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Hot Chocolate Cinnamon Roll Painting
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Hot Chocolate Cinnamon Rolls

Rich chocolate cinnamon rolls with a dark chocolate filling and homemade fluff frosting
Course Breakfast, Dessert
Cuisine American
Keyword chocolate, chocolate cinnamon rolls, cinnamon roll, hot chocolate
Prep Time 4 hours
Cook Time 25 minutes
Servings 8
Author theforkedring

Ingredients

  • 10 tbsp unsalted butter
  • 3/4 cup whole milk
  • 2 tsp active dry yeast
  • 2 1/2 cups AP flour
  • 1/3 cup + 1/4 cup black cocoa powder
  • 1 tsp espresso powder
  • 1 1/4 cup granulated sugar
  • 1 tsp kosher salt
  • 1 large whole egg + 1 egg white
  • 1/2 cup light cream
  • 10 oz 70-80% dark chocolate chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/3 cup powdered sugar
  • 1/4 tsp cream of tartar
  • 1/4 cup water

Instructions

  • Melt 5 tbsp butter in a saucepan over medium-high heat. Once melted, remove from heat and whisk in 3/4 cup cold milk.
  • In the bowl of a stand mixer, combine flour, 1/2 cup granulated sugar, 1/3 cup black cocoa powder, active dry yeast, espresso powder, and 1 tsp kosher salt.
  • Place bowl on stand mixer and fit with the dough hook attachment. Mix flour mixture to combine, then add your melted butter and milk mixture and 1 large egg.
  • Mix for 5-7 minutes on medium-high speed until the dough forms a strong, elastic ball. Remove from bowl and knead by hand for another 5 minutes.
  • Place back in bowl and cover with plastic wrap. Proof in a warm spot for 2-3 hours, or until doubled in size.
  • In the meantime, heat 5 tbsp butter in a medium saucepan until fully melted and beginning to brown. Add your light cream and stir to combine, cooking for another 2-3 minutes.
  • Remove from heat and add your chopped dark chocolate, ground cinnamon, and sea salt. Then, add 1/4 cup black cocoa powder, powdered sugar, and whisk to combine.
  • When your chocolate dough has doubled in size, remove from bowl and pat into a disc. Roll into a large rectangle, about 18” x 36”.
  • Spread your chocolate mixture evenly over the top with an offset spatula. Then, roll your cinnamon rolls into a tight log, starting at the short end of the dough.
  • Trim the edges of the dough log to remove the imperfect offcuts. Then, cut your log into 8 equal buns.
  • Butter or grease a 9x9” square baking pan and place your buns inside, spaced evenly. Cover with plastic wrap and proof for another 1-2 hours until puffy and slightly larger in size.
  • Preheat oven to 350°F. Remove plastic cover and bake buns for 22-26 minutes until fully risen and firm to the touch.
  • Combine 3/4 cup granulated sugar with 1/4 cup water and cream of tartar in a medium saucepan. Cook over medium high heat until bubbly and lightly boiling.
  • Meanwhile, whip your egg whites and vanilla in a stand mixer or by hand until soft peaks form. Then, carefully pour your hot sugar syrup into the egg whites while whisking on high speed until it holds stiff peaks.
  • Frost your cinnamon rolls with a generous amount of the marshmallow fluff. Gently brûlée with a blow torch.

Notes

  • Your chocolate filling should be thick and spreadable. If it’s too thin, place in the fridge to thicken slightly. If it’s too thick, leave at room temperature until butter softens.
  • If you want to make a Christmas version of these cinnamon rolls, feel free to add 1 tsp peppermint extract to the fluff frosting (with the vanilla)
  • Reserve end cuts for snacks. Flatten them into a thin disc and crisp them in a pan of butter, like pancakes.