We lived there over a year before I discovered it and I still beat myself up for that year devoid of warm, gooey sweet rolls. The decor was Country Kitchen meets a 12-year-old boys bedroom—there were equal amounts of red checkered linen and Homer Simpson figurines. The owner and sole employee was a husky middle-aged man donned in a puffy chef’s hat and an apron you would not be surprised to find your grandmother wearing.
He was kind, always covered in flour and one hell of a baker. The gossip around town was that he moved to Bozeman from some warmer, sunnier locale—Las Vegas, Las Angeles—I don’t remember and supported his baking habit by selling gay adult sex toys online.
Well, all I have to say to that is Bravo! Because those rolls were outstanding. I loved the ooey-gooey sticky buns, but the orange rolls were my favorite. They were stuffed to the gills with ricotta cheese and slathered with buttery frosting.
Dreaming of these rolls just wouldn’t suffice so I’ve come up with my own version and, well—wow! Try them, I’m not going to tell you again.
These are pretty messy to assemble, but you can always spoon the filling that escapes back into the rolls after you cut them. They are fancy brunch perfect because they can be assembled a day ahead and refrigerated, just pull them out of the refrigerator an hour before you plan on baking them. You can also assemble them and freeze them for up to a month. Defrost them overnight in the refrigerator, then let them sit in a warm spot for an hour before you bake them.