Chocolate Cinnamon Rolls

Chocolate-Cinnamon-Rolls---Featured

I am an avid user of the recipe website Tasty Kitchen. I get a lot of ideas for good stuff there, plus they have a “recipe box” feature I lurve. You can click “add to recipe box” on any of the site’s recipes, and bam! You’ll be able to find it in your box. One of the things I’ve had in my box for ages are these chocolate cinnamon rolls, submitted by user Cooking Ventures. I finally put them to the test today!

ChocolateCinnamonRolls-

From left: unicorn salt shaker, walnuts, brown sugar, cocoa, butter, yeast, egg, milk, sugar, chocolate chips, flour.

***

FOR THE DOUGH:

  • 1 whole Egg

  • ½ cups Milk

  • ¼ cups Sugar

  • ½ teaspoons Salt

  • ¼ cups Butter

  • ¼ cups Warm Water (110F)

  • 1 package Active Dry Yeast (.25 Oz)

  • ⅓ cups Cocoa Powder

  • 2-½ cups All-purpose Flour

 

FOR THE FILLING:

  • ½ cups Firmly Packed Light Brown Sugar

  • ¼ cups Sugar

  • ⅛ teaspoons Salt

  • 1 tablespoon Cinnamon

  • 6 Tablespoons Melted Butter

  • ½ cups Chocolate Chips

  • ½ cups Finely Chopped Walnuts Or Pecans (optional)

Crack your egg into a bowl so it has a chance to get a little more acclimated temperature-wise before you add it to the rest of the mix later, or let it sit at room temperature for a little while.

 

ChocolateCinnamonRolls--2

Twins! 😀

 

Add the sugar, salt and milk into a saucepan; heat to scalded(about 180° F). In the meantime, add your yeast to the warm water and let it bubble for a few minutes; also combine the flour and cocoa in the mixer bowl. Fit the mixer with the paddle attachment. Once the milk mixture scalds, turn the heat off then add butter. Let the butter slowly melt and let the mixture make its way down to lukewarm.

Add the milk mixture, yeast/water and egg to the mixer bowl full of flour/cocoa, and mix on a medium-low speed until all ingredients are combined. Let the mixture rest for a few minutes (purpose for this is to better assess the moisture levels). Switch from a paddle to a dough hook and resume mixing. If the dough is really wet and goopy, add some more flour. If it’s dry and crumb-y, add a little water. You want the dough to start forming into a ball around the hook- not sticking to the sides of the bowl.

 

ChocolateCinnamonRolls--3

 

From the organs of my enemy, I shall bake a tasty treat. (sorry, that really looks like a heart to me. Or maybe a lung.)

Take the dough, shape it into a ball shape, and put it into a bowl coated with oil/cooking spray. Cover with plastic wrap and let rest in a warm place until dough doubles in size (about an hour).

Mix the brown sugar, regular sugar, salt and cinnamon in a little bowl. Punch the dough down and roll it out on a lightly floured surface. You want it to be a rectangle roughly 12” wide x 9” long.

 

ChocolateCinnamonRolls--4

Use a little of the melted butter to grease two 8” round pans. Use half of what’s left to spread over the dough rectangle. Sprinkle the sugar mixture evenly over the buttered dough. Drizzle the rest of your butter over the sugared surface, followed by chocolate chips and nuts (if you’re using them).

ChocolateCinnamonRolls--5

Come to Momma.

 

Starting on the long side closest to you, start rolling the topping-laden dough into a log. Roll it tightly! Don’t allow the goodies to escape!!! Once your log is formed, do your best to seal the edge/seam to the log’s surface. Cut it up into about a dozen slices, divide them evenly between your two buttery pans. Cover the roll-filled pans with plastic wrap and allow them to rest/rise for about an hour.

Preheat oven to 350° F, pop risen rolls into the oven for 15 minutes.

 

While they’re baking, let’s make a super-simple 4 ingredient frosting!

3 tablespoons melted butter

1 cup powdered sugar

1 tablespoon milk

1 ½ teaspoons vanilla

***

Whisk it all together in a bowl. Add extra milk/powdered sugar, if needed, to achieve your preferred spreadability.

Pull the rolls out of the oven, let them cool for a few minutes.

 

ChocolateCinnamonRolls--6

 

Spread frosting on your warm, tasty rolls and eat them all.

 

Chocolate-Cinnamon-Rolls---Featured

These turned out pretty good and are a nice change from regular cinnamon rolls. I think I’ll keep them. 🙂

Sidenote: The extra pan went to my coworkers at the salon…The pan was empty within 30 minutes. Lady approved.

Chocolate Cinnamon Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Ingredients
  • FOR THE DOUGH:
  • 1 whole Egg
  • ½ cups Milk
  • ¼ cups Sugar
  • ½ teaspoons Salt
  • ¼ cups Butter
  • ¼ cups Warm Water (110F)
  • 1 package Active Dry Yeast (.25 Oz)
  • ⅓ cups Cocoa Powder
  • 2-½ cups All-purpose Flour
  • FOR THE FILLING:
  • ½ cups Firmly Packed Light Brown Sugar
  • ¼ cups Sugar
  • ⅛ teaspoons Salt
  • 1 tablespoon Cinnamon
  • 6 Tablespoons Melted Butter
  • ½ cups Chocolate Chips
  • ½ cups Finely Chopped Walnuts Or Pecans (optional)
Instructions
  1. Crack your egg into a bowl so it has a chance to get a little more acclimated temperature-wise before you add it to the rest of the mix later, or let it sit at room temperature for a little while.
  2. Add the sugar, salt and milk into a saucepan; heat to scalded(about 180° F). In the meantime, add your yeast to the warm water and let it bubble for a few minutes; also combine the flour and cocoa in the mixer bowl. Fit the mixer with the paddle attachment.
  3. Once the milk mixture scalds, turn the heat off then add butter. Let the butter slowly melt and let the mixture make its way down to lukewarm.
  4. Add the milk mixture, yeast/water and egg to the mixer bowl full of flour/cocoa, and mix on a medium-low speed until all ingredients are combined. Let the mixture rest for a few minutes (purpose for this is to better assess the moisture levels).
  5. Switch from a paddle to a dough hook and resume mixing. If the dough is really wet and goopy, add some more flour. If it’s dry and crumb-y, add a little water. You want the dough to start forming into a ball around the hook- not sticking to the sides of the bowl.
  6. Take the dough, shape it into a ball shape, and put it into a bowl coated with oil/cooking spray. Cover with plastic wrap and let rest in a warm place until dough doubles in size (about an hour).
  7. Mix the brown sugar, regular sugar, salt and cinnamon in a little bowl. Punch the dough down and roll it out on a lightly floured surface. You want it to be a rectangle roughly 12” wide x 9” long.
  8. Use a little of the melted butter to grease two 8” round pans. Use half of what’s left to spread over the dough rectangle. Sprinkle the sugar mixture evenly over the buttered dough. Drizzle the rest of your butter over the sugared surface, followed by chocolate chips and nuts (if you’re using them).
  9. Starting on the long side closest to you, start rolling the topping-laden dough into a log. Roll it tightly! Don’t allow the goodies to escape!!!
  10. Once your log is formed, do your best to seal the edge/seam to the log’s surface.
  11. Cut it up into about a dozen slices, divide them evenly between your two buttery pans.
  12. Cover the roll-filled pans with plastic wrap and allow them to rest/rise for about an hour.
  13. Preheat oven to 350° F, pop risen rolls into the oven for 15 minutes.

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