Chocolate Cinnamon Rolls -

Chocolate Cinnamon Rolls

Course Dessert

Cuisine American

Keyword chocolate cinnamon rolls, chocolate chips

Prep Time 35

Cook Time 30

Rest and rise time. 3 15

Total Time 4 20

Servings

Calories 718kcal

Equipment

silpat,rolling pin, baking pan, mixer

Ingredients

Starter

½ c water
⅓ c bread flour
½ c milk

Dough

¼ c granulated sugar
½ c milk
1 packet dry yeast
2⅔ c bread flour
½ c milk (warm) reserve ¼ c. for brushing tops
1 large egg
4 tbsp salted butter

Filling

½ c butter (softened)
1 c brown sugar
1 tsp cinnamon
1 c mini chocolate chips (can use milk or dark chocolate chips)

Icing

8 oz cream cheese (softened)
4 oz butter (softened)
1 tsp vanilla bean paste (can use vanilla extract)
1½ c powdered sugar
¼ c cocoa powder

Instructions

Starter

Place the ½ c. water and ⅓ c. bread flour in a saucepan. Whisk the mixture until smooth, then add the ½ c. milk and whisk again until smooth. Continue to whisk and heat over medium heat until mixture forms a slurry-like consistency. Remove from heat, pour into bowl and cover with plastic wrap, allowing the plastic to touch the slurry so the mixture will not form a skin. Let cool to room temperature.

Dough

Place 1 tsp. of the ¼ cup granualted sugar into a large mixing bowl. Add the ½ c. warm milk and stir to combine. Sprinkle yeast across the top of the mixture and stir gently to combine. Let the mixture sit until it becomes frothy and bubbly (about 15 min.)
After mixture is frothy, add in the remainder of the sugar, ¼ c. warm milk, starter, bread flour, egg and salt.
Either by hand or with the paddle attachment of a stand mixer, mix until the dough is combined and raggedy looking. With a dough hook, knead dough for about 5-minutes on low speed. Divide the four tbsp. of butter into four parts and mix in one part at a time, combining for approximately 20 seconds after each addition. Then knead on medium speed for about 6-minutes, scraping the bowl occasionally. The dough should come together. Form the dough into a ball by hand and place in a large greased bowl, turning once to grease top of dough. Cover bowl with plastic wrap. Allow to rise in a warm place for about 1½ hours until doubled.
After dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll to an 8x20 inch rectangle. Spread the filling across the top and top with the chocolate chips.
Starting at one long end, roll up the dough tightly, pulling back on the dough as you roll to keep the roll tight. Once rolled, seal the long edge seam by pinching the dough together with your fingers. Cut small amount off at each end to make even. Cut the roll into 10 equal pieces. They will probablay still be about 2-inches each because the dough will stretch a bit during rolling.
Place slices into a lightly greased 9x13 inch baking pan. Cover with plastic wrap and allow to rise in a warm place for about 1½ hours until doubled. After doubled, brush the rolls with the ¼ cup of reserved milk. This helps to brown tops.
Preheat oven to 350°.
Bake rolls on the center rack of your preheated oven for approx. 30 min. until lightly browned. Remove from oven and cool in pan on a wire rack until slightly warm. Using a writing tip and piping bag, ice across top of rolls. You can spread the icing on by hand if you choose or thin the icing by adding a little milk and spoon across the tops of the rolls.

Filling

Mix together the melted butter, brown sugar and cinnamon.

Icing

Whip together cream cheese, butter and vanilla until smooth. Add in the powdered sugar and cocoa and whip until smooth.

Nutrition