Chocolate Cinnamon Rolls
Oct 26, 2012 16:11:49 GMT -5
Post by PrisonerOfHope on Oct 26, 2012 16:11:49 GMT -5
Chocolate Cinnamon Rolls
Ingredients for dough:
1/2 cup hot coffee
1/2 cup whole milk
1 tbs. granulated sugar
1 packet (1/4 oz.) dry active yeast
1/4 cup salted butter (1/2 stick)
1 tbs. vegetable oil
1 large egg
1 tsp. salt
1/4 cup granulated sugar
3 - 3 1/2 cups AP flour, packed
Ingredients for filling:
1/2 cup salted butter (1 stick)
1 tbs. ground cinnamon
1/4 cup granulated sugar
1 cup semisweet chocolate chips
Ingredients for the pan:
2 tbs. softened butter
2 tbs. granulated sugar
1 tsp. ground cinnamon
Ingredients for icing:
1 cup confectioners sugar
1 tbs. salted butter, melted
1 tbs. milk
1/2 tsp. vanilla
In small microwave container, combine hot coffee and milk; microwave for 30 seconds.
Stir in tbs. of white sugar, then pour a half cup of the mixture into another container.
Add the packet of yeast to the microwave container and stir in; let it sit on the counter to proof while you melt the butter in another small microwave container - about 30 seconds on high. Add the tbs. of vegetable oil and let it sit on the counter to cool.
In a medium bowl, use a wooden spoon or a fork to beat the egg with the salt, sugar, and the coffee and milk mixture that does NOT contain the yeast.
Stir the butter & oil mixture into the work bowl.
Add 1 1/2 cups of flour; stir in and continue to stir until mixture is smooth. Add yeast mixture and stir in gently.
Add 1 1/2 more cups of flour in half cup increments, stirring down after each addition. If dough seems sticky, add the last half cup of flour.
Dust your work space with flour, then upend the work bowl and plop dough onto the floured area. Sprinkle more flour on top of dough, then flip it over so the bottom is the top.
Punch mound of dought in the center, turn it clockwise and do over again for 5 minutes, flipping it over every minute or so.
Gather dough into a ball; wash and dry your hands.
Spray the inside of a large bowl with Pam; pick up the dough and put it in the bowl.
Tear off a sheet of plastic wrap that's larger than the surface of your dough, and stretch it over the work space. Spray with Pam. Lift it up, and cover the dough in your bowl, sprayed side down, and tuck it in around the dough.
Set the bowl in a warm, draft-free place and let it rise until doubled in size - about 1 1/2 hours.
Sprinkle your work space with flour again, then dump the dough from the bowl onto it, scooping out with our hands if it sticks.
Sprinkle dough lightly with flour, punch it down with your palms, and roll it out into a 9 X 13 rectangle.
Spread the surface with the softened butter; let dough rest while you make the rest of the topping.
Mix 3/4 cup granulated sugar with the tbs. of cinnamon; sprinkle this mixture over the rectangle of dough.
Sprinkle chocolate chips over top as evenly as you can.
Starting from the long side of the rectangle, roll it up tightly like a jelly roll, working from side to side to get it nice and even. Pinch the edge so it stays closed.
Spread the bottom of a 9 X 13 pan with the 2 tbs. of butter; sparingly in the 2 tbs. of sugar and tip pan so it's evenly distributed.
Sprinkle in the tsp. of sugar as evenly as possible.
Use a sharp knife to cut the rolls of dough into 12 slices; arrange in the cake pan 3 rows across and 4 rows down.
Spray another sheet of plastic wrap with Pam, and place on rolls, sprayed side down, touching the surface of the rolls. Set in a warm, draft-free place for about 45 minutes, until doubled in bulk.
When rolls are ready to bake, preheat the oven to 350 degrees, remove the plastic wrap, and bake about 30 minutes, until nicely browned.
Remove rolls from oven and place on wire rack to cool while you make the icing.
Put the cup of confectioners sugar into a small mixing bowl. Using a fork, mix in the melted butter, milk, and vanilla. Whisk with the form until smooth and creamy. Add more milk or sugar to get to the proper consistency.
