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Chocolate Cinnamon Rolls

Chocolate Week continues and today I'm sharing Chocolate Cinnamon Rolls. I found Rita L's recipe on the Taste of Home website and it's helped me to make another step forward in conquering my fear of yeast baking. I made no changes to the recipe but I can share a few tips in the actual process that I used.

I made sure my water was the right temp (110º to 115º) by testing it with an instant read thermometer. I rolled out dough on top of a pastry mat, the measured markings make it simple to know you've reached the right size and also to cut into 12 equal pieces.

 

Since the dough is dark, I tested mine with a instant read thermometer to make sure they were done (about 195 degrees). I iced mine in the pan and rather than doing all the rolls in long ribbons, I did each one individually.

It looks a little heavy handed but the ratio of roll to icing was perfect for us. I sprinkled the tops with some mini chocolate chips.  Chocolate shavings would be good as well if you wanted a more "fancy" look.

You can see where the butter/cinnamon sugar swirls were.  I'd probably double that mixture next time because it kind of disappeared into the roll itself.


I hope that you are enjoying #ChocolateWeek as much as I am. Be sure to go and see what the other bloggers are serving up using the links down below and thanks again to Christie from A Kitchen Hoor's Adventures for hosting!

 

 

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls
Author: Jolene's Recipe Journal

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 1 large egg, room temperature
  • 1/3 cup baking cocoa
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon butter, softened
  • 1-1/2 teaspoons ground cinnamon
QUICK WHITE ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 tablespoons whole milk
  • Mini chocolate chips or chocolate shavings, if desired

Instructions

  1. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour; beat for 2 minutes.
  2. Stir in remaining flour and blend with a spoon until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down and turn onto a well-floured surface (dough will be soft).
  3. Roll out into a 12x9-in. rectangle on pastry mat. Carefully spread with butter. Combine cinnamon and remaining sugar; sprinkle over butter. Roll up gently, beginning at a wide end.
  4. Cut into 12 pieces using pastry scraper and place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 25 minutes. (Test for doneness with instant read thermometer, should be 190º to 195º).
  5. Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Drizzle icing onto warm rolls. Sprinkle with mini chips, if desired.
Chocolate, cinnamon rolls
Dessert, breakfast
American

 

More Chocolate Recipes





Comments

  1. I love the idea of these cinnamon rolls. Chocolate and cinnamon go so well together.

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  2. They turned out beautifully. Love the sprinkle of mini chip on top. Great touch.

    ReplyDelete
  3. I love this idea and the rolls turned out gorgeous!

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  4. I never would have thought of this. You are brilliant and these are gorgeous.

    ReplyDelete
  5. CHOCOLATE!! Just when I thought I loved cinnamon rolls before.... YUM!

    ReplyDelete
  6. What a great chocolate twist on cinnamon rolls!

    ReplyDelete
  7. I am making these this weekend! And while I think they look perfect, I would double the filling too, because double filling! :-)

    ReplyDelete
  8. Delicious idea! This will be a divine breakfast! YUM!

    ReplyDelete
  9. Any excuse I can to have chocolate for breakfast is a good one for me! These look super scrumptious.

    ReplyDelete

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