Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Chocolate-Filled and Cinnamon Rolls *UPDATE*

I sprinkled chocolate shavings on top of the chocolate-filled rolls.

I was trying be inventive. I was trying to combine two cravings into one: chocolate and cinnamon roll dough with a warm glaze. I didn’t want to combine cinnamon and brown sugar with the chocolate. I just wanted pure, unadulterated chocolate with bread and a glaze.

The chocolate is peeking through!

That is how I thought of making chocolate-filled rolls. Once I started applying the melted, milk chocolate on top of the melted butter, though, I became hesitant. I decided to make a regular cinnamon roll on the other half of the dough just in case I didn’t like the chocolate half, and I’m glad I did.

The chocolate layer on the left and cinnamon/brown sugar on the right.

The chocolate half was boring. It had nothing special going for it. In fact, it made the regular side taste even more fabulous. I used my go-to cinnamon roll recipe for this because I love how the dough rolls out and how easy it is to put together.

*UPDATE* I tried vanilla buttercream frosting on the chocolate-filled rolls, and they instantly tasted a million times better. I used this recipe for the frosting. So, maybe it was the paring of the cream cheese frosting and chocolate I didn’t like too much. I bet a plain powdered sugar/milk glaze would work just as well, too. I take back what I said about the chocolate rolls. They are truly amazing now! YUM!
It’s been a long time since I’ve made these rolls for me and not for my “step-daughters”. I still felt a bit guilty eating them even though the girls had no idea I was doing it haha. Anyway, next time I will just stop messing with a good thing because the cinnamon roll section was amazing.

The next morning: top: dough fresh out of the refrigerator; bottom: risen dough

This post has been submitted to yeastspotting!

Chocolate-Filled and Cinnamon Rolls

Dough:
2 1/2 teaspoons bread machine yeast (I use active yeast)
1 cup warm milk (110 degrees F/45 degrees C)
1/2 cup white sugar
1/3 cup margarine (or butter), melted (and slightly cooled b/c of the eggs)
1 teaspoon salt
2 large eggs, room temperature
4 1/2 cups bread flour

Chocolate Filling:
1/3 cup butter, softened
5-8 ounces of milk, semi-sweet, or bittersweet chocolate, chopped (I used milk)

Cinnamon Filling (USE IT ALL! :D):
1/3 cup butter, softened
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
(optional add-ins: raisins, apples, nuts, etc.)

Cream Cheese Frosting (I suggest doubling this part if you like a lot of icing):
1 (3 ounce) package cream cheese, softened (you could use 4 ounces)
1/4 cup butter (1/2 stick), softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
(For instructions using a bread machine, go to the allrecipes website.)

Dissolve the yeast in the warm milk in a large bowl (or stand mixer). Mix in the sugar, margarine (or butter), salt, and eggs. Add flour and mix well. Knead the dough into a large ball (or use the dough hook for about 5 minutes), using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle (I don’t measure the dough; I just make sure it’s thin enough…but then again, I’ve made these a lot.).

Chocolate Filling: Spread dough with 1/3 cup butter, spread melted chocolate on top.

Cinnamon Filling: Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. (I saw the following tip on another website from someone who claimed to have worked at Cinnabon: lightly roll the cinnamon/sugar/butter mixture into the dough. I then pat it down with my hand until it is well-meshed or integrated into the rolled-out dough.)

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. (I almost always overnight these by placing them in the refrigerator at this point. I then take them out of the fridge 60 minutes before baking time and then throw them in the oven.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in a preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese and butter until smooth. Then add confectioners’ (or icing) sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James


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