Hi! I know it's been a while since I left my 50 states project, but as promised I will still continue to bake!
Recently, I made these delicious chocolate rolls, essentially a cinnamon roll but filled with chocolate instead.
It's perfect for any chocolate lover, not to mention these rolls are topped with a delicious espresso glaze that only takes minutes to prepare!
Making these chocolate rolls are quite simple, however, you will need to put some time aside for the proofing of the dough.
If you don't have much time during the day for this step, do the first rise overnight and use active dry yeast instead of instant.
To reheat, simply pop the chocolate rolls in the microwave for two minutes and serve with additional glaze if desired.
|Level:👩🏽🍳👩🏽🍳|Time 4 hours|Serves: 9|
3/4 cup milk, warm
2 ¼ teaspoons quick rise
¼ cup granulated sugar
¼ cup unsalted butter, melted
3 cups bread flour
2/3 cup brown sugar
3/4 cup chocolate, chopped into small pieces
1/3 cup cocoa powder
¼ cup unsalted butter softened
1 1/2 cups powdered sugar
1 teaspoon espresso powder
2 tablespoons heavy cream, warmed slightly
In a large bowl, whisk the milk, yeast, and sugar. Let the mixture sit for 5 minutes, and then add the eggs, butter, and flour. Knead into a ball and cover with a dishtowel. Proof for 2 hours.
Grease and line a 9-inch baking pan with butter and parchment paper. Roll out the dough into a 9x14-inch rectangle. Mix the brown sugar, chocolate, butter, and cocoa powder in a bowl. Sprinkle this mixture all over your dough. Starting from the long end, roll the dough into a log. Cut 9 slices and place them on the prepared baking sheet. Cover with a dishtowel and proof for 1 hour.
Preheat your oven to 375 degrees F and bake your chocolate rolls for 45 minutes. In a bowl, whisk the powdered sugar, espresso powder, warmed heavy cream, and spread over the chocolate rolls.
- The Bored Baker 👩🏽🍳