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Chocolate Orange Rolls

Published: Updated:

1 Reviews

Total Time
2h 55m
Prep Time
2h 30m
Bake Time
Serves 12
Serves 12
A little effort

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.

10 ingredients7 steps


    1. Step 1


      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.

    2. Step 2


      Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

    3. Step 3


      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.

    4. Step 4


      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.

    5. Step 5


      Cover the dough again with a clean tea towel and leave to prove for just 5 minutes.

    6. Step 6


      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.

    7. 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.


    • 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 


    • Saucepan
    • Mixing bowl
    • Wooden spoon
    • Rolling pin
    • Large baking tray

    1 Baker Ratings

    I've become a bit of a hobby baker in the past year trying different recipes for all sorts. I have to say this recipe is fantastic, even my partner loved them so much he's been asking me to make them again. It's a must for anyone who's a fan of orange chocolate and a great alternative for cinnamon rolls if you have people in the family who don't like cinnamon!

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