Frost rolls while still warm.
Ingredients for dough:
1/2 cup hot coffee
1/2 cup whole milk
1 tbs. granulated sugar
1 packet (1/4 oz.) dry active yeast
1/4 cup salted butter (1/2 stick)
1 tbs. vegetable oil
1 large egg
1 tsp. salt
1/4 cup granulated sugar
3 - 3 1/2 cups AP flour, packed
Ingredients for filling:
1/2 cup salted butter (1 stick)
1 tbs. ground cinnamon
1/4 cup granulated sugar
1 cup semisweet chocolate chips
Ingredients for the pan:
2 tbs. softened butter
2 tbs. granulated sugar
1 tsp. ground cinnamon
Ingredients for icing:
1 cup confectioners sugar
1 tbs. salted butter, melted
1 tbs. milk
1/2 tsp. vanilla
In small microwave container, combine hot coffee and milk; microwave for 30 seconds.
Stir in tbs. of white sugar, then pour a half cup of the mixture into another container.
Add the packet of yeast to the microwave container and stir in; let it sit on the counter to proof while you melt the butter in another small microwave container - about 30 seconds on high. Add the tbs. of vegetable oil and let it sit on the counter to cool.
In a medium bowl, use a wooden spoon or a fork to beat the egg with the salt, sugar, and the coffee and milk mixture that does NOT contain the yeast.
Stir the butter & oil mixture into the work bowl.
Add 1 1/2 cups of flour; stir in and continue to stir until mixture is smooth. Add yeast mixture and stir in gently.
Add 1 1/2 more cups of flour in half cup increments, stirring down after each addition. If dough seems sticky, add the last half cup of flour.
Dust your work space with flour, then upend the work bowl and plop dough onto the floured area. Sprinkle more flour on top of dough, then flip it over so the bottom is the top.
Punch mound of dought in the center, turn it clockwise and do over again for 5 minutes, flipping it over every minute or so.
Gather dough into a ball; wash and dry your hands.
Spray the inside of a large bowl with Pam; pick up the dough and put it in the bowl.
Tear off a sheet of plastic wrap that's larger than the surface of your dough, and stretch it over the work space. Spray with Pam. Lift it up, and cover the dough in your bowl, sprayed side down, and tuck it in around the dough.
Set the bowl in a warm, draft-free place and let it rise until doubled in size - about 1 1/2 hours.
Sprinkle your work space with flour again, then dump the dough from the bowl onto it, scooping out with our hands if it sticks.
Sprinkle dough lightly with flour, punch it down with your palms, and roll it out into a 9 X 13 rectangle.
Spread the surface with the softened butter; let dough rest while you make the rest of the topping.
Mix 3/4 cup granulated sugar with the tbs. of cinnamon; sprinkle this mixture over the rectangle of dough.
Sprinkle chocolate chips over top as evenly as you can.
Starting from the long side of the rectangle, roll it up tightly like a jelly roll, working from side to side to get it nice and even. Pinch the edge so it stays closed.
Spread the bottom of a 9 X 13 pan with the 2 tbs. of butter; sparingly in the 2 tbs. of sugar and tip pan so it's evenly distributed.
Sprinkle in the tsp. of sugar as evenly as possible.
Use a sharp knife to cut the rolls of dough into 12 slices; arrange in the cake pan 3 rows across and 4 rows down.
Spray another sheet of plastic wrap with Pam, and place on rolls, sprayed side down, touching the surface of the rolls. Set in a warm, draft-free place for about 45 minutes, until doubled in bulk.
When rolls are ready to bake, preheat the oven to 350 degrees, remove the plastic wrap, and bake about 30 minutes, until nicely browned.
Remove rolls from oven and place on wire rack to cool while you make the icing.
Put the cup of confectioners sugar into a small mixing bowl. Using a fork, mix in the melted butter, milk, and vanilla. Whisk with the form until smooth and creamy. Add more milk or sugar to get to the proper consistency.
Frost rolls while still warm.
