- PREP 5 hours
- BAKE 25-30 mins
- TOTAL 5 hours 25-30 mins
- YIELD 15 rolls
Ingredients
Dough
1 cup whole milk
3 tablespoons unsalted butter
3½ cups all-purpose flour, plus ¼ cup more for dusting
½ cup sugar
1 egg (room temperature)
2¼ teaspoons (1 envelope) Red Star Active Dry Yeast*
1 teaspoons salt
Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 tablespoon orange zest
¼ teaspoon orange extract
½ cup orange marmalade
½ cup dark chocolate chips
Glaze
2 cups powdered sugar
1 tablespoon orange zest
2 tablespoons heavy cream
¼ teaspoon orange extract
Instructions
Prepare a 13-by-9 baking pan: spray lightly with cooking spray and line pan with aluminum foil. Spray lightly again. Set aside.
Make the dough
In a microwave safe bowl or large glass measuring cup, combine milk and butter. Heat in microwave until butter is barely melted and mixture reaches 120-130°F, about 45 seconds. Set aside. In bowl of stand mixer add 2 cups of flour. Make 4 wells in the flour. Add sugar, egg, yeast and salt into each well carefully, so that they are not touching. Using dough hook on low speed, slowly pour the milk butter mixture down the side of the mixing bowl and mix dough 3 minutes until well combined, scraping as needed. Stir in remaining 11/2 cups flour. Knead with dough hook on low speed 3-5 minutes, adding more flour as needed until dough is soft, smooth, elastic and slightly sticky.
Lightly spray the inside of a large bowl with cooking spray or brush with vegetable oil. Shape dough into ball; place in bowl and turn once to coat. Cover bowl tightly with plastic wrap and let dough rise in warm place 2-3 hours until doubled.
Make the filling
Beat the softened cream cheese, orange extract, powdered sugar and orange zest until fluffy. Set aside.
Prepare the dough
Gently punch down risen dough. On a lightly floured surface, roll dough into approximately 16-by-12-inch rectangle. Spread cream cheese mixture evenly over the dough rectangle. Cover with orange marmalade and sprinkle evenly with chocolate chips. Roll up dough tightly from long end into log. Cut into 15 equal slices using pastry cutter, dental floss or serrated knife, being careful not to squish the slices.
Place the rolls in the pan in rows of 3, columns of 5, making sure each roll touches the ones next to it. Cover with a kitchen towel and let rise for 1 hour in a warm place. At this point – you can cover them tightly with plastic wrap and put them in the refrigerator overnight instead. Just take out in the morning and let them get to room temperature before baking.
Heat oven to 375° F. Uncover rolls and bake in oven for 25-30 minutes until golden brown. Do not over bake.
Remove from oven and leave in baking pan to cool for 30 minutes or so.
Make the glaze
Mix all ingredients together to make a smooth glaze, adding more cream by 1/2 teaspoon at a time if necessary. Stir very well. Pour glaze over all rolls evenly. Let set 10 minutes, serve!
*I have used Red Star Platinum Yeast with excellent results.
