Is it for breakfast or dessert? Why not both?! These orange rolls while decadent, certainly deserve a space in your recipe collection. Super layered in flavor combinations—our Lavender Fog beautifully complements the dark chocolate filling while the tangy cream cheese and orange frosting rounds it all out.
For the Dough
290g All-purpose flour
30g granulated sugar
1 teaspoon instant yeast
1/2 teaspoon salt
80g Tanglewood Lavender Fog concentrate, lukewarm
40g milk, lukewarm
1 teaspoon vanilla bean paste or vanilla extract
1 large egg
60g unsalted butter, room temperature
For the Lavender Chocolate Filling
175g dark chocolate, chopped
75g unsalted butter
2 Tablespoons lavender buds, culinary grade
Pinch of salt
10g orange zest
60g powdered sugar, sifted
For the Orange Cream Cheese Frosting100g cream cheese, at room temperature
50g unsalted butter, at room temperature
125g powdered sugar, sifted
30g orange juice
5g orange zest
In a medium-sized bowl, place all the ingredients together except the butter. Mix together till you get a rough dough, then turn it onto a clean surface.
Knead the dough for about 10 minutes or until springy. Roll the dough out into a rectangle shape and add in the butter to the top of the dough. Once the butter has incorporated into the dough, knead for another 2 minutes.
Roll the dough into a ball then transfer to a lightly greased bowl. Cover with plastic wrap or a clean towel. Allow the dough to sit in a warm spot to rise for at least an hour or until doubled in size.
Next, make the filling, Heat the butter and lavender in a small saucepan over medium low heat. Once butter is melted, lower the heat and allow the butter to infuse with the lavender for at least 30 minutes to 1 hour. Turn off heat then strain out the lavender, saving the butter and transferring into a medium-sized heatproof bowl. While still warm, mix the chocolate with the lavender butter until it's melted and smooth.
Add in the salt, orange zest, and powdered sugar, whisking until smooth. Set the filling aside to cool slightly.
Lightly grease a square pan. Set aside.
Turn out the dough onto a lightly floured surface. Roll into a rectangle, Spread the lavender-chocolate-orange filling over the surface of the dough.
With the shorter side of the dough, roll it into a log. With a sharp knife slice the dough into 6 large portions or 9 small portions.
Place all of the pieces, swirl side facing up, closely together in the prepared pan. Cover. Allow the rolls to rise for 30-45 minutes in a warm spot.
Preheat the oven to 350°F.
Begin prepping the cream cheese frosting while the oven warms up. Using a standing mixer or hand mixer, cream together the butter and cream cheese in a bowl. Slowly add the sifted powdered sugar, orange juice, and orange zest until combined. Set aside.
Bake the rolls for 20-30 minutes or until light golden brown. Remove from the oven and allow to cool for about 15 minutes then frost the rolls with the cream cheese frosting. Enjoy with a Lavender Fog latte!