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Orange and Chocolate Cinnamon Rolls

Orange Cinnamon Rolls are a delicious teatime bake.
Prep Time30 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 6 pieces
Author: Hina Gujral

Ingredients

For the rolls

  • 1 ¾ Cup all-purpose flour
  • 1 Cup whole wheat flour
  • 3 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoon active dry yeast
  • ½ Cup lukewarm water
  • ¼ Cup milk at room temperature
  • 2 ½ tablespoon 40g unsalted butter, melted and cooled
  • 1 teaspoon powdered orange peel or orange zest
  • 1 large egg

For the filling

  • 3 tablespoon 45g unsalted butter, melted and cooled
  • 1 ½ tablespoon ground cinnamon
  • ¼ Cup light brown sugar
  • ¼ Cup semisweet dark chocolate grated or powdered
  • 1 teaspoon powdered orange peel or orange zest

For the glaze

  • 2 tablespoon powdered confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ¼ Cup light cream

Instructions

  • To make the dough, set aside ½ cup of all purpose flour. In a large bowl, sift the remaining flour.
  • In lukewarm water add sugar along with yeast mix nicely and set aside until yeast turns frothy.
  • Beat the milk, egg and butter together for 1 minute until combined well.
  • Make well in the center of the flour mixture and add activated yeast to the dough. Stir the butter mixture into the flour mixture.
  • Now using the reserved flour form a soft dough. I only needed ⅓ cup, but you may need the full ½ cup. Dough will be ready it is not sticky and has an elastic consistency.
  • On a lightly floured surface, knead the dough for about 3 – 4 minutes. Place in a lightly greased deep bowl, cover with a cling film and let it rest in warm and draught free place for about 1 hour or until the dough is double in volume.
  • Once the dough is double in volume transfer it to lightly floured surface and knock out the air.
  • Roll out the dough in a 14×8 inch rectangle with a thickness of ¼ inch.
  • Brush the rectangle top with melted butter and sprinkle evenly chocolate, sugar, powdered orange peel and cinnamon over the rectangle.
  • Roll up the dough tightly like a swiss roll. With a sharp knife cut into 12 even pieces and place in a lightly greased 9-inch round pan. Leave some gap between each roll for rolls to expand later.
  • Loosely cover the rolls with cling foil and allow to rise in a warm, draft-free place for 60-90 minutes.
  • After the rolls have doubled in size, preheat the oven to 375 degree F. Bake for 30 – 35 minutes until lightly browned. I covered the rolls with aluminium foil after 15 minutes to avoid heavy browning.
  • To make the glaze, mix the powdered sugar, vanilla and cream together until smooth and drizzle over rolls. Right before serving, top your cinnamon rolls with glaze.