Chocolate Cinnamon Rolls
Difficulty: EasyServings
9
servingsPrep time
2
hours5
minutesCooking time
25
minutesThese one rise chocolate cinnamon rolls are pillowy soft and the filling is my favorite. The espresso cocoa glaze is so yummy.
Ingredients
- Dough:
* 1 cup warm milk (110°F)
* 2 1/2 tsp active dry yeast, 1 package
* 2 large eggs, room temp
* 5 tbsp unsalted butter, melted
* 1 tsp vanilla extract
* 1/2 cup granulated sugar
* 4 cup all-purpose flour
* 1 tsp salt- Filling:
* 6 tbsp unsalted butter, softened
* 1/2 cup dark brown sugar
* 2 tbsp unsweetened cocoa powder
* 1/2 tbsp cinnamon
* 1/2 tsp pure vanilla extract
* 4 oz. Semi Sweet Chocolate Bar, chopped- Topping & Glaze:
* 1 package of espresso (.09 oz) + 1/2 cup hot water, combine
* 1/2 cup heavy cream
* 1 1/4 cup powder sugar
* 1/2 tbsp cocoa powder
* Optional chocolate drizzle
Directions
- In a small bowl microwave milk to 110° F, for 60 seconds.
- Place warm milk and yeast into stand-in mixer bowl fitted with paddle and let it sit for 10 minutes. Pour eggs, melted butter, sugar, vanilla extract into the mixture and beat just till combine. Slowly add flour and salt mixture, 1 cup at a time till incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes. Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90 minutes in a warm place.
- While dough rises make filling by combining all ingredients except the chopped chocolate. Punch down dough. Roll out dough into a rectangular shape and spread filling on top of dough. Sprinkle chopped chocolate, save a handful for later. Roll the dough into a log shape and slice into large rolls.
- Preheat oven to 375° F. Place rolls into greased 9” to 10” skillet. Make espresso milk bath. Put espresso mixture into heavy cream and stir. Pour half of the milk bath over rolls. Bake for 25 min. Make glaze by mixing espresso milk and combine with powder sugar and cocoa powder.
