

One-Hour Orange Rolls

Ready in less than half the time of traditional yeast cinnamon rolls, these pastries let you enjoy the reward without all the waiting. Try a few spoonsful of marmalade instead of orange zest for a quicker fix.

¾ cup milk

⅓ cup butter

2¼ cups flour (plus up to 1 cup extra for kneading)

1¼ cup sugar, divided

½ tsp salt

1 (0.25-oz) pkg quick-rise yeast

1 egg

4 Tbsp butter, melted

2 tsp cinnamon

2 Tbsp orange zest (from 1 large orange)

¼ cup heavy cream

2 cups powdered sugar

3 Tbsp orange juice

1 tsp vanilla

1. In a saucepan over medium, add milk and ⅓ cup butter. Stir until melted; remove from heat.

2. In a mixing bowl, combine 2¼ cups flour, ¼ cup sugar and salt. Add yeast and lukewarm milk mixture. Combine, then add egg. Using your hands, or the dough hook attachment on a stand mixer, knead while gradually adding up to 1 cup flour until the dough forms a ball and pulls away from edges of the bowl.

3. Let dough rest 10 minutes. Preheat oven to 350°F.

4. On a floured surface, roll out dough into a rectangle. Spread melted butter on top and sprinkle with 1 cup sugar, cinnamon and orange zest. Using a knife or pizza wheel, cut crosswise into 10 equal strips. Roll each one and arrange in a buttered baking dish or cast iron skillet.

5. Cover dish with a clean, damp towel, place in oven and turn oven off. Allow to rise 25 minutes, then remove from oven. Preheat oven again to 350°F. Pour heavy cream over rolls. Bake 15 minutes or until slightly golden.

6. In a bowl, stir together powdered sugar, orange juice and vanilla until smooth. Drizzle over rolls. Makes 10 Per roll: 436 cal, 15g fat, 57mg chol, 4g prot, 72g carbs, 50g sugar, 1g fiber, 135mg sodium