Chocolate Cinnamon Rolls
Fluffy sweet rolls filled with a rich chocolate filling and topped with swirls of silky chocolate frosting, these triple chocolate sweet rolls are every chocolate lover's dream.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
- 240 g Milk (1 cup)
- 105 g White sugar (1/2 cup)
- 2+1/4 tsp Instant Yeast
- 1 Egg
- 440 g Plain flour (3 2/3cups)
- 60 g Cocoa powder (1/2 cup)
- 105 g Unsalted butter, softened (1/2 cup)
- 15 g Icing/Confectioners sugar (2 tbsp)
- 30 g Cocoa powder (3 tbsp)
- 8 g Ground cinnamon (1 tbsp)
- 130 g Dark chocolate, melted (4.5 oz)
- 120 g Butter, softened (1/2 cup)
- 60 g Thickened/Heavy cream (1/4 cup)
- 3 Egg whites
- 150 g Caster sugar, aka superfine sugar (3/4 cup)
- 1 tsp Vanilla extract
Instructions
- 1
In a jug add the warm milk, yeast, and sugar, leave aside and allow to foam
- 2
In the bowl of a stand mixer fitted with the dough hook attachment add the flour, yeast mixture and egg
- 3
Mix on low speed until the dough comes together into a rough ball
- 4
Turn up to medium and continue kneading for 1 minute
- 5
(If you don’t have a stand mixer you can mix this by hand in a large mixing bowl, it’ll just take a little longer)
- 6
Add the softened butter one tablespoon at a time, kneading between each addition
- 7
Once all the butter has been added continue kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft (if the dough is too sticky to handle you can add a touch more flour)
- 8
Place the dough in an oiled bowl, cover with plastic wrap or a tea towel, and allow to proof in a warm place for 60 minutes or until doubled in size
- 9
Meanwhile, combine cocoa powder, cinnamon, icing sugar, and butter together in a medium-sized bowl, and stir until smooth
- 10
Add the melted chocolate and mix until smooth, set aside for it to firm up as the dough proofs
- 11
Once the dough has proofed transfer it onto a lightly floured surface and roll it out with a rolling pin into a large rectangle, about 5mm thick
- 12
Using a palette knife spread the chocolate filling over the dough in a thin and even layerWith the longer side of the rectangle facing you, roll the dough into a tight log
- 13
Cut the log into 12 even slices with a serrated knife or a piece of unflavored dental floss
- 14
Evenly space the rolls in a 9 x 13 inch / 22 x 33cm baking pan
- 15
Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size
- 16
Preheat the oven to 170°C
- 17
Bake for 20 minutes, or until cooked through
- 18
Remove from oven and cool
- 19
Put the egg whites in a large clean bowl or in the bowl of a stand mixer fitted with a whisk attachment and whisk until it reaches soft peaks
- 20
Slowly add the sugar and whisk until it reaches stiff peaks
- 21
Add the vanilla and whisk until well incorporated
- 22
Spread the meringue over the warm rolls and lightly toast with a blowtorch
- 23
If you don’t have a blowtorch you can grill or broil it under high heat for a couple of minutes until lightly toasted