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Nancy’s Recipes

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Breakfast & Smoothies

Orange Sweet Rolls with Currants and Pecans

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

Filling

  • ½ cup Cane Sugar
  • 1 tablespoon Ground Cinnamon
  • ¼ cup Chopped Pecans
  • ¼ cup Dried Currants

Dough

  • 4 ½ cups Self-rising flour, plus more for kneading
  • ¼ cup Cane Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 cup Nancy’s Organic Plain 100% Grass-fed Yogurt
  • 1 cup Whole Milk, plus 2 tablespoons.
  • ½ cup Unsalted Butter, melted and divided

Glaze

  • 2 cups Powdered Sugar
  • ¼ cup Whole Milk
  • 1 tablespoon Orange Zest

 

Directions

    1. Heat the oven to 350 degrees and prepare a 9 x 13 baking dish with butter or oil.
    2. Combine the ingredients for the filling in a small bowl and set aside.
    3. In a large mixing bowl, whisk together the flour, sugar and cinnamon.
    4. In a liquid measuring cup, whisk together the yogurt, milk and ¼ C. of the melted butter.
    5. Using a wooden spoon, stir and slowly incorporate the yogurt flour mixtures.
    6. Once a soft dough is formed, transfer it to a floured work surface and knead it, just until the surface is smooth. Sprinkle with more flour as needed and avoid over kneading.
    7. Roll the dough into a rectangle shape, about ¼ inch thick.
    8. With the dough laying horizontally, brush the surface with 2 Tbsp. of the melted butter. Sprinkle with the filling.
    9. Roll the dough (lengthwise) into a long roll and trim the ends. With the open end down, cut the roll into about 12 rounds, 1- 1 ½ inches wide.
    10. Lay the rounds cut-side down, snugly in the prepared baking sheet. Brush the top with the remaining melted butter. Sprinkle with additional currants and chopped pecans, if desired
    11. Bake the rolls for 30-40 minutes, until golden. Allow them to cool in the pan.
    12. Whisk together the ingredients for the glaze.
    13. Once the rolls have cooled slightly, drizzle them with the glaze and serve warm.
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