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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Pasta roller and cutter for fresh pasta, laminated doughs
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Canvas knife roll — transport knives safely to events, classes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Pasta roller and cutter for fresh pasta, laminated doughs
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Canvas knife roll — transport knives safely to events, classes
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Preheat oven to 350°. . Remove dough from package, place on a lightly floured work surface, and carefully unroll dough. . Brush butter evenly over dough; sprinkle with brown sugar, cinnamon, and orange rind. Starting with a long edge, roll up, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Using a serrated knife, cut roll evenly into 12 slices. Place slices, cut sides down, in an 8-inch square baking pan coated with cooking spray. . Bake at 350° for 27 minutes or until tops are lightly browned. Place a plate upside down on top of pan; invert onto plate. . Combine powdered sugar, orange juice, and vanilla in a small bowl; drizzle over rolls.