Chocolate Orange Brioche Rolls
Recipe Type: Baking, Brioche
Prep Time: 
Cook Time: 
Total Time: 
Serves: 7 rolls
Bake pillowy, sweet brioche rolls with a chocolate orange filling in the morning and topped with orange glaze. Perfect for holiday brunch.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
Recipe by Honest Cooking at