Chocolate Orange Rolls
1 Reviews
About the bake
This is a tasty twist on a classic Cinnamon Roll, with this version containing chocolate hazelnut spread filling with Terry's chocolate orange drizzle and orange zest sprinkled on top - heaven in a roll. This recipe is especially perfect for Christmas time, or just a nice weekend treat for the family to share (or fight over).
Here we've used Allinson's easy bake yeast in our recipe which saves proving time for those who are strapped for time. If you're looking for the traditional version, head to our Cinnamon Roll recipe, whichever you chose to bake you're promised a squidgy, chewy dough with Allinson's strong white bread flour - a staple in our kitchen.
Turn up the Terry's with chocolate orange bakes for any occasion - whether you're after a freak bake with Chocolate Orange Millionaire Shortbread, or Chocolate Orange Cheesecake by the wonderful Jane's Patisserie.
Ingredients
For the rolls
- 500gAllinson's Strong White Bread Flour
- 1 sachetAllinson's time saver yeast
- 275mlWhole milk
- 50gUnsalted butter (cubed)
- 1Medium egg
- 75gBillington's Unrefined Golden Caster Sugar
- 1.5 tspSalt
- 200gChocolate hazelnut spread
- From 1 orangeOrange (zest of)
- 1 wholeTerry's chocolate orange, melted
Method
Step 1
MIX
Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.Step 2
KNEAD
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is and if you're using Time Saver Yeast or Easy Bake.Step 4
SHAPE
Preheat your oven to 180°C (160°C fan, gas mark 4). Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the chocolate hazelnut spread. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Place each slice, side up, inside a large baking tray.Step 5
PROVE
Cover the dough again with a clean tea towel and leave to prove for just 5 minutes.Step 6
BAKE
Bake the rolls for 20-25 minutes until golden. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack.Step 7
Whilst the rolls are cooling, melt the Terry’s chocolate orange in a glass bowl over a pan of gently simmering water. Once melted drizzle the melted chocolate liberally over the rolls then sprinkle over the orange zest. Eat warm or cool.