Line a baking sheet with parchment paper.
Place 20 frozen Rhodes Rolls spaced evenly apart.
Cover lightly with plastic wrap and place on a counter.
Thaw in a warm spot for 2 hours.
Zest both oranges.
Mix zest and granulated sugar together in a medium bowl and set aside.
Pour melted butter in to a medium bowl and set aside.
Cut chocolate into 20 fairly even pieces using a serrated knife.
Lightly spray a 9 cup bunt pan with cooking spray.
Using your fingers spread out one dough ball and place a piece of chocolate in the center.
Wrap the dough around the chocolate and pinch the edges together.
Dip the entire thing in the melted butter and then roll it in the sugar/zest mixture.
Place in the bottom of the bunt pan and repeat with the remaining dough balls.
Cover the pan lightly with plastic wrap and let it rise for 1 hour or until almost double in size.
Preheat oven to 350 degrees.
Bake for 25-30 minutes or until the center dough is cooked through.
Let it cool for 15 minutes then turn out onto a plate.
Cool for another 10 minutes.
In a medium bowl mix powdered sugar and 2-3 tablespoons of orange juice together until smooth.
Drizzle over the bunt.
Serve as pull aparts or slice each serving.