Breakfast Bread Dough
1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
2 (4-oz.) bittersweet chocolate baking bars, chopped
Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Roll into a 20- x 14-inch rectangle. Spread with softened butter, leaving a 1-inch border on all sides.
Stir together granulated sugar and next 2 ingredients. Sprinkle sugar mixture over butter. Sprinkle chocolate over sugar.
Roll dough up tightly, starting at 1 long side; cut into 16 slices using a serrated knife. Place rolls, cut sides down, in a lightly greased 13- x 9-inch pan.
Cover and let stand 1 hour.
Preheat oven to 350°. Uncover rolls, and bake 25 to 30 minutes or until golden brown. Cool in pan on a wire rack 10 minutes. Drizzle rolls with Vanilla-Orange Glaze, and serve immediately.
To make ahead: Prepare recipe through Step 3. Cover and chill 8 to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step 5.
Breakfast Bread Dough
1/2 cup warm water (100° to 110°)
1 (1/4-oz.) envelope active dry yeast
1 teaspoon sugar
5 cups all-purpose flour
3 tablespoons sugar
5 teaspoons baking powder
1 1/2 teaspoons table salt
1 teaspoon baking soda
1/2 cup cold butter, cubed
1/2 cup shortening, cubed
2 cups buttermilk, at room temperature
Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover with plastic wrap, and chill 2 to 72 hours.
To make ahead: Prepare recipe as directed. Cover and chill up to 72 hours. Use as directed in Caramel-Glazed Monkey Bread or Chocolate Rolls.
2 cups powdered sugar
3 tablespoons milk, divided
1 teaspoon vanilla extract
1 teaspoon orange zest
Stir together powdered sugar, 2 Tbsp. milk, vanilla, and orange zest. Stir in up to 1 Tbsp. more milk, 1 tsp. at a time, until mixture reaches desired consistency.
Yield: Makes 16 rolls