Chocolate Cinnamon Rolls

Homemade Chocolate Cinnamon Rolls are fluffy, moist and really delicious. They are simple to make especially when you have a bread machine. Enjoy them for the breakfast or include into your lunch box!
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My son loves eating these rolls while they are still warm just taken from the oven. Actually, he cannot wait for them as the smell of cinnamon fills the kitchen and it feels like in a small bakery.

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Ingredients

For the dough

  • 1⅓ cup lukewarm water (~28°C)
  • 115 g butter, melted and cooled
  • 5 tablespoons sugar
  • 1 egg, slightly beaten
  • 1 tsp salt
  • 3 cups flour
  • 1 1/2 cup bread flour
  • ¼ cup powdered milk
  • 1 tbsp dry-active yeast

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For the filling

  • 1 cup brown sugar, packed (white sugar works as well)
  • 1 ½ tbsp ground cinnamon
  • ½ cup butter, melted
  • 1/4 cup chocolate chips, chopped

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Directions

  1. Place the ingredients for the dough in your bread machine in the order listed.
  2. Run your machine on a dough cycle. (Mine takes around  1 hour and 30 minutes, but different brand can take longer.)
  3. After dough is done, take it out and split the dough into two mounds.
  4. On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle. It doesn’t need to be perfect. To get it flattened out,it might take a few minutes of working with it but it will get there.
  5. Spread the melted butter on the dough.  then just sprinkle the  on rather than pre-mixing it all.
  6. Mix together cinnamon and sugar. Spread half of the filling out on the dough making sure to cover as much surface with the cinnamon sugar as you can. Sprinkle with chocolate chips.
  7. Starting at one of the short ends of your rectangle of dough, roll it up.
  8. Brush the outside of your rolled dough with melted butter.
  9. Starting at one end, slice the dough into about 2.5 cm pieces. The result will be a pinwheel shaped form when turned on its side. If you want bigger rolls, cut two pinwheels, roll one of them half way out and cut it in half. Attach the rolled out strip of dough to the other full piece.
  10. Place pinwheels on greased cookie sheet. I like mine touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet.
  11. Repeat the steps above with the second mound of dough.
  12. Cover assembled dough with a lightweight hand towel and let rise for 25-30 minutes.
  13. Bake at 180°C for 17 minutes or until lightly brown on top.

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♥♥♥♥♥

Recipe adopted from Thriving Home Blog

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