# What You Need:
→ 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 for enhanced flavor
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Unroll crescent dough on a clean work surface and pinch perforations to seal, forming one large rectangle.
03 - Combine softened butter, granulated sugar, orange zest, and vanilla extract in a small bowl until well blended.
04 - Evenly distribute orange filling mixture across the entire dough rectangle.
05 - Starting from the longer side, roll dough tightly into a log. Cut into 12 equal pieces using a sharp knife.
06 - Place cut rolls with cut-side facing up on prepared baking sheet or in mini muffin tin.
07 - Bake for 13 to 15 minutes until golden brown.
08 - While rolls bake, whisk powdered sugar and orange juice together, adding juice gradually until reaching pourable consistency. Stir in orange zest if desired.
09 - Cool rolls for 5 minutes after removing from oven. Drizzle with orange glaze and serve warm.
