Chocolate Cinnamon Rolls
This is the cinnamon rolls that I made every weekend last summer for the farmers market. I had customers waiting in line for these. So please enjoy. And don't be intimidated when making. It does take 1-2 days for everything. One word of advise: read this recipe through a couple of times before you make it. This is my all time favorite recipe!!!!
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This is the cinnamon rolls that I made every weekend last summer for the farmers market. I had customers waiting in line for these. So please enjoy. And don't be intimidated when making. It does take 1-2 days for everything. One word of advise: read this recipe through a couple of times before you make it. This is my all time favorite recipe!!!!
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Ingredients
BREAKFAST BREAD DOUGH
- 1/2 cup warm water (100 to 110 degrees)
- 1 (1/4-oz.) envelope active dry yeast
- 1 tsp sugar
- 5 cups all-purpose flour
- 3 tbsp sugar
- 5 tsp baking powder
- 1-1/2 tsp table salt
- 1 tsp baking soda
- 1/2 cup cold butter, cubed
- 1/2 cup shortening, cubed
- 2 cups buttermilk, at room temperature
CHOCOLATE ROLLS
- Take out your Breakfast Dough
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup firmly packed light brown sugar
- 2 tsp ground cinnamon
- 8 oz Bittersweet chocolates chopped
Servings:
Instructions
BREAKFAST BREAD DOUGH
- Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
- Stir together flour and the next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. ( I just do,it with my hands). Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover with plastic wrap and chill 2 to 72 hours.
CHOCOLATE ROLLS
- Turn bread dough out onto a lightly floured surface, knead 3-4 times. Roll into a 20 x 14" rectangle. Spread with softened butter, leaving a 1" border on all sides.
- Stir together the granulated sugar, and next 2 ingredients. Sprinkle sugar mixture over butter. Sprinkle chocolate over sugar.
- Roll dough up tightly, starting a 1 long side; cut into 16 slices using a serrated knife. Place rolls, cut side down, in a lightly greased 13 x 9" pan.
- Cover and let stand 1 hour. ( this is call proofing. Make sure it doubles in size before baking. Also, it needs to proof in a warm place. I usually take about 2 hours to proof).
- Pre-heat oven to 350 degrees. Uncover rolls and bake 25-30 min. Or until golden brown. Cool in pan on a wire rack.
Recipe Notes
I drizzle the top with icing consisting of 2 cups of confectioners sugar, 2-3 Tbl. Milk, 1 tsp. Vanilla. Make sure you can spread the icing. Add more milk if needed.
Share this Recipe
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This is the cinnamon rolls that I made every weekend last summer for the farmers market. I had customers waiting in line for these. So please enjoy. And don't be intimidated when making. It does take 1-2 days for everything. One word of advise: read this recipe through a couple of times before you make it. This is my all time favorite recipe!!!!
|
|
|
|
|
This is the cinnamon rolls that I made every weekend last summer for the farmers market. I had customers waiting in line for these. So please enjoy. And don't be intimidated when making. It does take 1-2 days for everything. One word of advise: read this recipe through a couple of times before you make it. This is my all time favorite recipe!!!!
|
Ingredients
BREAKFAST BREAD DOUGH
- 1/2 cup warm water (100 to 110 degrees)
- 1 (1/4-oz.) envelope active dry yeast
- 1 tsp sugar
- 5 cups all-purpose flour
- 3 tbsp sugar
- 5 tsp baking powder
- 1-1/2 tsp table salt
- 1 tsp baking soda
- 1/2 cup cold butter, cubed
- 1/2 cup shortening, cubed
- 2 cups buttermilk, at room temperature
CHOCOLATE ROLLS
- Take out your Breakfast Dough
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup firmly packed light brown sugar
- 2 tsp ground cinnamon
- 8 oz Bittersweet chocolates chopped
Servings:
Instructions
BREAKFAST BREAD DOUGH
- Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
- Stir together flour and the next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. ( I just do,it with my hands). Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover with plastic wrap and chill 2 to 72 hours.
CHOCOLATE ROLLS
- Turn bread dough out onto a lightly floured surface, knead 3-4 times. Roll into a 20 x 14" rectangle. Spread with softened butter, leaving a 1" border on all sides.
- Stir together the granulated sugar, and next 2 ingredients. Sprinkle sugar mixture over butter. Sprinkle chocolate over sugar.
- Roll dough up tightly, starting a 1 long side; cut into 16 slices using a serrated knife. Place rolls, cut side down, in a lightly greased 13 x 9" pan.
- Cover and let stand 1 hour. ( this is call proofing. Make sure it doubles in size before baking. Also, it needs to proof in a warm place. I usually take about 2 hours to proof).
- Pre-heat oven to 350 degrees. Uncover rolls and bake 25-30 min. Or until golden brown. Cool in pan on a wire rack.
Recipe Notes
I drizzle the top with icing consisting of 2 cups of confectioners sugar, 2-3 Tbl. Milk, 1 tsp. Vanilla. Make sure you can spread the icing. Add more milk if needed.
Share this Recipe
Powered byWP Ultimate Recipe