Chocolate Cinnamon Rolls
Since the February Twelve Loaves theme is chocolate I knew that I had to make something for my other half. Ok, I didn’t have to but he is the chocolate lover in the family. He’s all caked out since he had his birthday week last week and he doesn’t seem to be much of a cake person anyway. I think a warm, gooey cinnamon roll would be just the ticket!
Combining chocolate and cinnamon isn’t something that I do often, but when I asked what he thought about the combo he seemed interested. So I went for it.
His & Hers
He loves chocolate and I adore cinnamon rolls. While I baked these rolls just for you to celebrate the February Twelve Loaves theme, this really is sort of a symbol of my other half and I. Something that represents us both.
We don’t need to wait for Valentine’s Day to do something sappy, now do we? I can’t wait. Let’s eat them now!
I recommend baking these for 20 maybe 25 minutes but before the tops start to turn a golden brown. You may see a little bit of light brown on the edges. The middles will be soft, maybe even a bit chewy (which I LOVE). When I over bake my cinnamon rolls and the entire top is a golden brown, I just serve them right out of the oven with frosting.
Speaking of frosting, if you ask me it’s mandatory when making this recipe. The rolls are pretty good with the melted brown sugar, butter and chocolate from the middle layers of these rolls. Just pretty good. With the frosting, the rich, chocolatey flavor explodes into a rich symphony that is sure to cure any sweet tooth. Even mine. Wow. The frosting really makes these worth writing about. For a peek at the center of these rolls topped with frosting keep scrolling…
But enough about these Chocolate Cinnamon Rolls with the mandatory frosting! Take a few minutes and peek at what my fellow bakers have made for us this month. I absolutely love what everyone has made and I think you’ll be very pleased with all the chocolatey goodies that you find!
- Buttermilk Chocolate Quick Bread by Renee at Magnolia Days
- Chocolate Brownie Quick Bread by Dorothy at Shockingly Delicious
- Chocolate Chip Challah Bread by Lora at Cake Duchess
- Chocolate Cinnamon Rolls by Dionne at Try Anything Once Culinary
- Chocolate Peanut Butter Braid by Stacy at Food Lust People Love
- Chocolate Swirl Bread by Holly at A Baker’s House
- Dark Chocolate and Prune Bread by Deepti at Bakingyummies
- Dates and Chocolate Brioche by Rossella at Ma che ti sei mangiato
- Love Me, Love Me Knots by Felice at All That’s Left Are The Crumbs
- Marbled Rye Bread by Karen at Karen’s Kitchen Stories
- Raspberry White Chocolate Muffins by Liz at That Skinny Chick Can Bake
Our #TwelveLoaves February theme is Chocolate! We were good all January with our Keep it Simple theme, now it’s time to get a little decadent. February #TwelveLoaves is all about Chocolate!
Choose a recipe featuring chocolate. (It could be a bread accented with chocolate chips, baked with cocoa powder, chocolate spreads, whatever you love!). Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with chocolate. Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February, 2014, and posted on your blog by February 28, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days.
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- For the dough:
- 1 cup + 1 tbsp. of milk at room temperature
- 2½ tsp. (1 packet) active dry yeast
- ¼ cup unsalted butter, melted and cooled for dough
- 1 tsp. Alaea Hawaiian sea salt
- 3 tbsp. sugar
- 3¼ cup unbleached all purpose flour
- For the filling:
- 3 tbsp. unsweetened cocoa powder
- 2 tsp. cinnamon
- 1 stick of melted butter
- 2 cups of brown sugar
- For the mandatory frosting:
- 4 ounces of cream cheese at room temperature
- 2 tbsp butter also at room temp
- 1 cup of powdered sugar
- 1 cup of unsweetened cocoa powder
- ½ tsp. vanilla
- Combine milk and yeast, stir and let it rest for 5-10 minutes. Yeast will change from granules and begin to look foamy.
- Add salt, 3 tbsp. sugar and butter. Give it a little stir and let it rest for about 5 or 10 mote minutes.
- Add flour, then mix until dough forms. You can also use your bread machine to mix and rise this dough.
- Once dough begins to come together, lightly flour a clean and dry surface. Knead for 7-9 minutes or until you have a smooth dough.
- Cover mixing bowl with plastic wrap and leave in a warm place to rise for two hours or until nearly doubled in size. If you forget about your dough and leave it for longer, let’s say 4-5 hours, the dough will be fine. I do it all the time.
- Generously butter two 9″ baking pans.
- Remove dough from the mixing bowl and divide into two equal parts. On a lightly floured surface, roll out one dough section into a rectangle. Brush ½ melted stick of unsalted butter on the rolled dough. Spread 1 cup of the brown sugar onto the dough on top of the butter along with 1½ tbsp. cocoa powder and 1 tsp. cinnamon.
- Roll dough width-wise and use string (or dental floss) to cut into rounds. Place in baking pan.
- Repeat rolling and filling step with the second half of the dough.
- Place pans with rolls in a warm place for 1 hour or more if needed. They will nearly double in size.
- Preheat your oven and bake at 350 for 20-25 minutes, rotating the pans every ten minutes.
- For the mandatory frosting, add cream cheese, butter, powdered sugar, cocoa powder and vanilla into a mixing bowl and mix on medium speed if using a hand or stand mixer. Frosting will combine into a smooth, thick frosting that will coat the top of your chocolate cinnamon rolls.
If you cut your rolls smaller than 1″ wide, reduce baking time by 5-10 minutes. Remove from oven before the rolls are brown on top.
If you cut your rolls width-wise, you will end up with more rolls and they will not be as wide. They will also need the baking time reduced by 5-10 minutes. Keep an eye on them and remove before the edges turn golden brown.