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Ингредиенты
- 3/4 c. lowfat milk whole
- 7 Tbsp. orange juice divided 1/4 c. + 3 Tablespoons
- 10 Tbsp. butter divided 1/4 c. + 6 Tablespoons, room temperature
- 2 x Large eggs large
- 3/4 c. sugar divided 1/4 + 1/2
- 1 Tbsp. orange peel grated
- 1 tsp salt
- 1 Tbsp. active dry yeast
- 4 c. flour
- 2/3 c. semisweet chocolate chips
- 1/2 c. whipping cream
- 2 Tbsp. Cointreau or possibly orange juice
- 1Â 1/4 c. powdered sugar
Инструкции
- Butter two 9" diameter cake pans.
- Combine lowfat milk, 1/4 c. orange juice & 4 Tablespoons butter in heavy small saucepan. Stir over medium heat till mix registers 120F on thermometer. Whisk Large eggs, 1/4 c. sugar, orange peel & salt in large bowl. Gradually whisk in heated lowfat milk mix. Add in yeast, then flour, mixing till dough is moist. Knead dough on floured work surface till smooth and elastic, about 5 min.
- Place dough in lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in hot draft-free area till doubled in volume, about 30 min.
- Punch down dough and divide in half. Roll 1 piece on floured work surface into 12 x 18" rectangle. Spread with 3 teaspoon butter; sprinkle proportionately with 1/3 c. chocolate chips and 1/4 c. sugar. Roll up from 1 long side; healthy pinch log at seam to seal. Slice log into 12 rolls; place rolls, cut side down & side by side, in single layer in one prepared pan. Repeat with remaining dough, butter, chocolate chips & sugar. Cover rolls loosely; let rise till doubled, about 30 min.
- Meanwhile, preheat oven to 375F. Stir cream and Cointreau together; drizzle proportionately over rolls. Bake till rolls are puffed and golden brown, about 25 min.
- Cold 15 min. (Can also be made 1 day ahead; cold completely in pans. Cover & store at room temperature...rewarm in 350F oven till heated through, about 10 min. I have also frzn these, wrapped securely in zipper freezer bags, they came through fine.)
- Whisk powdered sugar with sufficient orange juice to make a thick glaze, adding 1 Tablespoons juice at a time. Remove rolls from pan; spread with glaze. Serve slightly hot or possibly at room temperature.
- NOTES : Here is a great Easter brunch recipe ... can be baked ahead and reheated/iced which morning. NOT a cinnamon roll recipe (grin!)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 427 | |
| Calories from Fat 138 | 32% |
| Total Fat 15.67g | 20% |
| Saturated Fat 9.39g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 291mg | 12% |
| Potassium 164mg | 5% |
| Total Carbs 64.93g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 31.51g | 21% |
| Protein 7.24g | 12% |
