Without some good shit to stuff down your pie hole. Not the real lyrics, but close enough in my book. I've been slacking like hell lately, I know! I've cooked tons of food and made loads of different things but you know how life goes sometimes. And ya see, that's the thing. I got a life.
I know! A real life? Seriously! It's true peeps. I got friends and physical therapy and hospital appointments and doctor appointments and bowling and crocheting to do now. I miss blogging though and I miss sharing all my food, so today is your lucky day. It just so happens that one of my new time suckers has requested I share a recipe for something I made this morning. I apologize for the shitty picture in advance, it was spur of the moment and not at all planned...pretty much like everything else I do.
So here ya go Marinne...Marianne...Mariana. Just for you.
Orange and Dark Chocolate One Hour Cinnamon Rolls
with an orange sugar glaze
3 Cups/375g Flour
3 Tablespoons Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 1/4 Cup Skim Milk
8 Tablespoons/1/2 Cup/113g Butter, melted
For the filling:
1 Tablespoon Butter, Melted
1 teaspoon Vanilla Extract
2 Tablespoons Brown Sugar
2 teaspoons Orange Zest
1 Tablespoon Cinnamon
Dark Chocolate, chopped
For the glaze:
1/2 Cup Powdered Sugar, sifted
Generous squeeze of fresh orange juice
Splash of Milk
1/4 teaspoon Vanilla Extract
Preheat oven to 435F/220C. Grease pan you will be using and set aside
Combine the dry ingredients for the dough, then add in the wet and mix until combined. If the dough is too wet, add flour as needed to get a tacky, manageable dough. Flatten or roll out into a large 1/2 inch thick rectangle.
For the filling, combine the vanilla and melted butter. Spread completely over the dough. Mix together the sugar, cinnamon and orange zest and spread completely over the dough as well. Spread the dark chocolate pieces evenly over the dough. Roll up into a large tube and cut as big or small pieces as you like. Line in the greased pan an inch or so apart.
Bake 15 - 20 minutes until light golden brown.
For the glaze, mix together all ingredients and pour half over the rolls fresh out of the oven. Use the rest before serving.