In partnership with Chocolove.
I can’t get enough of dark chocolate and orange this fall! Ever since those irresistible orange liqueur brownie bites I can’t seem to stop myself. Give me chocolate baked goods and orange-scented candles over pumpkin spice any day.
Yesterday was our first big snowfall of the year in Colorado and that calls for sweet breakfast rolls! One of my end-of-year goals is to bake more often. (Sidebar: year-end goals make so much more sense than new year’s resolutions. It’s easy to say you’ll do something when you have 12 whole months ahead of you… end-of-year goals are due, like, now. The procrastinator in me needs these immediate deadlines to get stuff done.) Cozy, chilly mornings are the best time to heat up the oven and start the day with warm rolls.
Super excited to partner with my favorite local chocolate company to create this recipe! Chocolove is creating some of the best all-natural, socially responsible, ethically-sourced chocolate just up the road in Boulder. Each bar is its own little love letter with a sweet poem tucked away inside the wrapper.
I genuinely love their chocolate bars and it’s becoming a pretty bad habit to sneak at least one bar in my basket on every trip to the grocery store. Reasons I majorly love this chocolate: amazing unique flavor combinations, high-quality Belgian chocolate, and the cocoa content is clearly labeled (why isn’t this a thing in the States?). Raspberries, coffee, orange, chilies, almonds – I’ll be damned if I’m not making it my mission to try them all.
THAT GLAZE THOUGH. ❤ Have I told you about the glaze? Fresh orange juice and vanilla add a bright note of extra sweetness that just takes these over the top.
The beauty of these rolls is that you can make them in the evening and have the pan ready-to-bake when you roll out of bed. If you make the rolls the night before, take them out of the refrigerator and let them warm up to room temperature for about 15 minutes before baking.
When you wake up to nearly a foot of snow at the beginning of October, there’s no better way to welcome the season than with warm baked goods! Are you looking forward to snow or hoping it stays away this winter? Stay warm, friends.
Dark Chocolate Orange Rolls
- 2 cups milk
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 t. vanilla
- 2 1/4 t. active dry yeast
- 4 1/2 cups flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
Dark Chocolate Orange Cardamom Filling
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1 t. ground cardamom
- 1 orange zested
- 6 oz. Chocolove Orange Peel in Dark Chocolate or other orange dark chocolate, finely chopped
Orange Zest Glaze
- 1 cup powdered sugar
- 1/4 cup orange juice freshly squeezed
- 1/2 t. vanilla
- Warm milk and oil in a large saucepan over medium-low heat. Whisk in brown sugar and vanilla until sugar melts, then remove from heat.
- Sprinkle yeast over the warm mixture and let sit for about a minute, until many bubbles form.
- Pour mixture into a mixing bowl and fold in 4 cups flour just until combined. Cover with a damp cloth and set in a warm place for an hour to rise.
- After dough has risen, fold in remaining flour, baking powder, baking soda, and salt.
- Preheat oven to 375°.
- Set half the dough on a lightly floured rolling surface. Roll into a rectangle about 1/4-inch thick.
- Brush dough with 1/4 cup melted butter. Sprinkle with 1/4 cup brown sugar, 1/2 t. cardamom, and 1/2 orange zest. Spread half the chopped chocolate evenly over the dough.
- Roll the dough tightly toward you, starting on a long edge. Place the roll seam-down and slice into 8 even pieces.
- Place rolls into a greased pie plate or 8x8 baking dish. Repeat with remaining dough and filling.
- Let rolls rest for 15 minutes.
- Bake at 375° for 18-22 minutes, until tops are golden brown.
- While rolls bake, whisk together all glaze ingredients.
- Let rolls cool for 10 minutes, then drizzle with glaze. Serve warm.