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
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
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1-1/2 tablespoons whole milk
- Mini chocolate chips or chocolate shavings, if desired
Instructions
- 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.
- 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).
- 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.
- 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).
- 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.
Notes:
Source: https://www.tasteofhome.com/recipes/chocolate-cinnamon-rolls-with-icing/ As of 9/2023, this recipe is no longer on the website.
More Chocolate Recipes
- Cake in a Jar from Devour Dinner
- Chocolate Cake Mix Donuts from Blogghetti
- Chocolate Chip Brownies from That Recipe
- Chocolate Chip Pecan Shortbread Cookies from Shockingly Delicious
- Chocolate Cinnamon Rolls from Jolene's Recipe Journal
- Chocolate Funnel Cakes from Cindy's Recipes and Writings
- Chocolate Pomegranate Crostini from A Day in the Life on the Farm
- Ferrero Rocher Ice Cream from The Fresh Cooky
- No Bake S'mores Pudding Pie from Hezzi-D's Books and Cooks
- Peanut Butter Cup Brownies from Karen's Kitchen Stories
- White Chocolate Mousse with Raspberries from The Redhead Baker
- White Chocolate Strawberry Bombs from Magical Ingredients
- White Chocolate Strawberry Muddy Buddies from An Affair from the Heart
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