Chocolate Cinnamon Rolls
Coooking Temperature: 375°F /190°C / Gas Mark 5
Calories: 17
Adjust Servings Here: 16 rolls
Description
Adding cocoa powder to your cinnamon rolls takes these chocolate cinnamon rolls to the next level. It tastes just like a chocolate babka with a touch of spice. And they get ready in only one hour.
Ingredients
Dough - Total weight 875 grams - 64% Hydration
- 240 grams (1 cups) Warm milk 110F
- 9 grams (2¼ tsp) Instant dry yeast (1 packet)
- 100 grams (2 large) Egg
- 60 grams (4 tbsp) Unsalted butter room temperature
- 30 grams (2 tbsp) Honey or sugar
- 500 grams (4 cups) All-purpose flour
- 9 grams (1¼ tsp) Salt
Filling
- 80 grams (¼ cup) Cocoa powder
- 90 grams (½ cup) Powdered sugar
- 113 gram (½ cups) Butter
- 2 tsp Ground cinnamon
- 1 tsp Vanilla extract
- ¼ tsp Salt
Cream cheese frosting
- 226 grams (1 cup) Cream cheese
- 2 tbsp Powdered sugar
- 2 tbsp Milk whole
- 1 tsp Vanilla extract
Instructions
Dough
- Yeast mixture - In a mixing bowl or measuring cup, combine warm milk (110°F), yeast, honey, butter, and eggs.240 grams Warm milk, 60 grams Unsalted butter, 100 grams Egg, 9 grams Instant dry yeast, 30 grams Honey
- Combine - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.500 grams All-purpose flour, 9 grams Salt
- Knead - Once all the flour is well incorporated, knead on medium speed for 18 to 20 minutes.
- When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm oven with the light on. Let rise for 20 minutes until almost doubled in volume.
Chocolate cinnamon filling
- Combine the cocoa powder, butter, cinnamon, salt, and vanilla extract. Set aside.80 grams Cocoa powder, 90 grams Powdered sugar, 113 gram Butter, 2 tsp Ground cinnamon, 1 tsp Vanilla extract, ¼ tsp Salt
- Transfer the dough to a lightly floured surface. Roll into a 16 x 12 rectangle (16 inches long and 12 inches wide).
- Drop spoonfuls of the cinnamon mixture. Then, use an offset spatula to spread evenly, making sure to get to all the edges too.
- Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half, then half again until you have 16 buns.
Proof and bake
- Lightly spray a 13 x 9 baking pan or baking sheet. Place the cinnamon rolls equally spaced in the pan, leaving enough space for them to rise. Cover and leave to rise in the oven for 20 minutes.
- About 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5.
- Once the oven is hot, bake for about 25 to 28 minutes until the tops are lightly golden brown. And if necessary, tent the top with foil to prevent browning too much.
- When done, remove from the oven and cool until just warm.
Cream cheese glaze
- Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth.226 grams Cream cheese, 2 tbsp Powdered sugar, 2 tbsp Milk, 1 tsp Vanilla extract
- Then, slather generously over the warm cinnamon rolls. Or, pipe it over the cinnamon rolls.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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