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1. Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper.
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2. In a microwave-safe bowl, combine chocolate chips and half of the butter. Microwave in short bursts, stirring until smooth, then let cool slightly.
2 tbsp unsalted butter,
0.5 cup dark or semisweet chocolate chips
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3. Stir orange zest, orange juice, vanilla extract, salt, and 1 tablespoon of the granulated sugar into the melted chocolate until glossy and thickened.
0.1 cup granulated sugar,
2 tsp orange zest,
2 tbsp orange juice,
0.5 tsp vanilla extract,
0.1 tsp salt
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4. Trim crusts from the sandwich bread. Using a rolling pin, firmly roll each slice on a board to flatten into thin rectangles.
8 slice soft white sandwich bread
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5. Spread a thin, even layer of the orange-chocolate filling over each slice of flattened bread, leaving a small border on all sides.
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6. Starting from a short edge, roll each slice up into a tight log, then gently roll again with the rolling pin to elongate slightly and seal.
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7. Slice each log lengthwise to expose the swirled center, then twist each half several times to form tight bread swirls and place on the baking sheet.
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8. Melt the remaining butter. In a small bowl, whisk the egg with the milk to make an egg wash. In another bowl, mix the remaining granulated sugar with the ground cinnamon.
2 tbsp unsalted butter,
0.2 cup granulated sugar,
1 tsp ground cinnamon,
1 piece egg,
1 tbsp milk
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9. Brush the bread swirls lightly with egg wash, then drizzle or brush with melted butter and sprinkle generously with the cinnamon-sugar mixture on all exposed surfaces.
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10. Bake until deeply golden, crisp at the edges, and the sugar is caramelized, about 12 to 15 minutes. Let cool slightly on the sheet before serving warm.
