Posts Tagged ‘Chocolate Cinnamon Rolls’

The ChocolateDoctor’s Easy-Peasy Chocolate-Cinnamon Rolls

Friday, May 20th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

“Nothing says ‘lovin’ like something from the oven” and hot, puffy cinnamon rolls say it best! What could go wrong when the first four ingredients are Butter, Chocolate, Sugar and Cinnamon? You’ll be blown away with this simple cinnamon roll recipe. It’s almost as fast as making those dreadful cinnamon rolls out of a tube. There is no waiting for a sweet yeasty dough to proof. You will still get the warm aroma and flavor of baked cinnamon and butter topped with a sweet white icing in mere minutes.

Prep time: 10 minutes
Bake time: 20 to 25 minutes
Cool Time: 30 minutes (if you can wait that long)
Yield: 12 cinnamon rolls

Ingredients:
For the cinnamon rolls:

8 tablespoons unsalted butter, melted
8 ounces Choclatique Private Reserve Dark Chocolate, finely chopped
1/2 cup granulated sugar
2 tablespoons ground cinnamon
2 sheets frozen puff pastry, thawed (store bought)

For the glaze:
3/4 cup confectioner’s sugar
3 tablespoons whole milk
3/4 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Directions:
To make the cinnamon rolls:

  1. Preheat an oven to 400° F.
  2. Using a pastry brush butter the cups of a 12-cup muffin tin with 2 tablespoons of melted butter.
  3. In a medium-sized mixing bowl, combine chocolate, sugar, and cinnamon.
  4. Unroll both sheets of thawed puff pastry on a clean smooth work service.
  5. Brush the top service or each with remaining melted butter.
  6. Evenly spread the chocolate mixture into the sheets and lightly roll with a rolling pin.
  7. Lift an edge of first sheet and tightly roll. Slice each roll into six equal segments. Do the same steps again with the second sheet of puff pastry.
  8. Place a rolls into the 12 buttered muffin cups.
  9. Bake 20-25 minutes, or until cinnamon rolls are a rich golden brown and filling is bubbling. Let rolls cool for 30 minutes before eating. Now they are ready to glaze.

To glaze the cinnamon rolls:

  1. In a small bowl, combine the powdered sugar milk and extracts, and stir until smooth.
  2. Remove the cooled muffins from muffin cups.
  3. Using the tines of a fork drizzle the glaze over the cinnamon rolls, and serve warm.

ChefSecret: If you don’t have a muffin tin you can bake them in a well-buttered pie pan of a square baking pan. Make sure they are touching the sides of one another.

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Chocolate Cinnamon Rolls

Friday, July 13th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

My partner, Joan, and I are suckers for state and county fairs. We go for the creative circus food that you find at such events. We always like to get there early and stay late giving us the opportunity to taste as many things as possible. Out first search is always for those gooey cinnamon rolls. Several years ago we discovered colossal, chocolate cinnamon rolls. The aphrodisiac aroma of cinnamon and chocolate alone led us to the food truck making these scrumptious rollups.

With the following recipe you can bake them exactly when and how you like them without waiting for the fair to come to town. Finish them off with a heavenly cream cheese glaze and you have a masterpiece. Chocolate Cinnamon Rolls are not only for the fair; they make a great alternative to traditional holiday breads ane great for brunch too!

Yield: 16 cinnamon rolls

Ingredients:

For the dough
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant chocolate pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon granulated sugar
1/2 teaspoon salt
3-1/2 cups bread flour
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 (.25 ounce) package active dry yeast

For the filling
1/4 cup butter, softened
1 cup light brown sugar
4 teaspoons ground cinnamon
3/4 cup Choclatique Milk Chocolate Chips
3/4 cup chopped pecans (optional)

For the frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons milk

Directions:

  1. In the bowl of a stand mixer fitted with a dough hook combine the water, melted butter, chocolate pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour, cocoa powders and yeast.
  2. When dough mix becomes somewhat elastic (about 15 minutes), place in a bowl, cover with plastic wrap and let the dough rest for about 30 minutes.
  3. Turn the dough out onto a lightly floured surface and roll into a 17×10 inch rectangle.
  4. Spread with softened butter.
  5. In a small bowl, stir together brown sugar, cinnamon and chocolate chips (and pecans, if desired). Sprinkle brown sugar-chocolate chip mixture over dough.
  6. Tightly toll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan.
  7. Let rise in a warm place for 45 to 60 minutes or until double in size.
  8. Preheat oven to 350º F.
  9. Bake for 15 to 20 minutes.
  10. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk.
  11. Remove rolls from oven and top with frosting.

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