Orange peel cinnamon buns

By Spencer Watts
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  • 4 large navel oranges


  • 3 cups (710 milliliters) bread flour
  • 3 tablespoons (45 milliliters) sugar
  • 3/4 teaspoon (3.75 milliliters) salt
  • 2-1/4 teaspoons (11.25 milliliters) active dry yeast
  • 1 cup (240 milliliters) warm whole milk
  • 1/4 cup (60 milliliters) butter, melted


  • 2/3 cup (180 milliliters) brown sugar
  • 2 tablespoons (30 milliliters) cinnamon
  • 1/4 cup (60 milliliters) butter, melted


  • 1 cup (240 milliliters) powdered sugar
  • 1 teaspoon (5 milliliters) vanilla extract
  • 2 teaspoon (10 milliliters) milk


  • 3/4 cup (180 milliliters) pecans, toasted, chopped



  1. 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 hand or with stand mixer for three to four minutes or until the dough is no longer sticky.
  4. Place dough in a lightly oiled bowl, cover, and let rest for 30 minutes.


  1. Slice the oranges in half and remove the flesh from the inside using a paring knife or grapefruit spoon.
  2. Leave a little flesh inside the peels.


  1. In a bowl add brown sugar, cinnamon and butter, whisk together, and set aside.
  2. Divide the ball of dough into two pieces.
  3. On a lightly floured surface, roll out each piece of dough into a long, narrow rectangle.
  4. Crumble the cinnamon-sugar-mixture over the entire surface of both rectangles of dough.
  5. Starting at one of the short ends of one of the pieces, carefully roll up the dough into a log, then pinch the edge of the dough to seal.
  6. Slice into four equal pieces, then repeat with the other rectangle of dough.
  7. Insert each cinnamon bun into an orange peel, pushing down firmly.
  8. Set aside to proof an additional 30 minutes.


  1. In a bowl, combine powdered sugar, vanilla extract, and milk.


  1. Turn on half of the barbeque to medium or 350 F (175 C).
  2. Place the stuffed oranges on a baking sheet and cover with tinfoil.
  3. Place the sheet of covered stuffed oranges on the unlit side of the grill and close the lid.
  4. Cook the oranges for the first 15 minutes covered with tinfoil.
  5. After remove the tinfoil and continue cooking for the final ten minutes with the grill turned up to high or 400 F (205 C) and lid closed.
  6. Cook for 25 minutes total, or until a toothpick inserted into the center of the cinnamon bun comes out clean.
  7. Remove from grill let cool for five minutes.

To serve:

  1. Place pecans and drizzle the icing on top of the cinnamon oranges.
  2. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.


Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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