Cinnamon Cocoa Cinnamon Rolls

December 21, 2021

Our chocolate cinnamon roll recipe will be a big hit no matter the time or place. You will need a scale for this recipe. Cinnamon rolls are a little fussy and need exact measurements for the dough. Always read through the entire recipe before starting.

Ingredients for dough:

01:01.0 all purpose flour
0.4 ounce salt
1.4 ounce active yeast
1 cup milk
1/2 cup water
1/4 cup honey
2.0 ounces butter, room temp and cubed
2 eggs- room temp

Ingredients for filling:

4 ounces butter, melted
1 cup brown sugar
3 tablespoons of cinnamon cocoa mix (any mix will work)
2 teaspoons ground cinnamon (for some extra cinnamon love)

Directions:

In a medium sized bowl, add flour, salt and yeast.

In a large glass or plastic measuring cup add milk, water, honey and butter.

Microwave until butter is melted, stir to combine.

Add and whisk in egg one at a time to warm (not hot) mixture. You don't want to scramble your eggs.

Using a wooden spoon mix in wet ingredients to the flour mixture, just until the flour has disappeared.

Cover bowl tightly with plastic wrap and leave in a warmish place for 2 hours.

Place the bowl in the fridge overnight.

The next morning, take out the bowl from the fridge and dump dough on a floured surface. This dough is extremely sticky.

Knead dough a few times to smooth out the dough.

Roll out the dough into a rectangle. 13 inches x 18 inches

you will have to use more flour than normal so you can roll out correctly.

After you roll out the dough, time to make the filling.

Add the filling ingredients to a small bowl and mix.

Evenly spread the filling over the rectangle leaving a small border around the edges of the dough.

Now gently and carefully roll up the dough into a log approx. 18 inches long.

Using a serrated knife gently cut into 12 equal slices.

In a casserole dish, butter the entire dish and sprinkle some raw sugar or more brown sugar. Gently place all 12 rolls in the dish, cover and let rise for 2 hours or until doubled in size.

Preheat the oven to 350 degrees and brush with heavy whipping cream or egg wash.

Bake for about 30 minutes or golden brown.

About 20 minutes out of the oven and top with chocolate sauce. YOu can make a quick sauce by adding 1/4 cup cocoa mix to a small bowl and slowly adding hot water until you reach the consistency you like.

These rolls are best the same day but can be reheated the next day.

Cinnamon Cocoa Cinnamon Rolls

Leave a comment

Also in Blog

Intrigue Chocolate’s Truffle Bars: A Taste Above

Sipping Chocolate: An Indulgent Journey

A Medley of Sensations: The Latest Craft Chocolate Innovations from Intrigue Chocolate Co.