A quick, simple, yet very tasty breakfast treat wuffy made for Talon while down in FL for Megaplex.

12-15 minutes to cook, another 5-8 to create, and you can have a lovely, hot breakfast treat in less than half an hour, with only minutes of your time in the kitchen. Better still, it scents the home with the luscious aroma of oranges, cinnamon, and cooking pastry! YUM! Who wouldn't want to wake up to that?

Naturally, something this quick and easy relies on some pre-made goodies. In this case, a tube of those ready-to-cook crescent rolls does it for you.

Enjoy!

Ingredients:
1 Tube refrigerated Crescent Rolls (any brand)
~2-3 Tbs Brown Sugar
~1-2 tsp Ceylon Cinnamon
Orange Zest

For the Icing:
1 C Powdered (confectioners) Sugar
Juice of 1 large orange, + 1 Tbs Orange juice (3-4 Tbs Total)
2 Tbs Milk or Half & Half
Zest of 1 large Orange

Directions
Preheat the oven to 375
Open the crescent rolls. Most come in 2 sheets of 4 triangles each. Separate out the 2 sheets, and pinch the edges of the triangles together to seal them into one pastry sheet.
Line a cookie sheet with foil, and spray it liberally with cooking spray (the sugar will leak out of these as they bake, and weld itself to your baking sheet. The foil make cleanup FAR easier!)
Sprinkle a light coating of brown sugar over one sheet of the dough. Sprinkle that with a light dusting of cinnamon.
Lay the other pastry sheet on top, and sprinkle that with more sugar and cinnamon. Spread about 1-2 tsp of the orange zest across the pastry.
Roll the pasty into a log. Slice it into 4-6 sections, depending on how large you want your rolls.
Place the pastry spirals on the prepared foil-lined pan and bake @ 375 for 12-14 minutes

Make the icing
In a small saucepan over medium heat, combine the remaining orange zest, orange juice, and powdered sugar. Whisk together and bring to a light boil. Remove from heat and whisk in the milk. Return to the stove and keep gently warmed over lowest (or just the residual) heat.

When the rolls are baked, remove from oven. While still hot, using a spatula, move them off of their baking position to a "clean" spot on the foil. This keeps the cinnamon and sugar from "gluing" them to the pan when it cools.
Allow to cool for 3-4 minutes, then top with the hot orange glaze/icing. Allow to cool another couple minutes for the icing to set up somewhat.

DEVOUR while still warm!