~This is a sponsored post in partnership with Le Creuset and Pampelonne Sparkling Wine Cocktails. Any opinion in this post is my own. Recipe for Skillet Sweet Rolls with Orange Caramel Sauce ~
Can you believe that we are just a few short weeks to Christmas? I think I’m in pretty good shape as far as shopping goes, and my house is just about all decorated. I’ve promised myself that this Christmas is going to be an enjoyable one, free from all the stress that I usually inflict upon myself at this time of year!
I admit it. I’m usually a haphazard planner. I have all the good ideas, but never have the time to implement.
Not this year.
This year, I have all the good ideas, and I’m going to make them happen!
One of the things that I’ve been thinking about, is to make breakfast for Christmas morning. Well, more like a brunch, and I’ve been working on these delicious Skillet Orange Sweet Rolls with Orange Caramel Sauce, made with Blood Orange Spritz Pampelonne as one of the things I’d like to serve.
My newly found Pampelonne are wonderful French Sparkling Wine Cocktails made from only the best natural ingredients that comes in tempting flavors such as Rose Lime, French 75, and Blood Orange Spritz being my favorite. The Blood Orange Spritz delivers delicious citrus flavor with a hint of wine to my caramel sauce which is perfect for the not overly sweet rolls, and a nice addition to any brunch table! Served with Pampelonne Blood Orange Spritz Mimosas, I think that my brunch will be a success!
I think you know how much I crush over Le Creuset, and not because of the many beautiful colors they offer, but because of the superior quality in heat distribution and retention. It’s interior always releases the food with ease, and clean up is a breeze. And, well, the colors…I’m especially in love with the Sugar Pink Matte Collection. I love to serve a meal straight from the pan, especially when it was prepared in this gorgeous pink skillet! Straight from the oven to the table. the sweet rolls will stay warm in the skillet throughout the brunch!
I love this recipe. It is just a matter of hand mixing it in a bowl, a few kneads, and letting it proof for an hour. It practically does all the work itself! No dragging out your big mixer, and best of all, no huge cleanup. Because Christmas mornings can be little busy and hectic, they can be prepared the night before.
The citrus flavor pairs so deliciously with the walnuts and cinnamon. A festive flavor for one of the most festive seasons!
Life is good. It’s a “Pretty in pink this brunch will be!” kind of good.
- ½ cup warm water
- 1 tsp honey or granulated sugar
- 2¼ tsp yeast
- ½ cup whole milk, scalded
- ⅓ cup butter, melted
- ¼ cup granulated sugar
- 1 tsp salt
- 1 egg
- 3½ cups flour
- ¾ cup brown sugar
- ½ cup butter, softened
- 1 tbsp cinnamon
- ¾ cup broken walnuts pieces
- 1 tbsp orange zest
- 1 cup granulated sugar
- ⅓ cup Pampelonne Blood Orange Sparkling Wine
- Juice of once orange
- ½ cup heavy cream
- ½ cup butter, cubed
- ½ tsp sea salt
- 1 tsp vanilla bean paste
- 1 tbsp orange zest
- In s small bowl, add the warm water and honey, and mix together until the honey is dissolved. Add the yeast, and let it feast until it gets all giddy and bubbly.
- In a large bowl, combine the milk, butter, sugar, salt and egg. Add the flour a little at a time, until fully incorporated. Turn the dough onto a lightly floured surface. Knead for about 2 minutes, or until the dough is smooth and elastic. Place in a greased bowl, and cover with plastic wrap. Put the bowl in a warm spot in your kitchen, and let it proof until it has doubled in size (About an hour, hour and a half.)
- When the dough has doubled in size, preheat your oven to 350 degrees, and generously grease your skillet. Punch the dough down, and on a lightly floured surface, roll it out to a 9” x 15” rectangle.
- Combine the brown sugar, butter, cinnamon, walnuts, and orange zest. Spread over the surface of the dough rectangle.
- Beginning on the 15” side, slowly the roll the dough up, and pinch the ends together to seal. Slice the roll into about 12 pieces.
- Place the sliced cinnamon roll pieces closely together into the skillet. Let sit for about 45 minutes, until the rolls rise just about the pan.
- Bake for about 25 to 30 minutes, or until golden brown. Remove from oven, and let cool for about 15 minutes. Spread the warm rolls with orange caramel sauce. Serve immediately.
- Combine the sugar, wine, and juice in a large pan, stirring over medium heat until the sugar has dissolved. Bring to a soft boil, and let continue to softly boil for about 10 minutes, or until it has become a light caramel color.
- Keeping the soft boil going, slowly add the heavy cream in small batches, stirring as you add. Add the butter in three batches, allowing the butter to melt after each addition. Let continue to cook on a soft boil for about five more minutes. Remove from heat and add the salt, vanilla bean paste, and orange zest.
- Allow to cool completely in pan. Use as much as you’d like on the sweet rolls. The remaining caramel sauce will keep covered in a jar for up to one week. It’s delicious over ice cream, in a cup of tea, or even on toast!