Name: Chocolate Pistachio Rolls with Orange Glaze Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: 2 1/4 teaspoons Instant Dry Yeast; 1 cup Whole Milk; 1/4 cup Honey (divided); 1/3 cup Unsalted Butter (divided); 3 Large Eggs; 4 cups All-Purpose Flour; 2 teaspoons Salt; 1/3 cup Unsalted Butter; 2/3 cup Dark Chocolate; 2 tablespoons Powdered Confectioners Sugar; 2 tablespoons Unsweetened Cocoa Powder; 1/4 teaspoon Sea Salt Flakes; 1 tablespoon Orange zest; 3/4 cup Pistachios, chopped; 1 3/4 cups Powdered Confectioners Sugar; 1/4 cup Orange Juice; 1 tablespoon Orange zest; 1 tablespoon Unsalted Butter

Introduction

These Chocolate Pistachio Rolls with Orange Glaze combine rich chocolate, crunchy pistachios, and a bright citrus glaze for a treat that’s perfect for breakfast or dessert. Soft, fluffy rolls are filled with a decadent chocolate spread and finished with a sweet, zesty orange glaze that makes every bite delightful.

The image shows a white baking tray filled with nine cinnamon rolls arranged in two rows, with one roll slightly separated from the group on the left side. Each roll has a golden-brown crust with visible dark brown cinnamon filling swirled inside. They are topped with a light yellow glaze drizzled unevenly, adding a shiny texture, and sprinkled with chopped green pistachios, creating small crunchy bits on top. The baking tray has brown baked spots and crumbs, and the entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons Instant Dry Yeast

1 cup Whole Milk

1/4 cup Honey

1/3 cup Unsalted Butter (plus 1/3 cup for filling and 1 tablespoon for glaze)

3 Large Eggs

4 cups All-Purpose Flour

2 teaspoons Salt

2/3 cup Dark Chocolate

4 tablespoons Powdered Confectioners Sugar (2 tablespoons for filling and 1 3/4 cups for glaze)

2 tablespoons Unsweetened Cocoa Powder

1/4 teaspoon Sea Salt Flakes

2 tablespoons Orange Zest (divided: 1 tablespoon for filling, 1 tablespoon for glaze)

1/4 cup Orange Juice

3/4 cup Pistachios

Instructions

Step 1: Warm the whole milk slowly in a microwave-safe bowl in 30-second increments until it reaches 100-110°F (38-43°C). Pour the warm milk into a new bowl.

Step 2: Add instant dry yeast and 1 teaspoon honey to the milk, stir to dissolve, and let it sit in a warm place for about 5 minutes until frothy.

Step 3: In the bowl of a mixer, combine the remaining honey, 1/3 cup unsalted butter, salt, eggs, and flour. Mix with the paddle attachment until a shaggy dough forms.

Step 4: Pour the milk mixture over the flour mixture and use the dough hook to mix until a dough ball forms and pulls away from the sides of the bowl.

Step 5: Place the dough into an oiled bowl, cover, and let it rise in a warm place for 30 minutes.

Step 6: Fold the dough 6-8 times by gently pulling it up and folding it over itself. Turn the bowl and repeat. Cover and let rise for another 30 minutes.

Step 7: Repeat the folding process once more, then let the dough rise for another 30 minutes.

Step 8: For the filling, melt 1/3 cup butter and dark chocolate in a heatproof bowl over simmering water.

Step 9: Remove from heat, then whisk in 2 tablespoons powdered sugar, cocoa powder, sea salt flakes, and 1 tablespoon orange zest. Let thicken until spreadable, about 10-15 minutes.

Step 10: Preheat the oven to 350°F (180°C).

Step 11: Lightly flour a work surface, knead the dough briefly, and shape into a ball. Cover lightly with flour.

Step 12: Roll the dough into a 16×12-inch rectangle. Spread the chocolate filling evenly, then sprinkle pistachios over the filling.

Step 13: Roll the dough tightly from a long side into a cylinder. Pinch the seam to seal and place seam side down.

Step 14: Cut the roll into equal-sized slices using scissors or a sharp knife.

Step 15: Arrange the rolls in a greased baking pan. Cover and let them rise until doubled, about 15-30 minutes.

Step 16: Bake the rolls for 15-20 minutes until golden brown. Let cool.

Step 17: To make the glaze, mix powdered sugar, orange juice, orange zest, and 1 tablespoon butter until smooth.

Step 18: Drizzle the glaze over the cooled rolls before serving.

Tips & Variations

For extra flavor, toast the pistachios lightly before adding them to the filling.

Use milk chocolate or semi-sweet chocolate if you prefer a sweeter filling.

Try adding a teaspoon of cinnamon to the filling for a warm spice note.

If you don’t have fresh orange zest, dried orange peel can be substituted, but use less as it’s more concentrated.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise for up to 24 hours. Bring it back to room temperature before continuing with the folding and shaping steps.

Can I use regular granulated sugar instead of honey?

While honey adds moisture and flavor, you can substitute with an equal amount of granulated sugar. The texture might be slightly different but the rolls will still be tasty.