Chocolate Cinnamon Rolls
There's nothing I love more than the scent of cinnamon when baking - well, apart from the scent of chocolate of course. So put the two together and one of my all-time favourite treats just got better. This dough will take longer to rise than normal as chocolate inhibits the yeast growth, but the rolls will be worth the wait.
- For the dough:
- 2 x 7g sachet fast action dried yeast
- 125ml warm water
- 185ml milk, room temperature
- 115g unsalted butter, softened, plus extra for greasing
- 510g strong white flour, plus extra for dusting
- 150g golden caster sugar
- 45g cocoa powder
- 1 tsp salt
- 1 large egg and 1 egg yolk, plus 1 egg yolk for glazing
- For the filling:
- 225g unsalted butter, softened, plus extra for brushing
- 100g dark chocolate, chopped, or callets
- 165g light muscovado sugar
- 2 tsp ground cinnamon
- 100g pecans, coarsely chopped and toasted
- For the maple glaze:
- 150g milk chocolate, chopped, or callets
- 200ml maple syrup
To make the dough, stir the yeast into the warm water in a large bowl and leave to stand fo 5 minutes.
Add the milk and 115g butter to the bowl. Add one third of the flour and all the sugar, cocoa, salt, plus the egg and egg yolk. Beat together for 2 minutes until smooth. Add the remaining flour and mix to form a soft dough.
Turn out onto a well-floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Place in a large, greased bowl, turning the dough once to grease the top. Cover with a damp tea towel and leave to prove in a warm place for about 1 1/2 hours, or until the dough has doubled in size.
Meanwhile, lightly grease your baking tin.
When the dough has doubled in size, punch it down to knock the air out, then turn out onto a lightly floured work surface.
Divide the dough in half and roll the first portion into a rectangle measuring 22 x 33cm.
To add the filling, brush the dough with half the softened butter, then sprinkle evenly with half of the chocolate, followed by half of the sugar, then half of the cinnamon and, finally, half of the nuts. Repeat with the second portion of the dough.
Starting with the long side of the rectangle, roll up the dough like a Swiss roll. Cut into 6 equal slices. Repeat with the second portion of the dough.
Lay the rolls, with the spirals facing up, in the prepared tin. Cover with a damp tea towel and leave to prove for a further 45 minutes.
Preheat the oven to 190°C/ 170°C fan /gas mark 5.
Beat the remaining egg yolk and brush on the top of the rolls to give them a lovely shine. Bake for 18-20 minutes or until the tops are hard but the middle is springy to the touch.
While the rolls are baking, prepare the maple glaze. In a heatproof bowl set over a pan of simmering water, melt the dark chocolate. Remove from the heat, then pour in the maple syrup, stirring to combine. Once thickened, drizzle the glaze on the rolls while they are still warm. Serve the rolls warm or transfer to a wire rack to cool completely.