One reason I held off on buying a KitchenAid mixer is the fear it would never get used. I've had mine about 6 months and have made focaccia bread a few times (which is amazing), but for the most part, my poor mixer has been sitting quietly in the corner, hoping one day to be used. Her wait is over. I decided I wanted to make something sweet, maybe a pumpkin bread since the Fall season is upon us. So - I started searching for recipes that specifically called for a stand-mixer. I stumbled across several recipes for cinnamon rolls and thought I'd give this one a try. How can you go wrong with chocolate?
These are pretty simple to make and my kitchen got a little messy, but it was all part of the fun. These chocolate-cinnamon rolls make for the perfect breakfast when entertaining house guests, enjoying Christmas morning or enjoying all to yourself. - Jonathan
Servings: 18 Rolls
- 1 cup milk, warmed
- 5 tbsp unsalted butter, melted
- 1/3 cup granulated sugar
- 1 pkg active dry yeast
- 1 large egg
- 1 tsp salt
- 4 cups sifted all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 tbsp ground cinnamon
- 6 oz chopped bittersweet chocolate
- 6 tbsp unsalted butter, melted
- 2 cups confectioner's sugar
- 1 tbsp melted butter
- ½ tsp vanilla extract
- 3 tbsp milk
- In the bowl of an electric mixer combine warm milk, butter and sugar. Sprinkle yeast on top and let stand until yeast softens, about 2 minutes. With the bread hook attachment stir in the egg, salt and 3 cups of the flour and mix well, Add remaining flour and mix until dough pulls away from the bowl edges, about 5 minutes.
- With floured hands form dough into a ball and place in a buttered bowl, turning to coat all sides of ball. Cover bowl with plastic wrap and let dough rise in a very warm place until doubled in size, about 3 hr.
- Make filling by combining the sugars, cinnamon and chocolate. Butter two 8-by-8-inch pans and set aside.
- Turn dough onto a lightly floured work surface and roll into a 14-by-24-inch rectangle about 1/8 inch thick. Spread with the melted butter and sprinkle with the cinnamon mixture. Starting with one long end, roll dough tightly to form a long spiral. Pinch the seam together. Cut into 18 slices, about 1¼ inch thick each, and place 9 in each prepared pan. Cover with plastic wrap and refrigerate overnight.
NOTE: If you make and bake them on the same day, don’t refrigerate after rolling; just let the rolls rise a second time before baking.
- In the morning remove rolls from refrigerator and bring to room temperature in a warm place, 1 hr. Heat oven to 375°F and bake until rolls are golden and cooked through, 18 to 20 min.
- Let rolls cool slightly, about 5 minutes, then spoon on icing. Serve warm.
- For icing, whisk confectioners’ sugar with melted butter, vanilla extract and milk until smooth. Makes 1 cup.
Original recipe from Bakerella.com