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?
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.
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.
MY rolls are, however 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).
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).
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!
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!
Chocolate Mocha Cinnamon RollsYields: 9 small rollsIngredients:Dough1/2 cup whole milk2 tablespoons unsalted butter2 tablespoons granulated sugar1 1/2 teaspoons instant yeast1 1/2 to 2 cups all-purpose flour1/4 teaspoon salt1 large egg yolkFilling6 tablespoons butter, melted1/2 cup granulated sugar3/4 teaspoon ground cinnamon1/2 teaspoon instant coffee powder3/4 teaspoon cocoa powderpinch of salt1/3 cup semi-sweet chocolate chipsGlaze3/4 cup powdered sugar1/2 teaspoon instant coffee powder3 tablespoons heavy cream or milk; enough to make a pourable glazeDirections: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 |
Spatula in My Pocket 