Orange Chocolate Rolls
Like a cinnamon roll, but with orange, chocolate, nuts, and warm spices! Top with an orange glaze or orange cream cheese frosting for the perfect cozy breakfast.
Ingredients
Dough:
- 1 cup (240 ml) whole milk
- ¼ cup (½ stick/55 g) unsalted butter, melted
- 3 ¼ cups (450 g/16 oz) all-purpose flour, plus more as needed
- ¼ cup (50 g/1.7 oz) granulated sugar
- 2 teaspoons (6 g) instant yeast
- ½ teaspoon salt
- 1 large egg
Filling:
- 7 tablespoons (100g) unsalted butter, softened to room temperature
- ⅔ cup (130 g/4.5 oz) granulated sugar
- zest from 2 medium oranges
- ⅔ cup (100g/3 oz) chopped dark chocolate
- pinch of ground cinnamon or cardamom, optional
- ⅓ cup chopped nuts like pistachios, hazelnuts, or pecans, optional
Glaze:
- 1 cup (115 g/4 oz) powdered sugar
- ¼ cup (60g) cream cheese, softened to room temperature optional
- zest of ½ orange
- ½ teaspoon vanilla extract
- 3 tablespoons freshly squeezed orange juice
Instructions
Make the dough
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In a small saucepan (or using the microwave), heat milk and butter until melted and lukewarm to the touch (110F-115F, no more).
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Place flour, sugar, and yeast in the bowl of a standing mixer and mix to combine, then stir in salt. Add egg and milk-butter mixture. Attach dough hook and mix on low speed for 3 minutes, until dough starts to come together.
Note: If the dough is too sticky and looks more like batter than dough, add a bit more flour, 2 tablespoons at a time. The dough should still be rather soft.
Increase mixer speed to medium-low and mix for another 10 minutes, until dough pulls away from the sides of the bowl (it’s ok if it sticks to the bottom).
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Stop periodically to scrape down the sides and bottom of the bowl. Cover dough with plastic wrap and let rest in a warm place for 1.5-2 hours, until doubled in size. Alternatively, you can refrigerate the dough overnight; it will rise slowly and be ready for the next step by morning.
Make the filling
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In a small bowl, mix together sugar, orange zest, and cinnamon/cardamom.
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When dough has doubled in size, gently punch it to remove air. Roll dough into an 18×10 inch (45×25 cm) rectangle.
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Spread the entire surface of dough with butter, then sprinkle on the sugar mixture, chocolate, and nuts and press gently so it all sticks to the butter.
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Starting with the longest edge, roll up the dough to form a log and pinch to seal the seam. Cut into 12 equal sized pieces and place cut side-up on a greased 9×13-inch pan. Cover and let rest to rise for 1-1¼ hours, until almost doubled in size.
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Meanwhile, preheat oven to 350℉/175℃.
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Bake rolls for 25-30 minutes. You’ll know they’re ready when the smell is irresistible, the tops have browned, and a skewer inserted into the dough comes out clean. If the rolls brown too quickly while baking, cover them loosely with aluminum foil. Allow rolls to cool completely on a wire rack.
Make the glaze
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Mix all glaze ingredients together, adding a little orange juice at a time until you reach the desired consistency (thick but pourable). Drizzle over rolls.
Note: If using cream cheese, warm it slightly in the microwave so it blends well.
Recipe Notes
Serving Instructions:
Serve immediately for best results. Rolls are excellent warm or at room temperature.
Storing Instructions:
Rolls are best the same day they’re made. You can freeze any leftovers and reheat them when ready to eat.
Tips & Tricks
Want to make your rolls extra soft? Try using the Tangzhong method!