These take cinnamon rolls to the next level.
2 cups whole milk
1/2 cup vegetable or canola oil
1/2 cup granulated sugar
1 (0.25 ounces) active dry yeast (about 2 1/4 teaspoons)
about 4 1/2 cups of flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 2 teaspoons salt
1/2 cup (1 stick, 4 ounces) unsalted butter, melted
1/2 to 3/4 cup granulated sugar
ground cinnamon, to taste
zest of 1 orange
1/2 to 3/4 cup shelled and coarsely chopped salted pistachios
4 ounces dark chocolate, finely chopped
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh orange juice
1/2 teaspoon pure vanilla extract
For the dough, heat the milk, oil, and sugar in a large saucepan (I used my large dutch-oven) over medium heat to just below a boil. Set aside and cool to warm. You’ll want the mixture to be just warm to the touch. Not hot at all. About 105 degreess F. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 4 cups of the flour directly to the saucepan. Stir until just combined, then cover with the lid to the pan (or a piece of plastic wrap if your pan doesn’t have a lid), and set aside in a relatively warm place for 1 hour. Check the dough after 30 minutes to ensure that it’s rising well. If the dough hasn’t risen at all, you may want to start over. After 1 hour, remove the lid and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or refrigerate for an hour before using. You can also cover the dough and refrigerate to use the next morning at this stage, or you can continue on to fill and roll and slice the dough before allowing the rolls to rest in the refrigerator overnight.
Place racks in the upper third and center of the oven and preheat the oven to 375°F. Grease 2 pie plates, or 2 8×8-inch square baking pans. Set aside
To assemble the rolls, remove half the dough from the pan/bowl. On a floured surface, roll the dough into a rectangle, about 12 x 8-inches. The dough should be rolled fairly thin.
Pour half of the melted butter over the dough. Sprinkle generously with half of the sugar, and sprinkle with as much cinnamon as you’d like. Next, sprinkle the dough with half of the orange zest, half of the chopped pistachios, and half of the chopped chocolate.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you, finishing seam side down. Tuck in the ends if they’re particularly loose and floppy. Slice the dough into 8 equal slices and arrange in one of the prepared pans. Set aside and repeat the process with the remaining half of dough and place those sliced rolls in the remaining pan.
Allow to rolls to rest for 15 minutes.
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 powdered sugar, orange juice, and vanilla extract.
Remove baked rolls from the oven. Allow to rest for 10 minutes then drizzle the glaze over the warm rolls. Serve warm (or room temperature, or cold… they’re good no matter what)!