Cinnamon Rolls and Chocolate Rolls Recipe

I discovered these really fattening Cinnamon Rolls and Chocolate Rolls when I worked in the USA. One of my treats when I finished work and went to the mall to relax and find some bargains or when I was waiting for my plane at the airport!

The most popular ones were Cinnabon, not only they had all the sugar and butter in the rolls but they also had a very rich and creamy frosting on the top.

Now I do not travel to the USA as much as I used to do, I had to find a way to satisfy my desire for these wonderful buns, I had to find a recipe. This one is the best one I have managed to find.

Prep: 2 Hours Cook: 30 Minutes

Ingredients

Level: Easy  Makes around 40 rolls – 20 cinnamon and 20 chocolate
950 ml milk (you can use whole or semi-skimmed)
240 ml vegetable oil
200 g sugar
2 packages fast-action dried yeast, 6 or 7gr packets (I used 24g of fresh yeast)
1kg (Plus 150g extra, reserved) plain flour
1 teaspoon (heap) baking powder
1 teaspoon (scant) bicarbonate of soda
1 tablespoon (heap) Salt
plenty of melted butter (I used about 2 x 100g)
plenty of dark brown sugar

For the Cinnamon Rolls – Lots of cinnamon (I love it so I put a lot but you can really put what you feel is suitable for your taste)
For the Chocolate Rolls – 100g of dark chocolate (Estimate)

Preparation

For the dough, warm the milk, vegetable oil, and sugar (I do this in the microwave so the mixture is just tepid).
Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Put the 1kg of flour into a large bowl and add the milk mixture.
Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 150g of flour. Stir thoroughly to combine.
Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
(Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 190°C.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the brown sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony or chocolaty, sugary, gooey log.

When they come out of the oven, I put some icing on them made with lots of icing sugar and a little water (it needs to be just soft enough to pour on top of the buns)

By: Brigitte Kershaw

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