# Components:
→ Dough
01 - 1 can (8 oz) refrigerated crescent roll dough
→ Filling
02 - 2 tablespoons unsalted butter, softened
03 - 1/4 cup granulated sugar
04 - 1 tablespoon orange zest from 1 large orange
05 - 1/2 teaspoon pure vanilla extract
→ Glaze
06 - 1/2 cup powdered sugar
07 - 1 to 2 tablespoons fresh orange juice
08 - 1/2 teaspoon orange zest, optional
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Unroll the crescent dough on a clean work surface and pinch all perforations together to seal, forming one large rectangle.
03 - In a small mixing bowl, blend together softened butter, granulated sugar, orange zest, and vanilla extract until fully incorporated.
04 - Spread the orange filling mixture evenly across the entire dough rectangle.
05 - Starting from the longer side, roll the dough tightly into a log. Using a sharp knife, slice into 12 equal pieces.
06 - Place the roll pieces cut-side up on the prepared baking sheet or distribute evenly in the mini muffin tin.
07 - Bake for 13 to 15 minutes until the rolls achieve a golden brown color.
08 - While rolls bake, whisk together powdered sugar and orange juice, adding juice gradually until reaching a pourable consistency. Stir in optional orange zest.
09 - Cool rolls for 5 minutes after removing from oven, then drizzle generously with orange glaze. Serve warm.
