Pistachio, Orange and Dark Chocolate Cinnamon Scrolls

These are ideal if you have time on a Friday night, to ensure you have the ideal start to a relaxing and wonderful weekend. Freshly baked scrolls are guaranteed to bring you joy, and no regrets.

Serves: Makes around 16 scrolls
Cooking Time: Total time – around 2 hours from on your Friday night, and around 45 minutes on Saturday morning


+ 2 cups milk

+ 1/2 cup vegetable or canola oil
+ 1/2 cup white sugar
+ 2 1/4 teaspoons active dry yeast (about 7.5 grams)
+ around 4 1/2 cups of bakers flour, divided
+ 1/2 teaspoon baking powder
+ 1/2 teaspoon bicarb soda
+ just under 2 teaspoons salt

+ 115 g unsalted butter, melted

+ 1/2 to 3/4 cup white or raw sugar (to taste)
+ ground cinnamon, to taste
+ zest of 1 orange
+ 1/2 to 3/4 cup shelled and coarsely chopped pistachios
+ 115 g dark chocolate, finely chopped

+ 1 1/2 cups icing sugar

+ 3 tablespoons fresh orange juice
+ 1/2 teaspoon pure vanilla extract


< Friday Night >

To prepare the dough, heat the milk, oil and sugar in a large saucepan (I use my large Dutch oven) over medium heat to just below a boil. Set aside and cool until just warm to touch, not too hot. Sprinkle the yeast on top and let it sit for 1 minute. 

Add 4 cups of flour directly to the saucepan. Stir until just combined with a wooden spoon, then cover with the lid of the pan (or a piece of plastic wrap if you don’t have a matching lid). Set aside in a relatively warm place for 1 hour. Check the dough after 30 minutes, to ensure it is rising well. 

After 1 hour, remove the lid and add the baking powder, bicarb soda, salt and the remaining 1/2 cup of flour. Stir thoroughly to combine. 

To assemble the rolls, remove half the dough. On a floured surface, roll the dough until fairly thin into a rectangle. Pour half the melted butter over the dough and spread. Sprinkle generously with half the sugar and cinnamon. Next, sprinkle half the orange zest, half the chopped pistachios and half the chopped chocolate. 

Starting at the end furthest away from your, roll the rectangle tightly towards you, finishing seam side down. Tuck the ends in if they’re particularly loose and floppy. Slice the dough into 8 equal slices and arrange on a large cookie tray (or two smaller ones), covered in baking paper. The portions can be somewhat close together, as they will nest together and support each other during the rising and baking process. Set aside, and repeat the process with the remaining half of the dough.

Cover your scrolls with another sheet of baking paper, and then a layer of plastic wrap before placing in the fridge overnight. 

< Saturday Morning >

Arise from your slumber, remove your scrolls from the fridge and place on the bench to come to room temperature, or as close as you can get before you crack and bake them (15 minutes minimum). Preheat the oven to 190°C.

When ready to bake, place in the oven and bake for 20 to 22 minutes, or until the rolls are bubbling and golden brown. While the rolls are baking, make the glaze by whisking together the icing sugar, orange juice, and vanilla extract.

Remove baked rolls from the oven. Allow to rest for 10 minutes before drizzling the glaze over the warm rolls. Serve warm for instant gratification. If you have any leftover they are also good cold, or reheated in the microwave for 20 seconds.

Original recipe sourced from Joy the Baker

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