Easy 1-Hour(ish) Chocolate Cinnamon Rolls with Orange Glaze Recipe

Introduction

These easy chocolate cinnamon rolls combine rich dark chocolate, warm cinnamon, and a bright orange glaze for a delightful twist on a classic treat. Ready in about an hour, they’re a perfect sweet option for breakfast, brunch, or dessert.

Ingredients

• Dough:
• 3/4 cup of milk
• 3 tablespoons of unsalted butter
• 2 1/4 to 2 3/4 cups of all-purpose flour
• 1/3 cup of granulated sugar
• 1 teaspoon of kosher salt
• Scant 1 tablespoon of instant yeast (or 1 packet)
• 2 eggs, room temperature and lightly beaten
• Zest of 1/2 orange
• Filling (use only 1 cup to avoid overfilling):
• 2 1/4 ounces (65 grams) of good dark chocolate (or about 1/3 cup of dark chocolate chips)
• 1/4 cup (60 grams) of unsalted butter
• Scant 1/4 cup (25 grams) of powdered sugar
• 3 tablespoons (15 grams) of cocoa powder
• Pinch of salt
• 1 teaspoon of cinnamon
• Glaze:
• 3/4 cup of powdered sugar
• Orange zest (from 1/4 to 1/2 orange)
• 2 tablespoons of fresh orange juice (or more, to desired consistency)
• 1/2 teaspoon of vanilla paste or extract
• Pinch of salt

Instructions

1. Step 1: In a small saucepan, melt the butter over medium-low heat. Add the milk and whisk to combine until warm. Set aside.
2. Step 2: In the bowl of a stand mixer fitted with a bread hook, combine 2 1/4 cups flour, sugar, salt, and yeast (keep yeast and salt separated initially). Pulse to mix.
3. Step 3: Make a well in the center, then add the warm milk mixture, beaten eggs, and orange zest. Mix on medium speed until dough begins to come together, scraping sides and bottom to incorporate flour. The dough will be sticky; add up to 1/4 cup more flour if needed.
4. Step 4: Knead on low speed for 3 minutes until dough is smoother and less tacky. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 30 minutes.
5. Step 5: Meanwhile, melt butter and chocolate together until smooth (in a saucepan or microwave). Stir in powdered sugar, cocoa powder, salt, cinnamon, and vanilla to form a spreadable filling. Set aside to cool.
6. Step 6: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
7. Step 7: Turn risen dough onto a floured surface and roll into a 16 x 24-inch rectangle, as thin as possible for more swirls.
8. Step 8: Spread 1 cup of the chocolate filling evenly over the dough, leaving a 1/2-inch border around edges.
9. Step 9: Starting from the long edge, roll dough tightly into a log, gently pulling the dough away before each roll to keep it tight. Pinch seam closed and roll gently to seal.
10. Step 10: Trim off ends without enough filling. Lightly score into 9 to 12 equal pieces and cut into buns using floss or a scraper.
11. Step 11: Place buns in prepared pan with space between. Optionally cover and let rise 15 minutes, or bake immediately.
12. Step 12: Bake for 30–35 minutes, rotating pan halfway. Cover with foil if tops brown too quickly.
13. Step 13: While baking, whisk powdered sugar, orange zest, orange juice, vanilla, and salt to make the glaze. Adjust juice for desired thickness.
14. Step 14: Let buns rest 10–15 minutes after baking, then drizzle or spread glaze over warm rolls. Serve immediately for best flavor.

Tips & Variations

• For a stronger orange flavor, add extra zest to the glaze or dough.
• Use dark chocolate chips for easier melting and portion control.
• If dough is too sticky, adding extra flour gradually helps without making rolls dense.
• Cover buns loosely with foil if browning too fast in the oven.
• Try substituting cinnamon with cardamom for a unique spice twist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days. To refresh, warm in the microwave for 10–15 seconds to soften before serving. These rolls are best enjoyed the day they are baked for the freshest taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before rolling and filling.

What if I don’t have instant yeast?

You can use active dry yeast, but dissolve it first in warm milk and let it activate for 5–10 minutes before adding to the flour mixture.

