{Recipe} Cranberry Orange Rolls from the New Petite Treats Cookbook

From the authors of Mini Pies and founders of the Seattle-based Mini Empire Baker comes the new Petite Treats cookbook. The book is full of hip recipes for the Mini Versions of Your Favorite Baked Delights. You’ll find all sorts of favorite dessert recipes – in Bite Size form, such as:

• Boston Cream Whoopie Pies
• Jelly Donuts
• Black Forest Cakes
• Tiramisu
• Blackberry-Lime Pies
• Brownies

It’s not all desserts – there’s Morning Bites, too! Impress your guests when you whip up a batch of miniature versions of breakfast goodies like Banana-Blueberry Muffins and Coffee Cakes. I thought the Cranberry Orange Rolls sounded especially delicious, so I’m sharing that recipe with you below.

CRANBERRY ORANGE ROLLS

One tasty set of buns.

MAKES 20

FOR THE ROLLS:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 packet (2¼ teaspoons) active dry yeast
• 3 tablespoons unsalted butter
• 1 large egg, gently beaten
• ½ cup milk

FOR THE FILLING:

• ¼ cup (½ stick) unsalted butter, at room temperature
• ¼ cup brown sugar, packed
• 1 tablespoon grated orange zest
• 2 teaspoons ground cinnamon
• ½ cup fresh cranberries, finely chopped

FOR THE GLAZE:

• ¾ cup powdered sugar
• 1 tablespoon orange juice

MAKE THE ROLLS:
1. Whisk together the flour, salt, and yeast in a large bowl. Using your hands, rub the butter into the flour until the mixture resembles coarse sand. Make a well in the center.

2. Gently whisk the egg in a small bowl and set aside.

3. Heat the milk to 100 to 110°F in a medium saucepan over medium heat. Monitor it with a candy thermometer.

4. Pour the egg and heated milk into the well in the flour. Working quickly so the egg doesn’t start to cook, bring the dough together with your hands to form a ball.

5. Cover and set aside to rise in a warm place until doubled in size, about 40 minutes.
MAKE THE FILLING:
1. Combine the butter, brown sugar, orange zest, and cinnamon in an electric mixer fitted with the paddle attachment. Beat on medium speed until combined and fluffy, about 2 minutes.
ASSEMBLE:
1. Spray a 9-inch round cake pan with cooking spray.

2. Punch the dough to deflate, about 30 seconds.

3. On a generously floured surface, roll the dough into a rectangle that is about 12 x 9 inches and ¼ inch thick. Cut the dough in half lengthwise with a pizza cutter.

4. Spread the filling on the 2 strips of dough, avoiding the very edges. Sprinkle the cranberries on top.

5. Roll each piece of dough lengthwise to form 2 long strips. Trim off the uneven ends. Cut each roll into 1-inch segments, reforming each segment into a bitty bun as needed. Place in the prepared pan about ¼ inch apart. Cover and let rise for 30 minutes. Reform into bitty buns as needed before baking, as they can lose their shape during the last rise.35 Morn in g B ites : Bun s and Rolls

6. Preheat the oven to 375°F. Bake until risen and lightly golden, about 20 minutes.

7. Allow to cool for 5 minutes while you make the glaze.
MAKE THE GLAZE:
1. Combine the powdered sugar and orange juice in a small bowl. Drizzle over the bitty buns in the pan and allow to set.

2. Store in an airtight container for up to 2 days.
SWEET TIPS: If your kitchen is chilly, preheat the oven and allow the rolls to rise on top of the oven, or let them rise in the oven with the light on.

Let Petite Treats be the star of your next holiday, birthday or cocktail party. This book includes dozens of full color photos and easy-to-follow recipes, as well as decorating and presentation tips.

Buy the Petite Treats Cookbook available at bookstores nationwide and online at Amazon.com