These will get the family out of bed in the morning. We bake our orange-cinnamon rolls in trays of a half dozen each weekend at the bakery, and they’re the first thing we run out of on a Saturday morning. I’ve rejiggered the recipe so that you have the option of prepping them the night before, and then all you have to do the next morning is pop them in the oven. These rolls are extraordinary even without nuts, but the combination of orange and pecans is a natural partnership, and I have been known to roll these up with pecan pieces before letting them rise (and the addition is up to you). The double hit of orange in the icing—zest and juice—will brighten up everyone’s morning. Let the kids spread on that final touch. —Brian Noyes, from his new cookbook, The Red Truck Bakery Farmhouse Cookbook.
Read our interview with Noyes here.