3.5 cups flour
0.25 cup brown sugar
1 packet yeast
1 tsp salt
1 cup milk
zest of an orange (1 tsp, packed)
6 tbsp butter
1/4 cup brown sugar
2 tbsp cocoa powder
1 tbsp cinnamon
0.25 tsp cloves
1 tsp orange zest
0.125 tsp salt
Bloom the yeast with a portion of the sugar in the milk. Add in the melted butter and the egg. Mix in the orange zest, flour, and salt. Knead well until elastic dough forms. This can be done in a Kitchenaid mixer.
Cover and allow to double in size.
Meanwhile, mix the filling. Mix the spices with the sugar. Add in the melted butter and set aside.
Roll out the dough into 24-by-12-inch rectangle, about a 0.25-inch thick.
Spread half with the filling and fold over the unfilled half.
Butter a muffin shape. Cut the dough into 12 strips and cut each strip so it has three “legs” (see on pictures). Twist and braid those and place each roll into a muffin cup, with the uncut part on the bottom.
Allow to rise in a warm place until doubled in size. Bake in a preheated 400F oven until light brown.