Dora Cavallo

To make the dough pour the buttermilk into a bowl of a stand mixer. Add the yeast and sugars and gently whisk. Let stand 5 minutes. In a mixing bowl, stir the flour, cocoa powder, salt and orange zest together. With the dough hook attachment on low speed, mix in the eggs, butter and flour mixture. Continue to mix on low until combined. Increase the speed to medium high and mix for 5-6 minutes. Cover the bowl and place in a warm spot for 1 1/2-2 hours or until it has doubled in size. For the filling, mix all the ingredients except the chocolate chips together until a smooth paste is formed. Gently turn the dough out onto a lightly floured surface. Roll it out into a 12 x 16 rectangle. Spread the filling all over the dough. Sprinkle the chocolate chips evenly on top. Fold over one of the long sides to cover 2/3 of the dough, then fold the other side over the top. Using a sharp knife, cut the dough into 12 equal strips. Make 2 more lengthwise cuts into each strip, leaving it attached at one end. Braid the 3 strands together and roll it up firmly. Place into a cup of a sprayed muffin tin and repeat the process with the remaining dough. Cover and let rise for 1 more hour until the rolls have doubled in size. Preheat oven to 350F. Place the muffin tin on a sheet pan and bake for 20-25 mins. For the icing, stir the powdered sugar and juice until smooth. Cool the rolls for 15 minutes before removing them from the pan. Drizzle the icing over the top and enjoy!

TIPS


Try replacing the the cardamom with espresso powder or ginger.

If you want to bake them up like cinnamon rolls, roll up the dough instead of folding it into thirds. Divide into 12 pieces and bake in a 9 x 13 baking pan.

Keep any leftover rolls in an airtight container for 2-3 days.