Chocolate, Coffee and Cinnamon… perfect ! It explains all about these cinnamon chocolaty rolls
Yeast needs warm sweet liquid neither too hot nor so cold, as simple as it is.
Yeast getting froth in sweet milk and butter
In 10 minutes
Generous with warm butter
Sugar, cinnamon, espresso, cocoa, chocolate and salt
Post bake, put some glaze too!
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg yolk
- 4 tablespoons unsalted butter , plus for greasing the pan
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon instant espresso powder
- 1 teaspoon unsweetened cocoa powder
- pinch of salt
- 1/4 cup chocolate chips
For the Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon instant espresso powder
- 2 tablespoons heavy cream or enough to make a pourable glaze
- Mix 1 ½ cup of flour and salt keep it aside
- In a small saucepan heat milk, butter and sugar. Stir until the sugar has dissolved
- Remove from heat and allow mixture to cool from hot to just warm. Now add yeast to the liquid. Leave it to activate and froth
- Now mix flour , yeast liquid and egg yolk until incorporated. Knead it till the dough is soft. Add more flour if required
- Keep the dough in bowl and cover the bowl with plastic wrap or kitchen towel and allow resting for 10 minutes.
- Now roll the dough into a roughly 9 x 12-inch rectangle.
- Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, espresso powder, cocoa powder, and salt. Sprinkle with chocolate chips. Roll it starting at the longer edge into a tight coil.
- Slice it into pieces
- Place rolls in the greased pan leaving some room between them. Cover with plastic wrap and allow again rising for 30 minutes.
- While the rolls rise, preheat oven to 350 degrees F.
- Bake the rolls for 18-20 minutes
- Pour the prepared glaze
- Serve warm