BRIOCHE DOUGH 

1. Place all ingredients except for the butter into a medium bowl. Bring together into a rough dough, then turn out onto a work surface (do not add more flour).
2. Knead the dough for 8-10 minutes. It will start off as very rough, then will come together and become smooth and elastic, and when pressed lightly with a finger, the dough should spring back slightly.
3. Flatten the dough out into a rough rectangle and add the butter to the surface of the dough. This part will get sloppy, so make sure that you have a bench scraper nearby. Incorporate the butter into the dough by squeezing it and kneading it in. Keep scraping any excess butter back onto the dough and kneading it in. Don’t freak out. It will all work together.
4. Once the butter has incorporated into the dough, knead for a further 2-3 minutes.
5. Shape the dough into a ball and then transfer to a lightly buttered bowl. Cover with plastic wrap. Leave to sit on the counter for about 20 minutes to kick start the rising process, then transfer to the fridge to rise for at least two hours, and up to overnight.

FILLING

1. Place the chocolate and butter into a medium heat proof bowl. Set over a pot of simmering water, ensuring that the bowl does not touch the water, and heat, stirring often, until the butter and chocolate have melted and the mixture is smooth. Alternatively this step can be done in the microwave - microwave in 30 second increments, stirring well in between.
2. Remove from the heat and add the salt, orange zest, and powdered sugar, and whisk until smooth. Set aside to cool slightly, stirring occasionally.

ASSEMBLY

1. Grease and line an Eighth sheet pan or small rectangular pan - 9X6.5" (24x16cm). Alternatively you can roll the dough to 14" (35cm) square and cut into 9 rolls and arrange in a 20cm square pan.
2. Turn out the dough onto a lightly floured surface. Pat out into a rectangle, then roll into a rectangle measuring 12X14" (30x35cm)
3. Spread the chocolate orange filling over the surface of the dough. 
4. Starting with the short side of the dough, roll up the dough into a tight sausage shape. Trim the ends if desired. Using unflavoured dental floss or a bread knife, cut the log of dough into 6 equal rolls. I like to cut the log into 2 and then divide each section in 3.
5. Arrange into the prepared pan. 
6. Leave in a warm spot to rise until the rolls are puffy and when lightly pressed with a finger, an indentation that springs back slightly is left. This should take around 45 minutes to an hour, but will depend on the temperature of your kitchen. 
7. While the rolls are proofing, preheat the oven to 350°F / 180°c
8. Bake the rolls for 25 to 30 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the cream cheese frosting

CREAM CHEESE FROSTING

1. Cream together the butter and cream cheese in a bowl with an electric hand mixer until creamy. Add the powdered sugar orange juice, and orange zest, and mix to combine. Spread over the warm orange rolls.