By hirakhan
3 years ago

Chocolate Cinnamon Rolls

Made Chocolate Cinnamon rolls on MIL's request, she always request me to make these rolls for her whenever she come over here as she loves the way I make it...she was so happy when she saw them on the breakfast table, Feeling blessed 😍
1/4cup caster sugar
1cup warm milk
1tbsp instant yeast
1tsp salt
2tsp vanilla
2.5 to 3.5 cups flour (use good brand please)
60gm butter unsalted,softened
Knead all the ingredients to make smooth and pliable soft dough,it shouldn't be sticky...
Milk you may or may not use all,so don't add it all at once...
Same with flour,first add 2cups only,then if you feel you need more then add more...i used 2.5 cups flour.
Cover and let it rise to double size for about an hour or so.
For filling!
Mix 2tsp cinnamon and 2 tsp of cocoa powder with 1cup soft brown sugar.
If you not making chocolate ones,then skip the cocoa fromfilling.
Once the dough rise,punch it down...roll it in to a big rectangular shape...neither too thick nor too thin...
Better to divide the dough in 2 portions and then roll each in to rectangle separately as making a one roll will make very big size rolls...
Spread soft butter all over the rectangle rolled dough...spread the brown sugar filling evenly...don't spread it until the edges,leave one inch space...
Now start rolling it from the short side...cut it with knife in to rolls...keep the rolls in any greased baking dish, leave a bit of space between each roll as it will expand so need room...cover and let the rolls rise again until double in size for abt half an hour...
Bake in medium preheated oven for 15 min or depends on ur oven until done...
Frost it immediately while warm with creamcheese icing and chocolate sauce...
Cream cheese icing:
1/4cup butter softened
1.5cup icing sugar
4oz creamcheese
1tsp vanilla
2tbsp maple syrup
1 to 2 tbsp milk
Blend these all together until smooth and spreadable consistency...
Please note half the icing recipe as it makes a lot!

For Chocolate Fudge sauce
1 1/2 cups sugar
1 cup unsweetened cocoa powder(use dark cocoa powder for dark color if u want)
1 cup milk or cream
1/2 cup butter
2 teaspoons vanilla essence
1/4 teaspoon salt
In a saucepan, combine sugar, cocoa and milk or cream, stirring with a whisk until completely combined and smooth.
Turn heat on stove to medium and stirring occasionally, bring to a boil.
Stir in butter and continue to boil until sauce thickens, about 5 minutes.
Remove from heat, stir in vanilla and salt. Store in container in the refrigerator.Sauce will thicken more once cooled. To reheat, microwave for 30 seconds at a time until warm.
keeps for 2 weeks refrigerated

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