Easy 1-Hour(ish) Chocolate Cinnamon Rolls with Orange Glaze Recipe

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★★★★★

4.8 from 64 reviews

These Easy 1-Hour Chocolate Cinnamon Rolls with Orange Glaze combine the rich, warm flavors of dark chocolate and cinnamon with a bright, tangy orange glaze for a delightful twist on a classic pastry. Perfectly soft and fluffy, with melty chocolate swirls and a sweet citrus topping, they’re a fantastic treat for breakfast or dessert that can be made in about an hour from start to finish.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 9 to 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

DOUGH

• 3/4 cup of milk
• 3 tablespoons of unsalted butter
• 2 1/4 to 2 3/4 cups of all-purpose flour
• 1/3 cup of granulated sugar
• 1 teaspoon of kosher salt
• Scant 1 tablespoon of instant yeast (or 1 packet)
• 2 eggs, room temp and lightly beaten
• Zest of 1/2 orange

FILLING (only use 1 cup, don’t overfill)

• 2 1/4 ounces (65 grams) of good dark chocolate (or approximately 1/3 cup of dark chocolate chips)
• 1/4 cup (60 grams) of unsalted butter
• Scant 1/4 cup (25 grams) of powdered sugar
• 3 tablespoons (15 grams) of cocoa powder
• Pinch of salt
• 1 teaspoon of cinnamon

GLAZE

• 3/4 cup of powdered sugar
• Orange zest (1/4 to 1/2 orange)
• 2 tablespoons of fresh orange juice (or more, to consistency)
• 1/2 teaspoon of vanilla paste or extract
• Pinch of salt

Instructions

1. Make the dough: In a small saucepan, melt the butter over medium-low heat. Add the milk and whisk to combine until the mixture is warm. Set aside.
2. Mix dry ingredients: In the bowl of a stand mixer fitted with a bread hook, combine 2 1/4 cups of flour with sugar, salt, and yeast, keeping yeast and salt separated initially. Pulse to blend.
3. Add wet ingredients: Create a well in the dry mix and add the warm milk-butter mixture and beaten eggs. Mix on medium speed until dough begins to come together, scraping down sides as needed. Dough will be sticky; add up to 1/4 cup more flour if required.
4. Knead the dough: Knead on low speed for 3 minutes until smooth and less tacky. Form into a ball, place in a greased bowl, cover, and let rise in a warm place for 30 minutes.
5. Prepare the filling: Melt butter and dark chocolate together until smooth (in a saucepan or microwave). Stir in powdered sugar, cocoa powder, salt, cinnamon, and vanilla until you have a spreadable paste. Cool slightly.
6. Preheat oven and prepare pan: After dough has risen, preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
7. Roll out dough: Turn risen dough onto a floured surface and roll into a 16” x 24” thin rectangle to maximize swirl layers.
8. Spread filling and roll: Spread chocolate filling evenly over dough, leaving a 1/2 inch border. Starting from a long edge, tightly roll into a log, pinching the seam to seal and rolling gently on the counter to secure.
9. Cut rolls: Trim off ends without enough filling. Score and cut dough into 9 to 12 equal buns using floss or a scraper tool.
10. Second rise (optional): Place buns in prepared pan with space between. If time allows, cover and let rise another 15 minutes; otherwise bake immediately.
11. Bake: Bake for 30-35 minutes, rotating pan halfway through. Cover with foil if buns brown too quickly.
12. Make glaze: While baking, whisk together sifted powdered sugar, orange zest, orange juice, vanilla, and a pinch of salt. Adjust juice amount to reach desired consistency.
13. Glaze and serve: Let buns cool 10-15 minutes after baking if possible, then drizzle or spread orange glaze over warm rolls. Serve immediately for best flavor.
14. Storage: Store leftovers in an airtight container for up to a few days. Rewarm briefly before serving to soften.

Notes

• Using a slightly sticky dough helps keep the rolls soft and tender.
• Be careful not to overfill the rolls to avoid spillage during baking.
• If dough is too thick when rolling, the rolls will have fewer swirls and a denser texture.
• Floss or a sharp scraper cuts rolls cleanly without squashing them.
• The orange glaze adds a lovely fresh citrus contrast to the rich chocolate and cinnamon.
• These cinnamon rolls are best eaten the day they’re made but can be gently reheated later.

Keywords: chocolate cinnamon rolls, orange glaze, cinnamon rolls, quick cinnamon rolls, chocolate pastry, breakfast pastry, orange zest glaze