Title: Caramel-Orange Coffee Ring
Categories: Breakfast Southern
Yield: 1 Servings

1	pk	Hot roll mix; 13-3/4 oz pk
2/3	c	Milk; warm (105 to 115)
2		Egga; slightly beaten
2	tb	Orange rind; grated, PLUS
2	ts	Orange rind; grated
2	tb	Butter (or marg.); PLUS
2	ts	Butter (or marg.); softened
1/3	c	Sugar, brown; firmly packed
1	ts	Cinnamon, ground
NUTTY ORANGE GLAZE
1/2	c	Sugar, brown; firmly packed
1/4	c	Butter (or marg.); softened
2	tb	Syrup, light corn
3	tb	Nuts; chopped
1	tb	Orange rind; grated

Remove yeast package from roll mix. Sprinkle yeast over warm milk in a large mixing bowl, sitrrin guntil dissolved (about 5 minutes). Stir in eggs and 2 teaspoons orange rind. Add roll mix; blend with dough hook of electric mixer until combined. Shape dough into a ball in mixing bowl (dough will be very soft).

Cover and let rise until doubled in bulk (about 1 hour). Turn dough out onto a floured surface; pat top with a small amount of flour. Roll into a 16x12" rectangle, and spread with butter. Combine sugar, 2 tablespoons orange rind, and cinnamon; sprinkle over butter.

Starting at long edge, roll up dough jellyroll fashion; press seam to seal. Cut into 16 (1") slices.

Grease a 10" tube pan; spoon Nutty Orange Glaze into pan, spreading evenly. Stand 10 dough slices along edge of pan, cut side against side of pan. Stand remaining 6 slices up, cut side aginast center tube of pan.

Cover and let rise until doubled in bulk (about 1 hour). Bake at 375 degrees for 30 to 35 minutes. Cool 2 minutes, and turn out onto a serving platter.

Nutty Orange Glaze: Combine sugar, butter, and corn syrup in a small mixing bowl; beat until fluffy. Stir in remaining ingredients. Yield: aobut 3/4 cup.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

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