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In a small saucepan, combine the milk and 50 g of unsalted butter. Heat over medium-low heat, whisking occasionally, until the butter is melted and the mixture is warm (around 60-65°C). Do not boil.

In the bowl of a stand mixer, combine the all-purpose flour, malt powder, orange zest from one orange, granulated sugar, and active dry yeast. Mix briefly to combine.

Add the egg to the dry ingredients. Pour the warm milk and butter mixture into the stand mixer bowl. Attach the dough hook and mix on low speed for 8-10 minutes, or until a smooth, elastic dough ball forms. The dough should pull away from the sides of the bowl.

Transfer the dough ball to a lightly oiled wooden bowl. Cover the bowl tightly with plastic wrap and let it proof in a warm place for 60-90 minutes, or until doubled in size.

While the dough is proofing, prepare the filling. In a separate bowl, combine the softened 100 g unsalted butter, brown sugar, and orange zest from the second orange. Mix thoroughly with a spatula until a thick, uniform paste is formed.

Prepare the glaze. In a metal bowl, combine the softened cream cheese, powdered sugar, and slightly cooled melted chocolate chips. Whisk until smooth. If the glaze is too thick, add milk 1 tablespoon at a time until it reaches a spreadable consistency.

Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Use a rolling pin to roll out the dough into a large rectangle, approximately 30x40 cm (12x16 inches) and about 0.5 cm (1/4 inch) thick.

Evenly spread the prepared butter, brown sugar, and orange zest filling over the entire surface of the rolled-out dough, leaving a small border on one long edge. Generously sprinkle the 100 g chocolate chips over the filling.

Starting from one of the long edges, carefully roll up the dough tightly into a log. Using a sharp knife, cut the log into 8-10 even slices, about 3-4 cm (1.5 inches) thick.

Preheat your oven to 180°C (350°F). Line a round baking pan (approximately 23-25 cm / 9-10 inches) with parchment paper. Arrange the rolled cinnamon rolls snugly in the prepared baking pan.

Spoon about half of the prepared chocolate cream glaze over the rolls in the baking pan. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 90°C (195°F).

Once baked, remove the rolls from the oven. Let them cool in the pan for 5-10 minutes before serving. Spread the remaining glaze over the warm rolls before serving.


In a small saucepan, combine the milk and 50 g of unsalted butter. Heat over medium-low heat, whisking occasionally, until the butter is melted and the mixture is warm (around 60-65°C). Do not boil.

In the bowl of a stand mixer, combine the all-purpose flour, malt powder, orange zest from one orange, granulated sugar, and active dry yeast. Mix briefly to combine.

Add the egg to the dry ingredients. Pour the warm milk and butter mixture into the stand mixer bowl. Attach the dough hook and mix on low speed for 8-10 minutes, or until a smooth, elastic dough ball forms. The dough should pull away from the sides of the bowl.

Transfer the dough ball to a lightly oiled wooden bowl. Cover the bowl tightly with plastic wrap and let it proof in a warm place for 60-90 minutes, or until doubled in size.

While the dough is proofing, prepare the filling. In a separate bowl, combine the softened 100 g unsalted butter, brown sugar, and orange zest from the second orange. Mix thoroughly with a spatula until a thick, uniform paste is formed.

Prepare the glaze. In a metal bowl, combine the softened cream cheese, powdered sugar, and slightly cooled melted chocolate chips. Whisk until smooth. If the glaze is too thick, add milk 1 tablespoon at a time until it reaches a spreadable consistency.

Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Use a rolling pin to roll out the dough into a large rectangle, approximately 30x40 cm (12x16 inches) and about 0.5 cm (1/4 inch) thick.

Evenly spread the prepared butter, brown sugar, and orange zest filling over the entire surface of the rolled-out dough, leaving a small border on one long edge. Generously sprinkle the 100 g chocolate chips over the filling.

Starting from one of the long edges, carefully roll up the dough tightly into a log. Using a sharp knife, cut the log into 8-10 even slices, about 3-4 cm (1.5 inches) thick.

Preheat your oven to 180°C (350°F). Line a round baking pan (approximately 23-25 cm / 9-10 inches) with parchment paper. Arrange the rolled cinnamon rolls snugly in the prepared baking pan.

Spoon about half of the prepared chocolate cream glaze over the rolls in the baking pan. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 90°C (195°F).

Once baked, remove the rolls from the oven. Let them cool in the pan for 5-10 minutes before serving. Spread the remaining glaze over the warm rolls before serving.
