I’ve made it alllll the way to C! And I went all out for this recipe…Chocolate Cinnamon Rolls! That’s right, we don’t just do regular cinnamon rolls in this house, I took it up a notch and spread delicious chocolate spread inside these cinnamon rolls before I baked them…yummy! I found this recipe on Pinterest.The chocolate is not in this recipe, that was my idea to add a little something extra to my A-Z Cooking project! The only thing I would have done different to make these taste a little better is to add about 1/2 cup less flour during the kneading process. Other than that, I think I did a pretty good job for my first time making homemade chocolate cinnamon rolls that were improvised! Hope you enjoy 🙂
- 4-5 cups all-purpose flour
- 2 packages dry yeast (4.5 teaspoons)
- 1 teaspoon salt
- ¾ cup milk
- ½ cup water
- ½ cup melted butter
- ½ cup sugar
- 1 egg
- for the filling:
- melted butter for spreading
- ½ cup brown sugar
- 2 teaspoons cinnamon
- chocolate spread (not in original recipe and I forgot to add to my picture!)
- for the icing:
- 1.5 cups powdered sugar
- 1 Tablespoon butter
- ⅛ teaspoon vanilla
- 2-3 Teaspoons hot water
7. Sprinkle the brown sugar/cinnamon mixture topping over the top, leaving a ½” border all the way around, pat down.
8. Roll the dough as for a jelly roll, keeping it as tight as possible. when you get to the end, pinch the dough along the top and cut into 12 rounds, using a knife or bench scraper.
9. Place rolls on a greased pan and bake at 375 for 15-20 minutes until golden brown. let cool slightly, then top with glaze.
To make the glaze:
- combine powdered sugar, butter, vanilla, and hot water and stir until you reach a smooth consistency.
* you can use traditional dry yeast or instant yeast – the only different is that the instant yeast, well, it rises a lot faster! so in the recipe when it tells you to knead the dough and then cover and let it rest for 20 minutes, the instant yeast may only need 10 minutes – you just want it to double in size, and the instant yeast gets to that point much faster than traditional yeast.
* when adding flour to finish making your dough, just remember that the amount may change each time you make it depending on humidity, etc. so just add enough to make a soft dough. even if it seems a little bit sticky still (see next tip)…
* when your dough is finished and you’re ready to knead it, remember that the flour you place on your counter top will be absorbed into the dough as you’re kneading it, so even if it’s sticky to begin with, just keep kneading in that flour until the dough is smooth and elastic and is no longer sticky when you hold it.
* when rolling your dough, the thinner you roll it will dictate how many “swirls” you get in your roll. we like thinner dough with lots of filling so we tend to roll it thin, slather on the butter and cinnamon-brown sugar mixture and roll it as tight as we can!
* when cooking your cinnamon rolls, keep an eye on them. if they start to brown too quickly, simply place a sheet of tin foil loosely over top. they’ll still continue to cook but won’t get the direct heat from your oven that causes them to turn dark.