Instructions: Butter two 9" diameter cake pans.

Combine milk, 1/4 cup orange juice & 4 T. butter in heavy small saucepan. Stir over medium heat until mixture registers 120F on thermometer. Whisk eggs, 1/4 cup sugar, orange peel & salt in large bowl. Gradually whisk in heated milk mixture. Add yeast, then flour, mixing until dough is moist. Knead dough on floured work surface until smooth and elastic, about 5 minutes.

Place dough in lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 30 minutes.

Punch down dough and divide in half. Roll 1 piece on floured work surface into 12 x 18" rectangle. Spread with 3 t. butter; sprinkle evenly with 1/3 cup chocolate chips and 1/4 cup sugar. Roll up from 1 long side; 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 until doubled, about 30 minutes.

Meanwhile, preheat oven to 375F. Stir cream and Cointreau together; drizzle evenly over rolls. Bake until rolls are puffed and golden, about 25 minutes.

Cool 15 minutes. (Can also be made 1 day ahead; cool completely in pans. Cover & store at room temperature...rewarm in 350F oven until heated through, about 10 minutes. I have also frozen these, wrapped securely in zipper freezer bags, they came through fine.)

Whisk powdered sugar with enough orange juice to make a thick glaze, adding 1 T. juice at a time. Remove rolls from pan; spread with glaze. Serve slightly warm or at room temperature.

NOTES : Here is a great Easter brunch recipe ... can be baked ahead and reheated/iced that morning. NOT a cinnamon roll recipe (grin!)

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