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How To make Chocolate Cinnamon Cake Roll
3 Eggs; Lg
1 c Sugar
1/3 c Water
1 t Coffee-Flavored Liqueur
3/4 c Unbleached Flour; OR
1 c Cake Flour
1/4 c Cocoa
1 t Baking Powder
1/4 t Salt
Cocoa 2 tb Coffee-Flavored Liqueur
1 c Whipping Cream; Chilled
3 tb Powdered Sugar
1 tb Coffee-Flavored Liqueur
1 t Cinnamon Ground
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CINNAMON WHIPPED CREAM:
Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl. Gradually beat in the sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth. Pour into the jelly roll pan. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa. Carefully remove the foil. Trim off the stiff edges of cake if necessary. While hot, carefully roll the cake and towel up, together, from the narrow end. Cool on a wire rack at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff.
How To make Chocolate Cinnamon Cake Roll's Videos
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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Chocolate Cinnamon Rolls
The perfect way to jazz up any holiday brunch and make your guests extremely satisfied, these rich, delicious, chocolate cinnamon rolls with hazelnut icing will delight adults and kids alike!
Chocolate Cinnamon Rolls Recipe
The best chocolate cinnamon rolls! A chocolatey cinnamon sugar filling is swirled inside a chocolate cinnamon roll dough and topped with an irresistible chocolate cream cheese frosting.
Get the recipe:
Chocolate Cinnamon Rolls | CHELSWEETS
These fluffy chocolate cinnamon rolls are made with a dark chocolate cinnamon sugar filling, and are drizzled with a delicious chocolate glaze.
The recipe can be found here:
Here is the type of black cocoa I like to use:
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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
Easy Cinnamon Rolls With Fluffy Lemon Condensed Milk Frosting
How to make an easy Cinnamon Rolls with Fluffy Lemon Condensed Milk Frosting.
Here's what you'll need:
Ingredients:
1 cup milk (250ml) (room temp)
1 egg
2¼ tsp instant yeast
¼ cup sugar (50g)
3 ¼ cups all purpose flour (406g)
1 tsp salt (5g)
¼ cup softened butter (50g)
CINNAMON SPREAD:
1/2 cup softened butter (120g)
1/3 cup brown sugar (65g)
3 tablespoons cinnamon powder (45g)
FLUFFY LEMON CONDENSED MILK FROSTING:
1 cup sweetened condensed milk (chilled overnight)
1/4 cup freshly squeezed lemon juice
I hope you will enjoy this recipe. Please let me know if you bake this :). Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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