This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.
These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.
The filling is gently spiced with some cinnamon and all-spice. The orange flavor comes from some fresh orange zest that is put on top of that filling.
This recipe was living on this IG post, but IG decided that this recipe is way too long to fit into a caption—who knew?!
So, I decided to put it on this blog for easy-reading and printing!
Chocolate + Orange Morning RollsPrint
- 2 3/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- 3 large eggs
- 1/4 cup lukewarm water or warm milk
- 8 tablespoons room-temperature unsalted butter
Spiced Chocolate Filling:
- 1/2 cup unsalted butter, room temperature
- 1/3 cup cocoa powder
- 3 tablespoons brown sugar
- 3 tablespoons white granulated sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground all-spice
- 1/2 teaspoon salt
- 1 ounce of Moser Roth milk chocolate, finely chopped
- Zest from 1 naval orange
Cream Cheese Vanilla Glaze:
- 2 ounces cream cheese, room temperature
- 1 tablespoon unsalted butter, room temperature
- 1 cup powdered sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract or vanilla paste
- 1 tablespoon heavy cream
- In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for about 5 minutes.
- Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 1/2 hours. If you want to to make this for ahead, you can cover the bowl with plastic wrap and transfer it to the fridge and continue with the recipe the next morning. Or, you can continue with it immediately.
- In a bowl, mash all of the ingredients (except the chopped chocolate and orange zest) together until smooth.
To Assemble the Rolls:
- Grease and line a 9 x 4-inch baking dish.
- On a liberally floured surface, dump the dough out and roll it into a 1/4-inch thick rectangle. Spread the filling evenly onto the rectangle and stop about 1/4-inch before you reach the edge. Sprinkle with the chopped chocolate and orange zest. Roll the rectangle tightly, in a horizontal fashion, into a log. Transfer the log to a lightly floured cutting board and transfer to the freezer (this will help when we cut and form the babka) for about 10 minutes.
- After the log has chilled, remove it from the freezer. Using a sharp knife, slice off the ends and discard. Slice the log into 3-inch pieces. Carefully transfer the rolls to the prepared baking dish. Cover with a clean kitchen towel and place in a draft-free place in your home until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F. Bake for about 30 to 35 minutes, until lightly golden brown.
To Make the Cream Cheese Vanilla Glaze:
- To the bowl of a stand-up mixer (you can use a hand mixer too), add the cream cheese, butter, powdered sugar and salt. Beat until smooth. Pour in the heavy cream and then beat for a full 2 minutes, until very fluffy. When the rolls come out of the oven, spoon the glaze/frosting on top. It’ll melt when it comes in contact with the warm rolls. YUM.