Cinnamon buns baked on the barbeque in an orange peel. What? Yep! The orange peels help create a fluffy and chewy bun and add some great citrus flavour too. 

Makes
8

Preparation

35min

Cooking

30min

Skill level

Mid
By
Average: 1 (10 votes)
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Save the orange flesh for a snack or to add to fruit salad. 

 

Ingredients

  • 4 large navel oranges
  • ¾ cup pecans, toasted, chopped, to garnish

Dough

  • 3 cups bread flour
  • 2 tbsp + 1 tsp (45 ml) sugar
  • ¾ tsp salt
  • 2¼ tsp active dry yeast
  • 1 cup warm full cream (whole) milk
  • ¼ cup (55 g) butter, melted

Filling

  • ⅔ cup brown sugar
  • 1½ tsp (30 ml) cinnamon
  • ¼ cup (55 g) butter, melted

Icing

  • 1 cup icing (powdered) sugar
  • 1 tsp (5 ml) vanilla extract
  • 2 tsp (10 ml) milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Rising time: 30 minutes + 30 minutes

1. For the dough: In a large bowl, mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.

2. In a small pan heat the milk and butter together until the butter is melted and not too hot.

3. Stir the butter mixture into the flour mixture and knead with hands 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.

4. 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.

5. For the filling: In a bowl whisk together brown sugar, cinnamon and butter, and set aside.

6. Divide the ball of dough into 2 pieces. On a lightly floured surface, roll out one piece of dough into a long, narrow rectangle. Crumble half the cinnamon-sugar-mixture over the entire surface of the rectangle of dough.

7. Starting at one of the short ends, 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.

8. Insert each cinnamon bun into an orange peel half, pushing down firmly. Set aside to proof an additional 30 minutes.

9. For the icing: In a bowl, combine powdered sugar, vanilla extract, and milk.

10. Turn on half of the barbeque to medium or 175°C (350°F).

11. 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 15 minutes covered with tinfoil. Then remove the tinfoil and continue cooking for about another 10 minutes with the grill turned up to high or 205°C (400°F). and lid closed.

12. Cook for 25 minutes total, or until a toothpick inserted into the center of the cinnamon bun comes out clean. Remove from grill and allow to cool for 5 minutes.

13. Drizzle icing on top of the cinnamon buns and garnish with pecans.

 

Note

• Cooking times and temperatures will vary depending on the size and type of your barbeque.