Guest Post for Cranberry & Tangerine Pecan Cinnamon Rolls featuring Tangerine Ginger Rum Jam

December 16, 2012

Recipe using Tangerine Ginger Rum Jam

I get to meet some really talented and special people on twitter and facebook in the course of running my little business.   I met Stacy this fall,  and she was in the midst of creating a new blog called the WickedGoodKitchen.com.   We got to talking about developing some recipes, she placed a HUGE order for some jams…and the rest is history!   She has been wonderful to work with, really passionate about baking and has created an original recipe using my very own  Tangerine Ginger Rum Jam.  She gave me two recipe options to choose from (the other a coffeecake), and I selected this one especially for you…my loyal readers and true-blue fans of my artisan jams.   Citrus season as is in full bloom here…our tangerines are starting to dwindle, but I have been taking advantage of all our Florida season as to offer.  In the midst of all of my holiday rush, I have not gotten to make these yet, but hope that you will!    Stacy promises that the fragrance in your kitchen, as these rolls bake, alone will make you swoon…

Here are some words to introduce this guest post from Stacy:

Cranberry & Tangerine Pecan Cinnamon Rolls {Non-Yeast & Overnight-Style with Gluten Free Option}

Cranberry Tangerine Pecan Cinnamon Roll

 

A New Spin on No-Yeast Biscuit-Style Cinnamon Rolls

Buttery. Gooey. Rich. Fruity. Tangy. Nutty. Spicy. Distinctive. Easy. All of these words aptly describe these out-of-this-world tasty and hot-from-the-oven dreamy rolls, a new spin on traditional pecan cinnamon rolls.

Wait. Did we just say the word “easy” to describe irresistible home-baked cinnamon rolls? Yes. Yes, we did. Why easy? First, the recipe is a real time saver. It is a no-yeast recipe comprised of rich biscuit dough which saves on the prep time required with yeast dough risings for cinnamon rolls. Second, this quick bread version is prepared overnight-style so that these warm and gooey babies are freshly baked in the morning with the greatest of ease. Want to know the best part? This all means that you can enjoy your steamy cup of morning coffee with a fresh, warm sticky bun without having to get up early to do all the work. The glaze is so easy to prepare, it is a breeze. In fact, it can be made the night before as well. Stress-free holiday baking is where it is at these days. And, it just doesn’t get better than this!

With the addition of Wendy’s tangerine jam to the filling, these exceptional cinnamon rolls, which are like a cross between a biscuit and sour cream coffeecake, taste like they were kissed with pure Florida sunshine. The richness in the dough comes from using real butter, dairy sour cream instead of milk or buttermilk, and only egg yolks versus a whole egg for incomparable taste and texture. Biscuit dough has never been so moist and tender! In fact, the rolls stay moist and delicious the next day—if they even last that long at your house! The buttery-rich Orange-Vanilla Glaze? It’s the cherry on top.

For those on a gluten free diet, I am happy to report that Cup4Cup Gluten Free Flour performed extremely well in this recipe. Handle the dough carefully when rolling it into a cylinder to create the cinnamon rolls. As I mention in the recipe, a dough cutter, or even a pancake turner, can help you get under the dough and turn it upward as you work to start the rolling process. If the dough tears, simply pinch it closed and continue to roll. The taste and texture was stellar in the gluten free version and I bet no one will be able to tell that the rolls were made gluten free!

This past fall, when Wendy asked me if I would be interested in sharing a holiday recipe for her blog, I knew it was meant to be as her vast array of unique and naturally flavored artisan jams truly sparked my creative interests. Literally, I ordered an entire case of her exquisite jams and fruit butters to carry me through the holiday season with my baking and recipe development. The Tangerine Ginger Rum Jam by Sunchowder’s Emporia inspired me to dust off an old recipe and update it to incorporate the holiday flavors of cranberries, tangerine, brown sugar, spices and toasted pecans in a foolproof cinnamon roll recipe to share with others.

Enjoy and Happy Holidays! ~Stacy, Wicked Good Kitchen

Please hop on over to Stacy’s Blog to find the recipe!  Overnight Cranberry & Tangerine Pecan Cinnamon Rolls

 

Cranberry Tangerine Pecan Cinnamon Rolls fresh from the oven

  1. These look fabulous dahling! :)

    I’m making some cinnamon rolls this week; using a packaged biscuit with the cinnamon but want to do my own topping. You know me…bourbon and something. Now thinking a citrus combined with a bourbon topping would be perfect. See how you are; helping me from so afar? Thanks!

    Comment by Barbara | Creative Culinary — December 16, 2012

  2. Ooo Thanks Barb! Do tell me what you come up with :) I adore cinnamon buns, really want to try Stacy’s recipe from scratch, will have to wait till after the holiday rush. XO

    Comment by Wendy Read — December 16, 2012

  3. Once again, Wendy, thank you for the opportunity to guest blog and share my original recipe as well as the story of how the recipe evolved with your readers here at Sunchowder’s Emporia Blog. Your sublime Tangerine Ginger Rum Jam complemented the filling ingredients for a taste sensation that is truly scrumptious! I hope you try the recipe soon. :) I think these rich & buttery non-yeast cinnamon rolls are even better than Sour Cream Coffeecake! ♥

    Comment by Stacy — December 17, 2012

  4. These sound wonderful, and no yeast! I love cinnamon buns, one of my favorite things!

    Comment by Jayne — December 18, 2012

  5. Pretty! This has been an incredibly wonderful article.

    Thank you for providing this information.

    Comment by Sybil — February 3, 2013

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