Chocolate Orange Cinnamon Rolls
Forget plain cinnamon rolls — these Chocolate Orange Cinnamon Rolls are a Christmas dream! The rich, soft and fluffy chocolate bread rolls have a gooey cinnamon sugar and orange zest filling. They're coated with a luxurious milk chocolate orange cream cheese frosting and finished with sprinkles for a festive finish and cute pop of colour.
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Ingredients
For the chocolate dough:
- 60 grams Unsalted butter
- 220 millilitres Whole milk
- 1 packet (11 grams) Fast-action dried yeast
- 50 grams Caster sugar
- 1 medium Egg room temperature
- 1 medium Egg yolk room temperature
- 460 grams Strong white bread flour plus more for dusting
- 50 grams Cocoa powder I used Menier 100% Cocoa Powder
- 1 teaspoon Salt
For the orange cinnamon sugar filling:
- 60 grams unsalted butter room temperature
- 120 grams light brown sugar/muscovado sugar
- 4 teaspoons ground cinnamon
- 1 large Orange zest only
For the chocolate orange cream cheese frosting:
- 50 grams Milk chocolate I use Menier Swiss Milk Chocolate
- 75 grams Full-fat cream cheese room temperature
- 50 grams Icing sugar
- 1 large Orange juice only (you can use up the orange that was zested for the filling)
Instructions
Start by making the chocolate dough:
- Measure the butter into a bowl and microwave for 60 seconds until fully melted. Set aside and leave to cool for 10 minutes.60 grams Unsalted butter
- Measure the milk into a jug and microwave for 60 seconds. The milk needs to be 40ºC/110ºF to activate the yeast. No thermometer? Test the temperature by dipping your finger into the milk - it should feel like warm bathwater.220 millilitres Whole milk
- Pour the warm milk into a large bowl of an electric mixer. Sprinkle the yeast on top and let it sit for 1 minute.1 packet (11 grams) Fast-action dried yeast
- Add the melted butter, sugar, whole egg and egg yolk. Use a wooden spoon to mix the ingredients together.50 grams Caster sugar, 1 medium Egg, 1 medium Egg yolk
- In a separate bowl, stir the flour, cocoa powder and salt together. Add these to the other ingredients and work the mixture into a rough dough.460 grams Strong white bread flour, 50 grams Cocoa powder, 1 teaspoon Salt
- Using a dough hook on your mixer, knead the dough on medium speed for 6-8 minutes. The dough should be smooth, and springy to the touch and the bowl should be clean. If the dough sticks to the bottom of the bowl, sprinkle in a tablespoon of flour. No electric mixer? Just tip the dough into a floured surface and knead by hand for 10 minutes.
- Lift the dough out and lightly brush the inside of the bowl with oil. Place the dough back inside and cover with cling film.
- Leave the dough to prove for 60-90 minutes in the warmest area of your house. The dough should have doubled in size.
Add the filing and shape the dough:
- Roll the dough out into a 14x9 inch rectangle.
- Rub the softened butter into the dough, leaving a 1cm margin around the edge.60 grams unsalted butter
- Stir the brown sugar and cinnamon together in a bowl then scatter on top and work it into the butter.120 grams light brown sugar/muscovado sugar, 4 teaspoons ground cinnamon
- Use a zester to zest the orange over the cinnamon sugar.1 large Orange
- Starting from the short edge, tightly roll up the dough. Use your hands to squish the sides together so the roll is compact.
- Trim off the very end pieces (they won't have much filling) and then cut the roll into 1.5 inch sections (you should get 10 rolls in total).
- Place in the baking tin, cover and leave to prove for another 40-60 minutes until risen and sitting snug in the tin.
Bake and decorate:
- Preheat the oven to 180°C fan.
- Bake for 18-20 minutes until risen and firm around the edges. Leave the rolls to cool while you make the frosting.
- To make the frosting, first chop the milk chocolate into small chunks and place in a bowl. Microwave for 45-60 seconds until melted. Stir until smooth and set aside to cool.50 grams Milk chocolate
- Beat the cream cheese and icing sugar together, then fold in the cooled melted chocolate to make a creamy frosting.75 grams Full-fat cream cheese, 50 grams Icing sugar, 1 large Orange
- Spoon the frosting on top of the rolls and leave to cool for another 20 minutes.
- Finish with Christmas sprinkles for a festive touch, then tuck in and enjoy!
Video
Notes
These chocolate orange cinnamon rolls are best enjoyed fresh but they will keep for 2-3 days when covered and stored in the fridge. You can warm the rolls in the oven for 5 minutes to freshen them up.