How To make Chocolate Cinnamon Rolls
1 pk Active dry yeast OR;
1 tb Active dry yeast, bulk
1/4 c Warm water (110-115F)
1/2 c Milk, lukewarm (scald, then
-cool to lukewarm) 1/4 c Sugar
1/4 c Shortening
1 Egg, large
1/2 ts Salt
1/3 c Cocoa
2 1/4 c Flour, unbleached
2 tb Margarine or butter,
-softened 1/4 c Sugar
1 1/2 ts Cinnamon, ground
POWDERED SUGAR FROSTING:
1 c Powdered sugar, sifted
1 tb Milk
1/2 ts Vanilla
Dissolve the yeast in the warm water in a large bowl. Stir in the milk, 1/4 c. of the sugar, the shortening, egg and salt. Mix the cocoa with the one and one quarter cup of the flour and add to the y east mixture. Mix with a spoon until smooth. Mix in enough of the remaining flour to make the dough easy to handle, but still slightly sticky and soft. Turn out on a lightly floured board and knead until smooth and elastic, about 8-10 minutes. Let the dough rest while you wash the mixing bowl, dry and grease it with shortening. Put the dough into the bowl, turning to grease the top. (At this point, the dough can be covered and refrigerated 3-4 days, punching it down when it gets too big for the bowl.) Cover and let rise in a warm place until double, about 1-1/2 hrs. (Dough is ready when an indentation remains when touched.) Punch the dough down and roll into a rectangle 12/9 inches. Spread the rectangle with the softened margarine and mix the 1/4 c. of sugar and the cinnamon together, sprinkling it over the buttered dough when done. Rull up, beginning at the 12-in. side and when fully rolled up, pinch the seam to seal. Cut the roll into 12 slices and place slightly apart in a baking pan 9x9x2 inches. (For larger rolls, place in 13x9x2 in. pan and let rise until it fills the pan.) Cover and let rise until double, about 40 minutes. Heat the oven to 375F. Bake 25-30 minutes. Spread with powdered sugar frosting while still warm. Mix frosting ingredients together until reaching a spreading consistency. Makes enough frosting for 12 rolls. (Increase amounts for larger rolls.) Source: Tia Darrow, FidoNet Cooking Echo -----
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Chocolate Cinnamon Rolls
Chocolate Cinnamon Rolls – Deliciously soft and fluffy cinnamon rolls that are loaded with chocolate flavour, and stuffed generously with a cinnamon sugar filling. The BEST chocolate cinnamon rolls! #chocolate #cinnamonrolls #recipe
GET THE FULL PRINTABLE RECIPE HERE:
INGREDIENTS:
FOR THE DOUGH
4 cups (500g) plain/all-purpose flour
1/2 cup (50g) cocoa powder
2 and 1/4 teaspoons (7g or 1 sachet) instant fast-action yeast
1/2 cup (100g) caster/granulated sugar
1/2 teaspoon salt
1 cup (240ml) whole milk, warm
1/4 cup (56g) unsalted butter, melted
1 large egg
2 teaspoons vanilla extract
FOR THE FILLING
1/2 cup (115g) unsalted butter, melted
1 cup (200g) light brown sugar
2 tablespoons ground cinnamon
1 cup (175g) chocolate chips
FOR THE TOPPING
8 oz (225g) cream cheese, softened
1/4 cup (56g) unsalted butter, softened
1 and 3/4 cups (218g) icing/powdered sugar
1/4 cup (25g) cocoa powder
1 teaspoon vanilla extract
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Ingredients:
1. 4 Cups Plain flour
2. 2½ tsp Instant Yeast
3. 1 Cup Milk
4. 1 Cup Chocolate Chips (Your Preference)
5. 2 Eggs
6. ½ Cup Sugar
7. 2 Tbsp Cinnamon powder
8. 2 Tsp Nutmeg Powder
9. 1 Cup Brown Sugar
10. 2/3 Cup Melted Butter
11. 2 Tbsp Softened Butter (To Spread on Dough)
12. 1 Tbsp Salt
13. 1 Tsp Vanilla Essence
14. 1 Cup of Heavy Cream
Recipe:
Add ½ a cup of sugar to warm milk, stir and add yeast. Set aside for 5mins till it is foamy/bubbly (yeast is active).
Stir mixture and add in melted butter, eggs, salt & vanilla essence. Mix well.
Add flour gradually and combine mixture into a soft dough.
Remove dough and place it on a floured board. Knead for 5 mins or until it is smooth. (Constantly dust flour on hands and workboard to prevent sticking).
Place the dough back into the floured bowl, cover with a cloth and let it rise for about 60mins. It should double in size.
For the filling, mix 1 cup of brown sugar, 2 tbsp of cinnamon powder & 2 tsp of nutmeg powder into a bowl & mix well.
When dough is ready, punch down/flatten with floured hands and place it on your floured working top.
Flatten dough into a rectangle and slather the softened butter over the surface (this will help keep the fillings in place).
Roll up evenly and cut them into equal sizes. Place them in a oiled bake-tray for another 30 mins to rise.
Bake them at 120°C for 10mins, then remove and pour heavy cream onto the surface.
Bake for another 30 to 40 mins at 120°C, or until brown.
Music:
Positive Rock by HookSounds
Creative Commons — Attribution 4.0 International — CC BY 4.0
Music provided by Audio Library
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