Dark Chocolate Cinnamon Rolls
(Updated Recipe)
with Cream Cheese Icing and Glazed Pecans
For insane deliciousness, the cinnamon rolls has to be made with unsalted butter and good quality brown sugar and dark chocolate. The dough has to rise twice, once you make the dough, let it rest for about an hour and once again after slicing the rolls let it rise from the baking tray.
My secret to satisfying my sweet tooth, I added in grated dark chocolate, which takes the rolls to the next level of lusciousness. Cinnamon and Chocolate makes a great combination. Another tip is to leave one side of the rolled dough bare and roll the dough toward the bare end. I usually slice the rolls using a dental floss, but I lost it and I had already started making the rolls, I had to substitute that with a thread. 🤷♀️Which is why my rolls did not come out as neat as it normally does.
What I do is I place the floss under the rolled dough, in the middle at first and take the two ends and pull the ends of the floss in the opposite directions to create a cut on the dough. Slice the rolls as per this trick and you are gonna love how perfect it comes out. Also, I pour in heavy cream at the last stage of the baking process to make my rolls super soft and tender.
You may make the rolls and store them in the fridge and use them the next day too. Just place the rolls out while the ovens heat up. Consider baking these beauties for your family, friends, neighbors or colleagues and they are going to be astound. Take my word for it. This recipe is Oh so GOOD!
The warm melted dark chocolate inside the warm rolls with the cream cheese icing on top melting, it is just out of the world. Who else wants to bake some cinnamon rolls now? My mouth is watering just as I am typing this out. Perfect for the winter break, bake these and make your kids proud. They are so gonna love it! What are you waiting for? Let's bake!
CINNAMON ROLLS
INGREDIENTS
Dough:
- 1 cup Warm Milk
- 2 1/2 teaspoons dry yeast
- 2 Eggs at room temperature
- 1/3 cup (75g) Butter, melted
- 1/4 cup Granulated White Sugar
- 1 teaspoon Salt
- 3 1/2 cups All-Purpose Flour
- 3/4 cup Heavy Cream, for topping
Filling:
- 1 cup (200g) packed brown sugar
- 2 1/2 tablespoons ground Cinnamon
- 1/3 cup butter, softened
- 100 g Dark Chocolate, grated
Icing:
- 100g Cream Cheese softened
- 1/4 cup Butter, softened
- 1 teaspoon Vanilla Extract
- A pinch of salt
- 1 1/2 cups Confectioner's Sugar
- 2-4 tablespoons half and half/ milk
Glazed Pecans:
- 2 tablespoons brown sugar tightly packed
- 2 teaspoons butter
- 1 tablespoon honey
- 1/8 teaspoon salt
- 1/2 cup Pecans
INSTRUCTIONS:
- Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat.
- Pour the hot milk into the bowl and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to lukewarm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill the yeast.)
- Add the eggs, salt, and remaining flour up to 3 1/2 cups. Knead the mixture well for about 10 mins, allow the dough to stretch and develop the gluten. Cover the top with plastic or a wet kitchen towel, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
- Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
- Combine brown sugar and cinnamon. Sprinkle mixture and grated dark chocolate over butter and work in with hands (can add chopped nuts at this stage, if desired). Gently roll dough to form a log. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Using un-flavored dental floss, section dough into 1 1/2-inch thick pieces.
- Place a piece of parchment paper in a 9 X 13 inch baking dish and place them in the baking dish and cover using a plastic wrap or kitchen towel and allow to rise.
- Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 7-10 minutes, take out rolls and pour several tablespoons of heavy cream over each roll. Return to oven and bake until the edges are barely golden and the center of each roll is puffed high up.
- Meanwhile, prepare frosting. Whisk together cream cheese, butter, vanilla. 2 tablespoons half-and-half and salt in small bowl. Add confectioner’s sugar. Adjust frosting consistency by adding milk; add several more tablespoons for a thinner icing.
- Combine brown sugar, butter, honey and salt in a medium skillet. Stir over medium heat until butter is melted. Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly. Spread pecans in single layer on parchment paper and cool completely.
- Pipe frosting over warm rolls and drizzle melted dark chocolate (optional) and place the glazed pecans on each roll. Let the rolls cool slightly before serving. Serve warm and enjoy!
Notes:
Keep rolls covered and at room temperature for up to 3 days when not serving. Best when reheated in the oven.
If not using active dry yeast, you may use instant yeast, but no proofing is required.
Use the instant yeast directly along with the flour.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
