Chocolate cinnamon rolls with cocoa powder recipe : Easy chocolate cinnamon rolls with cocoa powder
Chocolate cinnamon rolls recipe : Ingredients for the dough:
660 bread flour
1 packet (7 grams) dry yeast
240 ml milk
75 grams unsalted butter
70 grams caster sugar
2.5 grams salt
3 large eggs
30 grams cocoa powder
Filling:
160 grams muscovado sugar (soft brown sugar)
35 grams plain flour
10 grams cocoa powder
1 tablespoon cinnamon powder
113 grams soft unsalted butter
200 grams chocolate chips(optional)
Milk for brushing on top of the buns before they go in the oven
Glaze: (Optional)
58 grams icing sugar
1 - 2 tablespoons lemon juice
Method chocolate cinnamon rolls with cocoa powder
Put the flour and yeast in a bowl, put half of the mixture into another bowl and add the cocoa powder
Heat the milk, butter, sugar, and salt in a pot until just warm and the butter is almost melted.Gradually pour the milk mixture into the flour mixture., divide it between the two bowls.
Then add the eggs, divide between the two bowls. Mix until a dough forms.
Put the dough on a well floured worktop and knead until smooth, about 10 mins.
Put the dough in an oiled bowl and let it rise until double in size, about 2 hours, it will vary depending on room temperature.
Make the filling.
In a bowl stir together the brown sugar, flour,, cocoa powder and cinnamon and butter. The butter has to be soft so that you can spread the mixture on the dough with a knife.
Roll the chocolate dough and the white dough separately and put them on top of each other. About 12 inch (30 cm) square. Spread the filling evenly over the rolled out dough. Finally add the chocolate chips
Lightly brush one end of the dough with a little milk or water to seal the edges of the rolls. Roll the dough tightly to form a log, starting at the end opposite the edge you brushed with milk. Slice the log into twelve equal sized pieces or eight big ones
Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking tin. Cover rolls loosely with lightly greased clingfilm and leave them to rise until almost doubled in size (about one hour depending on how warm it is, they rise quicker when the weather is warm or hot)
At this point you can refrigerate the cinnamon roll buns overnight. Next morning, remove the rolls from the refrigerator, take off the clingfilm, and leave them at room temperature or in a warm place until almost double in size.Brush rolls with milk. Bake in a 175 degrees for 25 to 30 minutes or until light brown.
When they slightly warm cool you can drizzle the icing sugar and lemon glaze on top or just dust with icing sugar.
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