Ever since I made and shared my pumpkin cinnamon rolls, I have been meaning to make another version. Not only did they break any fear I might have had about making cinnamon rolls, but they were so good. I have been working on the idea of some chocolate orange cinnamon rolls and eventually took the plunge in making them. Everyone instantly loved them. In fact I had to limit my son (and me) to save finishing them all immediately. And best of all, they’re really not that unhealthy.
In actual fact, I was originally just thinking of these as orange sweet rolls with a chocolate filling, since chocolate and orange are such natural partners. But then I figured since chocolate and cinnamon also go well, why not add that in too. After all, it worked in my sweet potato brownies and is typical of Mexican chocolate. I didn’t go for a lot of cinnamon here, but it all works so well, I’m not messing with this one. Well, maybe in the next batch when I find another excuse.
These make such a delicious treat, but they’re actually nowhere near as unhealthy as you might think…part wholewheat flour (only part to rise a bit better)…no refined sugar…
How they’re made
These follow very much the same process as most cinnamon rolls. First, you make your dough – the main difference is this is made with orange juice rather than milk. Knead it then leave it to rise before rolling out. Make up the filling and spread it on, roll it up into a log and slice. Put the slices in a dish and leave to rise again. You can chill them overnight if this suits better, just allow them some time to come back to room temperature and rise.
Chocolate and orange are such a delicious mix and these chocolate orange cinnamon rolls combine them perfectly. Soft, gently sweet and with that touch of citrus. They make such a delicious snack or brunch treat, but one that’s relatively healthy, so you don’t have to feel bad about coming back for another.
- 1packet of fast acting/instant yeast yeast (1/4oz/7g)
- 3tbsp warm water
- ½ cup/ 120ml orange juice
- zest of 1 orange
- 2 tbsp honey
- 1 egg
- 2 tbsp coconut oil, melted and allowed to cool
- 1 cup/140g wholewheat pastry flour
- 1 cup/140g all purpose/plain flour
- ½tsp salt
- For filling -
- 2 tbsp/ 25g unsalted butter
- 1 tbsp unsweetened cocoa powder
- 2 tbsp honey
- 1 tsp cinnamon
- To top (optional) -
- 1 tbsp coconut oil, melted and cooled
- ½ tbsp unsweetened cocoa powder
- ½ tbsp maple syrup (can use honey but it doesn't blend in as well)
- Sprinkle the yeast over the warm water and mix together. Set aside to start to activate while you prepare everything else.
- Whisk together the orange juice, zest, honey, egg and coconut oil in a small bowl or jug.
- In a larger bowl, mix together the wholewheat flour, AP/plain flour and salt. Add the orange-egg mixture and the yeast mixture. Mix it all well- it will be relatively sticky but come together.
- Turn the mixture out onto a well floured surface and knead for around 5 min, adding a little flour if needed. You want to stretch out the gluten and get it so it's no longer really sticky. Transfer to an oiled bowl, cover and leave to rise for approx 1 hour until it has roughly doubled in size.
- As it's almost ready, make the filling by melting the butter and mixing in the cocoa powder, honey and cinnamon. Line a baking dish around 9x9in (23x23cm) - you can also use a cake pan.
- Turn out the dough onto a floured surface. Flour a rolling pin and roll out the dough to approx 10x15in (25x38cm).
- Spread the filling evenly over the dough leaving a slight gap (around ½in/1cm) around the edge.
- Carefully roll the dough relatively tightly from one of the shorter edges and smooth the end into the roll.
- With a serrated knife, carefully slice the dough into slices, cleaning the knife between slices to save getting the filling over all the dough. You can make the slices as thick as you like, but I tend to make around ⅔in/2cm. You will get around 12-16 slices. Place the slices into the lined dish as you cut them with a slight gap between the slices. Note - you can also cut the roll with dental floss. If the dough is too soft to cut, wrap it in cling and chill it for 20 min or so before cutting.
- Once you have cut all of the dough, cover the dish with the rolls and leave to rise another approx 30 min. As you near the end of the time, preheat the oven to 350F/175C. Note - you can refrigerate overnight instead of giving them the second rise immediately, just allow approx 30 min to come back to room temp before baking.
- Bake for approx 25 min until the rolls are just browning. Remove and allow to cool slightly.
- Mix together the topping (coconut oil, cocoa powder and maple syrup) and drizzle over the top. Best enjoyed warm but they will keep a couple days in an airtight container.
See all the other citrus recipes being shared today:
- Chocolate Orange Cinnamon Rolls by Caroline’s Cooking
- Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
- Key Lime Muffins with Key Lime Glaze by Family Around The Table
- Lemon Donut Holes by The Bitter Side of Sweet
- Lemon Poppy Seed Quick Bread by Pies and Plots
- Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
- Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
- Orange Chocolate Chip Muffins by Jersey Girl Cooks
- Tiny Batch Blood Orange Marmalade by What Smells So Good?
- 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
- Asian Lemon Chicken by Brunch-n-Bites
- Calamansi Shrimp on Couscous by Asian In America
- Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
- Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
- Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
- Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
- Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
- One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
- Orange Beef by Palatable Pastime
- Easy Instant Pot Orange Chicken by A Mind “Full” Mom
- Skillet Roasted Lemon Chicken by My Savory Spoon
- Slow Cooked Orange Chicken Breasts by Simple and Savory
- Thai Lime Basil Chicken Stir Fry by Wholistic Woman
- Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
- Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
- Easy Japanese Lemon Yuzu Bars by The Ninja Baker
- Key Lime Chiffon Pie by Food Done Light
- Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
- Lemon Key Lime Layer Snack Cakes by Crazed Mom
- Meyer Lemon Creme Brulee by Soulfully Made
- Pink Grapefruit Meringue Tart by Baking Sense
- Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
- Starbucks Lemon Loaf Recipe by Life Tastes Good
- The Best Lemon Bars Recipe by That Skinny Chick Can Bake
- Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
- Triple Lemon Poke Cake by Shaken Together
- Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
- Pineapple Orange Smoothie by Dizzy Busy and Hungry
- Ruby Red Mimosa by Our Good Life
- Simple Meyer Lemon Margaritas by My Life Cookbook
- Watermelon Limeade by From the Bookshelf
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