Ease of Preparation: Medium
Yield: 8 servings
Ingredients:
4 large navel oranges
For the Dough:
3 cups (710 ml) bread flour
3 tablespoons (45 ml) sugar
¾ teaspoon (3.75 ml) salt
2 ¼ teaspoons (11.25 ml) active dry yeast
1 cup (240 ml) warm whole milk
¼ cup (60 ml) butter, melted
For the Filling:
2/3 cup (180 ml) brown sugar
2 tablespoons (30 ml) cinnamon
¼ cup (60 ml) butter, melted
For the Icing:
1 cup (240 ml) powdered sugar
1 teaspoon (5 ml) vanilla extract
2 teaspoon (10 ml) milk
To garnish:
¾ cup (180 ml) pecans, toasted, chopped
Method:
For the dough:
In a large bowl, mix the flour, sugar, salt, and yeast together until evenly dispersed, set aside.
In a small pan heat the milk and butter together until the butter is melted and not too hot.
Stir the butter mixture into the flour mixture. and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky.
Place dough in a lightly oiled bowl, cover, and let rest for 30 minutes.
For the oranges:
Slice the oranges in half and remove the flesh from the inside using a paring knife or grapefruit spoon.
Leave a little flesh inside the peels.
For the filling:
In a bowl Add brown sugar, cinnamon and butter, whisk together, and set aside.
Divide the ball of dough into 2 pieces.
On a lightly floured surface, roll out each piece of dough into a long, narrow rectangle.
Crumble the cinnamon-sugar-mixture over the entire surface of both rectangles of dough.
Starting at one of the short ends of one of the pieces, carefully roll up the dough into a log, then pinch the edge of the dough to seal.
Slice into 4 equal pieces, then repeat with the other rectangle of dough.
Insert each cinnamon bun into an orange peel, pushing down firmly.
Set aside to proof an additional 30 minutes
For the icing:
In a bowl, combine powdered sugar, vanilla extract, and milk
For the oranges:
Turn on half of the barbeque to medium or 350 F (175 C).
Place the stuffed oranges on a baking sheet and cover with tin foil.
Place the sheet of covered stuffed oranges on the unlit side of the grill and close the lid.
Cook the oranges for the first 15 minutes covered with tinfoil.
After remove the tinfoil and continue cooking for the final 10 minutes with the grill turned up to high or 400 F (205 C). and lid closed.
Cook for 25 minutes total, or until a toothpick inserted into the center of the cinnamon bun comes out clean.
Remove from grill let cool for 5 minutes.
To serve:
Place pecans and drizzle the icing on top of the cinnamon oranges.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
