Chocolate Cinnamon Rolls

 

Chocolate Cinnamon RollsChocolate Cinnamon Rolls

It was never going to take long for me to introduce a chocolate element to my Nordic baking, and it wasn’t entirely without inspiration either.

I’d eaten a divine cinnamon roll in a cafe in Copenhagen, it was a point-to-that-one selection that had surprised me with its chocolate and cinnamon filling.

That bun was a little less chocolate-obvious than these obscenely gooey rolls, my filling has spilled out from the coils in a naughty cocoa-wink to entice you in.

Yes they’re a little messy: it’s chocolate, I’m not going to apologise.chocolate cinnamon rolls 1

We’ve spent a week house sitting in north Yorkshire, looking after two of my favourite dogs, we’ve had pretty much every kind of winter weather up here. I couldn’t resist filming Bonzo standing with his face to the breeze, he looks so awesome with the wind blowing his fur back.

The day after I filmed this it snowed and transformed the landscape, it felt even more nordic in the kitchen as I set to baking this variation on cinnamon rolls, staying warm and toasty in front of the Aga.

Breezy

I used my pulla dough recipe for these rolls, omitting the ground cardamom, partly because I’d run out and also, I don’t think this roll needs it. 

It’s a pretty much the same recipe as the korvapuustit, with the simple addition of one tablespoon of cocoa powder to the filling mixture.

Just one tablespoon of cocoa, that’s all it needs! 

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

For the dough

  • 250 ml (1 cup) milk
  • 1/2 tsp salt
  • 60 g (1/2 stick plus a bit) unsalted butter
  • 1 sachet (1 tbsp or 7 g) of fast-action dried yeast
  • 500 g (4 cups) strong (bread) white flour
  • 75 g (1/3 cup) caster sugar
  • 1 free-range egg, beaten

For the filling

  • 60 g (1/2 stick plus a bit) salted butter, very soft
  • 100 g (1/2 cup) light muscovado or light brown sugar
  • 1 tbsp cocoa powder
  • 1 tsp ground cinnamon 

Heat the milk to almost boiling point then take off the heat then add the salt and the butter (cut into slices if it is straight out the fridge). The butter will melt into the milk. Allow to cool to lukewarm.

Place the flour, yeast and caster sugar into a large bowl and thoroughly mix together: a balloon whisk will do this brilliantly.

When the milk/butter has cooled, mix in most of the egg, reserving a tablespoon of it to use as an egg wash before baking.

Add most of this liquid to the dry ingredients and begin to combine, switching to your hands. You may need all the liquid, you may need a spot more, depending on the flour and the humidity.

Bring the dough together and knead for around 8 to 10 minutes until soft and smooth.

Place into a clean bowl, cover with cling or a tea towel and leave to prove for around and hour, it should double in size. Leave it somewhere draft-free and not too cold.

Meanwhile, make the filling by combining the butter, sugar, cocoa powder and cinnamon. Set aside.

Preheat the oven to 190ºC / 375º F / gas 5 and line two baking sheets with parchment or silicon paper.

Once the dough has risen, remove from the bowl and ‘knock back’, briefly kneading the air out.

Roll out the knocked back dough quite thinly into a squarish rectangle on a lightly dusted work surface. It wants to be around 5 mm thick; the squarer the rectangle, the more spirals.

Spread the rolled out dough with the filling mixture, spreading it out evenly with the back of a metal spoon.

Tightly roll the rectangle up.

Slice 2.5 cm (1″) pieces and lay them flat onto the prepared baking sheet leaving plenty of room between them for them to rise.

Chocolate Cinnamon Rolls

Chocolate Cinnamon RollsCover loosely with cling film or tea towels and leave to prove for 15 to 20 minutes, they should plump up.

Brush egg wash over the proven buns using the reserved beaten egg and bake for 10 to 12 minutes in a preheated oven until risen and golden, the chocolate filling oozing decadently out of the rolls.

You’ve got to serve these rolls warm!

These chocolate cinnamon rolls can be refreshed in a hot oven. Suitable for freezing once cool: bag, freeze and reheat from frozen in a hot oven for 5-10 minutes.

