Chocolate Orange Morning Rolls
Chocolate Orange Morning Rolls celebrates the very famous Christmas flavor combo of orange and chocolate and puts it into a morning bun.
Servings: 6 large morning rolls
- 2 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/4 teaspoons kosher salt
- 1 tablespoon instant yeast (or active dry yeast - see *notes* for instructions on how to activate, if using)
- 3 large eggs
- 1/4 cup lukewarm water or warm milk
- 8 tablespoons 1 stick unsalted butter, room temperature at room temperature
Spiced Chocolate Filling:
- 1/2 cup unsalted butter at room temperature
- 1/3 cup baking 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 kosher salt
- 1 ounce milk chocolate finely chopped
- Zest from 1 naval orange
Cream Cheese Vanilla Glaze:
- 2 ounces cream cheese at room temperature
- 1 tablespoon unsalted butter at room temperature
- 1 cup powdered sugar sifted
- Pinch of kosher 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 hour, or until doubled in size. 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.
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.
Activate 'Active Dry Yeast':
If you're using active dry yeast, you'll need to start the recipe with activating the dry yeast into the liquid. So mix the active dry yeast into the warm milk or water. Allow it to stand until it's nice and foamy. It helps if this is in a somewhat warm place (draft-free). When it's foamy, proceed with the recipe from beginning to end.