Description
Bake pillowy, sweet brioche rolls with a chocolate orange filling in the morning and topped with orange glaze. Perfect for holiday brunch.
Ingredients
Scale
- zest of three oranges
- ½ cup 1 stick unsalted butter, softened to room temperature
- 2½ teaspoons cinnamon
- 3 tablespoons sugar
- 3 oz shaved or finely chopped dark chocolate
- 2½ cups powdered sugar
- 2 tablespoons orange juice
- 1 tablespoon heavy cream
Instructions
- Make the brioche dough, then after you’ve kneaded the dough work in the zest of one orange. Cover well in a lightly greased bowl and allow to rise in the refrigerator overnight. If you want the rolls the same day, place the bowl in a warm, dry area to rise for an hour, or until doubled in size.
- In the morning (or after the dough is about double in size), gently deflate the dough and preheat the oven to 350 degrees F. Place the dough onto a lightly floured surface and roll out until it is about 14 x 18 inches.
- Cream the butter, zest of one orange, cinnamon, and sugar together, then spread over the dough. (I like to put my mixture into a piping bag, then pipe it over the dough and spread with an offset spatula). Evenly spread the chocolate over the butter mixture.
- Tightly roll the dough lengthwise and then cut into 7 equal pieces. Place the rolls in a 9 inch pan, or place them in a jumbo cupcake pan (I used a cupcake pan).
- Bake for about 15 18 minutes, or until golden brown and puffy. (If you place them together in a pan, it may take a couple more minutes to cook through). Allow to cool.
- Mix together the zest of one orange, powdered sugar, orange juice, and heavy cream together to form a glaze. Add more liquid if needed to achieve you desired consistency. Pour over the rolls and serve.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Baking, Brioche