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls
Cinnamon rolls with a heavenly chocolatey filling
Print
Ingredients
  1. For the dough
  2. 250 ml (1 cup) milk
  3. 1/2 tsp salt
  4. 60 g (1/2 stick plus a bit) unsalted butter
  5. 1 sachet (1 tbsp) of fast-action dried yeast
  6. 500 g (4 cups) strong (bread) white flour
  7. 75 g (1/3 cup) caster sugar
  8. 1 free-range egg, beaten
  9. For the filling
  10. 60 g (1/2 stick plus a bit) salted butter, very soft
  11. 100 g (1/2 cup) light brown, or light muscovado, sugar
  12. 1 tbsp cocoa powder
  13. 1 tsp ground cinnamon
Instructions
  1. Heat the milk to almost boiling point then take off the heat then add the salt and the butter (cut into slices if it is straight out the fridge). The butter will melt into the milk. Allow to cool to lukewarm.
  2. Place the flour, yeast and caster sugar into a large bowl and thoroughly mix together: a balloon whisk will do this brilliantly.
  3. When the milk/butter has cooled, mix in most of the egg, leave a tablespoon of it to use as an egg wash later.
  4. Add most of this liquid to the dry ingredients and begin to combine, switching to your hands. You may need all the liquid, you may need a spot more, depending on the flour and the humidity.
  5. Bring the dough together and knead for around 8 to 10 minutes until soft and smooth.
  6. Place into a clean bowl, cover with cling or a tea towel and leave to prove for around and hour, it should double in size. Leave it somewhere draft-free and not too cold.
  7. Meanwhile, make the filling by combining the butter, sugar, cocoa powder and cinnamon. Set aside.
  8. Preheat the oven to 190ºC / 375º F / gas 5 and line two baking sheets with parchment or silicon paper.
  9. Once the dough has risen, remove from the bowl and ‘knock back’, briefly kneading the air out.
  10. Roll out the knocked back dough quite thinly into a squarish rectangle on a lightly dusted work surface. It wants to be around 5 mm thick; the squarer the rectangle, the more spirals.
  11. Spread the rolled out dough with the filling mixture, spreading it out evenly with the back of a metal spoon.
  12. Tightly roll the rectangle up.
  13. Slice 2.5 cm (1″) pieces and lay them flat onto the prepared baking sheet leaving plenty of room between them for them to rise.
  14. Cover loosely with cling or tea towels and leave to prove for 15 to 20 minutes, they should plump up.
  15. Brush the reserved egg over the proven buns and bake for 10 to 12 minutes in a preheated oven until risen and golden, the chocolate filling oozing decadently out of the rolls.
  16. Eat while still warm.
Vagabond Baker http://vagabondbaker.com/
 Chocolate cinnamon rolls

By Rachel A Davis

Follow on Bloglovin

5 Responses

  1. Diana says:

    Oh my god Rachel I’ve been craving cinnamon chocolate rolls for a few days now!! I’m currently on a diet since my wedding is in April so no cinnamon rolls for me 🙁 But these look amazing, I’m definitely gonna try this recipe sometime in May though haha I bookmarked it xx
    Diana recently posted…Pineapple Upside-Down CakeMy Profile

    • Rachel Davis says:

      Aw, I know that feeling! I’ve cut down on baking so much as I put on quite a bit of weight after starting the blog 3 years ago. I lost a lot of it travelling Asia and I want to keep it that way. All that cake was so unhealthy!
      I got so used to having a cinnamon roll or similar for breakfast over the winter in Scandinavia, instead of buttery toast, so I think of them as not been as bad as cake. i.e., if you replace a meal with one it’s ok 😉

  2. These are just perfection Rachel!
    Kerry @ Kerry Cooks recently posted…Soft Nutella White Chocolate Chunk CookiesMy Profile

  1. February 6, 2015

    […] you’re thinking of doing some baking this weekend, try these Chocolate Cinnamon rolls (and bring one round to my […]

This site uses Cookies - By using this site or closing this you agree to our Cookies policy.
Accept Cookies
x