Small Batch Chocolate Mocha Cinnamon Rolls

Happy Holidays, folks! Finally we are getting proper winter feeling. Can you believe it’s almost end of December and not finger-freezing cold yet?

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Here I have for you the perfect holiday recipe. Have it for breakfast, lunch and dinner (sneak in a few snacks too, if you can). I know would, if those pesky things called adipocytes (fat cells) didn’t exist.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

I don’t know how many of you worship at the shrine of pastry heaven called Cinnabon like me (don’t tell my mother I said that) but cinnamon rolls are one of the scrumptious essentials of life.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

MY rolls are, however your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

The gooey center. My favorite bit.

My three favourite Cs: Cinnamon, Coffee, Chocolate.

They’re soft and gooey, with a caramelized bottom, and melty chocolate chips in between. The light mocha touch enhances the chocolate flavor ever so slightly. And the mocha glaze does not take the glory away from the cinnamon sugar, just makes it even better (yes, its possible my friend).

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

This recipe makes a smaller number of rolls than the usual recipes. It is perfect for when you have the cravings and want to bake your own but don’t want to end up with trays and trays of rolls that you then stuff into your freezer (although you are secretly happy).

This recipe makes six large cinnamon rolls or 9 small ones. Super easy to make. They literally take 2 hours to go from your thoughts to the oven to your belly (I timed).

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Knead the dough using a stand mixer or by hand. Plop it in a well-oiled bowl. Allow to rest in a warm place (the microwave, or near a window with the sun shining in), roll it, and fill with the most amazingly sinful filling ever (butter+cinnamon+sugar+cocoa powder+chocolatechips+instant coffee), roll them, slice them, arrange them on a greased dish, let them rest again, bake, glaze, and devour. Voila!

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

For the extra special Christmas morning (for those celebrating), make these tonight and place covered, unbaked rolls in the fridge. You can then just bake them tomorrow and win the hearts and tummies of your family!

Happy holidays, again!

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Chocolate Mocha Cinnamon Rolls

Yields: 9 small rolls
Ingredients:
Dough
1/2 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 1/2 teaspoons instant yeast
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk
Filling
6 tablespoons butter, melted
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
3/4 teaspoon cocoa powder
pinch of salt
1/3 cup semi-sweet chocolate chips
Glaze
3/4 cup powdered sugar
1/2 teaspoon instant coffee powder
3 tablespoons heavy cream or milk; enough to make a pourable glaze
Directions:
In a small saucepan combine milk, butter, and sugar. Stir continually until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool till it comes to room temperature.
In a large bowl, combine the; 1 ½ cup flour, salt, egg yolk, and yeast. Add in the prepared milk and butter mixture. Mix. Bring the dough together into a ball and knead a few turns with your hands. Add more flour, a few tablespoons at a time if the dough feels to wet. Knead well for 3-4 minutes till the dough feels compact and is no longer sticky. Place in a lightly oiled bowl.
Cover the bowl with plastic wrap and allow to rest for 30 minutes.
Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.
Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, coffee powder, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.
Slice into 6 large pieces or smaller ones.
Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8×8-inch baking pan or any other baking dish. Place rolls in the pan leaving about 1/2 inch of room between them. Cover the rolls and allow to rise for 30 minutes.
While the rolls rise, preheat oven to 180 degrees C.
Bake the rolls for 18-20 minutes or until golden brown and doubled in size.
Remove from the oven, allow to cool just slightly.
In a small bowl whisk together powdered sugar, coffee powder, and cream or milk. Drizzle over warm rolls.
Enjoy.
Recipe source: Joy the Baker

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

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Apple Hand Pies

*This post was intended for the week after exams. But then Karachi happened…

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The air may not be as crisp and the leaves may not be as brown as the rest of the world, but that does not mean that us Pakistanis don’t love fall. And now that winter is almost here, it’s the perfect time to put to use all those pie recipes safely hidden away in your recipe box. What could be better than gooey flaky just-out-of-the-oven apple pies on these cold dreary days.

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

 

I whipped these up in fifteen minutes flat after coming home from a relax- after-Exam-From-Hell hike in the Margalla Hills. The weather was beautiful and my legs were dead.

off to the hills!water-3

And so these mini apple pies were the perfect pick-me-up, although I do prefer chocolate but these were next to best.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

These beautiful little treats are the perfect thing to make this fall cum winter. To impress your guests with at your next tea party. And with Christmas just around the corner, they can make for a perfect gift for your friends and family, just fill em in a cute lil box, tie a ribbon around it and voila….DIY Christmas gifts in a jiffy. Who wouldn’t love a box of lil apple pies?

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

Don’t let the pie crust scare you. I will do a detailed post on it later. It’s very easy. Just follow all the steps and you’ll get perfect results every single time. This was my first try at pie crust and it turned out beyond my expectations.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

>>Oh and in case you guys missed my post on Instagram, Spatula in My Pocket is now on Snapchat! {Add me at: noora559} I’m trying to make a habit of sharing more and on a regular basis but, boy, cooking and taking pictures at the same time is hard  o.o<<

Apple Hand Pies

Prep Time: 20 minutes plus chilling time                                               Yields: 8-10 hand pies
Cook Time: 15 to 20 minutes
Ingredients:
FOR THE CRUST
1 and ¼ cups all-purpose flour
½ teaspoon salt
3 Tablespoon (45g) unsalted butter, chilled and cubed
¼ cup + 2 Tablespoon vegetable shortening, chilled
¼ cup ice water
FOR THE FILLING
2 cups small diced and peeled apples
2 teaspoons lemon juice
½ teaspoon cinnamon
¼ cup sugar
2 teaspoons all-purpose flour
FOR TOPPING
1 egg
1 teaspoon water
Granulated sugar, optional
Directions:
For the Crust
In a large bowl, mix together the flour and salt. Add the butter and shortening. Using a pastry cutter, or two forks, or with the help of our fingertips, cut the butter and shortening into the flour until it resembles coarse meal (pea-sized bits of butter are totally fine)
Drizzle in the icy cold water little by little, stirring with a wooden spoon in between. When the dough begins to form large clumps, do not add more water.
Flour a work surface and transfer dough on it. Using floured hands, fold dough into itself till it comes together, and the flour is fully incorporated into the fats. Form a ball. Flatten it and wrap tightly in plastic wrap. Refrigerate for at least 2 to 3 hours
For the Filling
In a small bowl, combine all the filling ingredients until thoroughly mixed. Set aside.
Assemble the Pies
Preheat oven to 180 degrees.
Remove chilled dough from the refrigerator and allow it to come to room temperature before rolling, for about 15 minutes. Then, place the dough on a lightly floured work surface, roll into a square about 1/8 inch thick and 14×14 inch sides.
Using a cookie cutter or a cup, cut out as many circles as possible. Reroll dough as needed.
Place six of the circles on a parchment paper-lined cookie sheet. Spoon apple filling in the center, leaving space around the border. Place second dough circle on top of each filled circle. Use a fork to crimp the edges together to seal each pie.
In a small bowl, beat together the egg and water.
Brush the top of each pie with the prepared egg wash. Using a sharp knife, cut two to three vents on the top of each pie. Sprinkle with granulated sugar.
Bake for about 15 to 20 minutes, or until golden brown.
Let pies rest for about 10 minutes before serving.
Notes
I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.
Cubed apples should be very very tiny so as to make sure they cook inside the oven.
The sugar in the filling can be replaced with brown sugar for a more caramel-like flavor.