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(Kirk McKoy / Los Angeles Times / April 26, 2013) |
Whole wheat cinnamon rolls
Total time: About 1 hour, plus rising time
Servings: Makes 1 dozen rolls
1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature
Zest of 1 orange
2 eggs, at room temperature
2 cups (9 ounces) whole wheat flour
2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed
1/4 cup sugar
2 (1/4-ounce) packages active dry yeast
1/4 teaspoon baking soda
2 tablespoons plus 3/8 teaspoon cinnamon, divided
Kosher salt
6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided
1 cup brown sugar
2 cups confectioners sugar, sifted
1 tablespoon orange juice
4 tablespoons milk
1. In a small bowl, whisk together the buttermilk, orange zest and eggs. Set aside.
Total time: About 1 hour, plus rising time
Servings: Makes 1 dozen rolls
1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature
Zest of 1 orange
2 eggs, at room temperature
2 cups (9 ounces) whole wheat flour
2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed
1/4 cup sugar
2 (1/4-ounce) packages active dry yeast
1/4 teaspoon baking soda
2 tablespoons plus 3/8 teaspoon cinnamon, divided
Kosher salt
6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided
1 cup brown sugar
2 cups confectioners sugar, sifted
1 tablespoon orange juice
4 tablespoons milk
1. In a small bowl, whisk together the buttermilk, orange zest and eggs. Set aside.
