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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/easy-1-hourish-chocolate-cinnamon-rolls-with-orange-glaze-recipe/