"Decided to make simple chocolate cinnamon rolls instead. Tweaked the sweet enriched dough recipe a little bit (mash up of @richardbertinet ’s sweet dough and a recipe from @greenandblacks Ultimate collection) and these are the softest, squishiest rolls yet! Chocolate filling from @davidlebovitz babka recipe."
Chocolate Cinnamon Rolls
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Sweet Dough
500g strong bread flour
120g caster sugar
15g quick acting yeast
10g salt
250g whole milk
60g butter
1 egg
Flour, sugar, yeast and salt in a bowl. Milk and butter heated in a bowl to about body temp then poured into the bowl of a stand mixer with the egg. Half the flour mixture is then added and mixed with the milk mixture using a paddle attachment and the mixer on low. The remaining flour mixture is added slowly and mixed until the dough comes away from the sides of the bowl and forms a ball. I then switch to a dough hook and knead the dough in the mixer for about 5 mins.
Sometimes I knead by hand depending on mood and time! The dough is then left in a warm place to double in size.
Chocolate Filling: Recipe is David Lebovitz’s chocolate babka filling
100g butter
150g sugar
80g dark chocolate
40g cocoa
1 tsp cinnamon (optional)
Nuts (optional)
Melt the first three ingredients together in the microwave then add the cocoa powder.
By the time the dough has doubled in size, the filling has firmed up to a nice spreadable texture. I sometimes add 1tsp cinnamon or nuts.
Roll dough out to 1/4 inch thickness and spread chocolate filling all over leaving a 1 inch border a the bottom. Sprinke with nuts if desired.
Roll dough up jelly-roll style and cut into equal buns.
Place in a baking pan, cover and allow to rise an additional thirty minutes in a warm place.
Bake at 350F degrees for 20-25 minutes or until the rolls are golden.