Ingredients:

  • 115 g (½ cup) Unsalted Butter
  • 100 g (½ cup) Granulated Sugar
  • 60 ml (¼ cup) Fresh Orange Juice
  • 1 Tbsp Orange Zest (from 1 large orange)
  • ½ tsp Vanilla Extract
  • 2 cans (8 oz each) Refrigerated Crescent Roll Dough (or cinnamon roll dough, discarding icing)
  • 120 g (1 cup) Powdered Sugar (for optional glaze)
  • 15 ml (1 Tbsp) Fresh Orange Juice (for optional glaze)
  • 5 - 10 ml (1 tsp) Milk or Cream (optional, for glaze adjustment)

Instructions:

  1. Preheat the oven to 175°C (350°F). Lightly grease a 9-inch Bundt pan or large round cake pan thoroughly.
  2. Prepare the Orange-Butter Syrup: In a small saucepan, melt the butter over medium heat. Stir in the granulated sugar until dissolved. Remove from heat and whisk in the orange juice, orange zest, and vanilla extract until emulsified.
  3. Pour approximately half of the prepared orange-butter syrup evenly into the bottom of the prepared pan. Reserve the remaining syrup.
  4. Prepare the Dough: Open the refrigerated dough cans. Unroll the dough entirely and separate pieces. Cut or tear each piece of dough into 2-3 inch (5-7 cm) irregular pieces.
  5. Assemble the Cake: Gently toss the dough pieces with the reserved orange-butter syrup in a mixing bowl until coated. Layer the coated dough pieces evenly into the prepared pan over the syrup base, creating a loose cluster.
  6. Bake for 25 to 30 minutes, or until the cake is puffed up and the top layers are deep golden brown.
  7. Cool and Invert: Allow the cake to cool in the pan for exactly 5 minutes. Place a serving plate upside down over the pan, and carefully flip the cake, allowing the syrup to run down and soak the dough thoroughly.
  8. Glaze (Optional): While the cake is slightly warm, prepare the glaze by whisking powdered sugar and orange juice/milk until smooth. Drizzle generously over the inverted cake before serving.