Chocolate orange cinnamon rolls
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5.0
12 reviews
Excellent
Chocolate orange cinnamon rolls
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A healthier, gently citrus-twist on a classic cinnamon roll, with a bit of chocolate thrown in because why not!
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Ingredients
- ¼ oz instant yeast 1 small packet- ¼oz/7g also called fast acting yeast
- 3 tablespoon water warm
- ½ cup orange juice 120ml
- 1 orange zest
- 2 tablespoon honey
- 1 egg
- 2 tablespoon coconut oil melted and allowed to cool
- 1 cup whole wheat pastry flour 140g
- 1 cup all purpose flour 140g plain flour
- ½ teaspoon salt
For filling
- 2 tablespoon unsalted butter 25g
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoon honey
- 1 teaspoon cinnamon
To top (optional)
- 1 tablespoon coconut oil melted and cooled
- ½ tablespoon unsweetened cocoa powder
- ½ tablespoon maple syrup can use honey but it doesn't blend in as well
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Instructions
- 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.
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
103mg
(4%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
105IU
(2%)
Vitamin C
6.5mg
(7%)
Calcium
11mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12-
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 103mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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