Triple Chocolate Cinnamon Rolls | Mortar and Pastry
~A unique twist to a yummier cinnamon roll! Soft enriched chocolate dough, filled with buttery cinnamon & cocoa, brown sugar and chocolate chips with chocolate cream cheese frosting~
#chocolate #cinnamon
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Ingredients:
For the filling:
1 stick (113g) unsalted butter, softened
1/3 cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon cocoa powder
1 cup chocolate chips
For the frosting:
225g bar cream cheese, softened
1/4 cup powdered sugar
1/4 cup cocoa powder
1 tablespoon milk
pinch of salt
For the chocolate dough:
3 cups all purpose flour (plus up to 1/2 cup extra flour as needed if the dough is too wet)
1/2 cup cocoa powder
1/2 teaspoon salt
1 1/8 cups milk
1/4 cup melted butter
1 large egg
1/4 cup sugar
1 tablespoon instant dry yeast
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How To Make Homemade Cinnamon Rolls • Tasty
Wake up to the smell of cinnamon rolls this Christmas!
Get the step-by-step recipe here:
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How To Make Homemade Cinnamon Rolls • Tasty
Amazing Cinnamon Rolls Recipe
My pillowy soft and luscious cinnamon rolls topped with a perfect cream cheese glaze are the ultimate morning treat and so easy to make! And YES you can make these as overnight cinnamon rolls!
Full Recipe:
If you haven’t had homemade cinnamon rolls yet then you’re missing out on one of life’s little pleasures that can transform a bleh morning into a delicious start to the day. So fragrant and not at all dry or crumby like those preservative-filled pre-made “treats”.
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Double Swirl Cinnamon and Chocolate Rolls
dough:
1 c (227g) milk
2 1/4 tsp (7g) instant yeast
2 eggs
1/3 c (67g) sugar
1 tsp (6g) salt
4 oz (113g) butter, softened
4 1/4 c (595g) AP flour
cinnamon filling:
4 oz (113g) butter
3/4 c (160g) brown sugar
2 tbsp cinnamon
1 tsp salt
chocolate filling:
1 c (113g) powdered sugar
3/4c (63g) cocoa powder
1/4 c (50g) vegetable oil
1/4 c (57g) water
pour 1/2 c (113g) warm cream over the rolls before baking. bake at 350F for 30-35 min or until golden
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Cinnamon Roll Cake | Giant Cinnamon Roll Recipe
If you are a true cinnamon roll lover, you are going to love this giant cinnamon roll cake! This cinnamon roll cake is soft, gooey, rich and topped with delicious glaze.
Full pruntable recipe + tips how to make the best cinnamon rolls:
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Classic Cinnamon Rolls:
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Ingredients:
For the dough:
3¼ cups (400g) All-purpose flour
1/4 cup (50g) Sugar
3 teaspoons (g) Instant dry yeast
1/2 teaspoon Salt
3/4 cup (180ml) Milk, warm
1/4 cup (60g) Butter, melted
2 Eggs
1 teaspoon Vanilla Extract
For the filling:
1/2 cup (115g) Butter, softened
1/2 cup (100g) Brown sugar
2 tablespoons Cinnamon
For the glaze:
1 cup (120g) Powdered sugar
1 teaspoon Vanilla extract
2-3 tablespoons Milk/heavy cream
Directions:
1. Make the dough: in a large bowl or in a bowl of a stand mixer, whisk flour, sugar, yeast and salt. Add milk, melted butter, eggs, vanilla extract and knead the dough for 7-8 minutes, until soft, smooth and elastic. Add more flour If needed.
2. Place the dough in a greased bowl. Cover and let rise until doubled in size, about 1 hour.
3. Meanwhile make the filling: In a medium bowl combine butter, brown sugar and cinnamon. Mix until smooth. Set aside.
4. Using a rolling pin, roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Then, evenly spread the cinnamon mixture on top.
5. Using a pizza cutter or a knife, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll. Transfer the cake into a lightly greased 9-inch (23cm) round baking pan. See the full demonstration in the video above.
6. Loosely cover the cake with plastic wrap and allow to rise in a warm place until doubled in size, about 1-2 hours.
7. Preheat oven to 350F (180C).
8. Bake for 35-40 minutes. Cover with foil to prevent over browning if needed.
9. Meanwhile make the glaze: in a medium bowl, whisk sugar, vanilla extract and milk. If you want a thicker icing, whisk in more powdered sugar. If you want a thinner icing, whisk in more milk or cream.
10. Drizzle the glaze over the warm cake.
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