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Be sure to use softened butter for spreading to keep the tender dough from tearing.

Recipe by Southern Living December 2013

Gallery

Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
20 mins
total:
4 hrs 25 mins
Yield:
Makes 16 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Roll into a 20- x 14-inch rectangle. Spread with softened butter, leaving a 1-inch border on all sides.

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  • Stir together granulated sugar and next 2 ingredients. Sprinkle sugar mixture over butter. Sprinkle chocolate over sugar.

  • Roll dough up tightly, starting at 1 long side; cut into 16 slices using a serrated knife. Place rolls, cut sides down, in a lightly greased 13- x 9-inch pan.

  • Cover and let stand 1 hour.

  • Preheat oven to 350°. Uncover rolls, and bake 25 to 30 minutes or until golden brown. Cool in pan on a wire rack 10 minutes. Drizzle rolls with Vanilla-Orange Glaze, and serve immediately.

  • To make ahead: Prepare recipe through Step Cover and chill 8 to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step

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