Orange Chocolate Breakfast Buns


Chocolate and orange are a great combination in a tender roll.





12 buns

Prep Time

30 minutes

Rise Time

1 hour

Bake Time

25 to 30 minutes


  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 cup milk
  • 1/4 cup butter OR margarine
  • 1 egg
  • Filling:
  • 2 tablespoons butter OR margarine, softened
  • 1/2 cup orange marmalade
  • 1/2 cup semi-sweet chocolate chips
  • Icing:
  • 2/3 cup powdered sugar
  • 1 tablespoon butter OR margarine, softened
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract


Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and cardamom in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F) and add to the bowl with the egg. Beat for 3 minutes on medium speed, scraping bowl occasionally. Gradually add remaining flour to form a soft dough. Knead dough on a lightly floured surface until smooth and elastic, 6 to 8 minutes. Form dough into a ball and let rest for 10 minutes.

Roll dough into a 12 x 18-inch rectangle. Spread 2 tablespoons softened butter to within 1/2-inch of the long edges. Spread marmalade on top of butter then sprinkle evenly with chocolate chips. Roll the dough starting with the long end to form a log. Slice log into 12 equal portions and place each portion in a greased muffin cup. Cover and let rise in a warm, draft-free area for 1 hour (dough will not double in size).

Bake buns in a preheated 375°F oven for 25 to 30 minutes or until golden brown. Remove from oven and invert onto a cooling rack. Cool for 10 minutes. Stir together icing until smooth, and then drizzle over buns.