Mmmmm! ‘Tis the season to eat what you want! LOL! During the holiday season, many of us gain a few pounds because of all the parties, cakes, dinners, desserts, egg nog…you get the point. So today, instead of giving you a recipe that might cut the calories, we give you one of the most decadent, sweet and dee-licious desserts we have ever tasted. Our only caution is to be mindful of how many you eat, they can become addictive.
The recipe was originally posted here.
INGREDIENTS
(For Dough)
4 cups (500g) plain/all-purpose flour
1/2 cup (50g) cocoa powder
2 and 1/4 teaspoons (7g or 1 sachet) of instant fast-action yeast
1/2 cup (100g) caster/granulated sugar
1/2 teaspoon salt
1 cup (240ml) whole milk, warm
1/4 cup (56g) unsalted butter, melted
1 large egg
2 teaspoons vanilla extract
(For Filling)
1/2 cup (115g) unsalted butter, melted
1 cup (200g) light brown sugar
2 tablespoons ground cinnamon
1 cup (175g) chocolate chips
(For Topping)
8 oz (225g) cream cheese, softened
1/4 cup (56g) unsalted butter, softened
1 and 3/4 cups (218g) icing/powdered sugar
1/4 cup (25g) cocoa powder
1 teaspoon vanilla extract
RELATED: Best Beauty Uses For Cinnamon
DIRECTIONS
For Dough:
In a large bowl, whisk together the flour, cocoa powder, yeast, sugar, and salt.
Make a well in the center, and add in the milk, butter, egg, and vanilla extract. Mix well, then bring everything together with your hands to form a sticky dough.
Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic.
Place the dough into a lightly greased bowl, cover with clingfilm, and leave to rise in a warm place for 1 – 2 hours, or until doubled in size.
TIP: Preheat the oven to 140C/275F/Gas 1. Once heated, turn the oven off. Place the covered dough inside, and allow it to rise in this warm environment.
For Filling:
In a small bowl, mix together the butter, sugar, and cinnamon until combined. Set aside.
Once the dough has doubled in size, gently deflate it with your fist, and transfer it to a lightly floured surface. Roll out to a rectangle that’s approximately 20 by 12 inches (about 1/4 inch thick).
Spread the filling all over the dough. Top with the chocolate chips, then starting from a long end, roll up to form a tight log.
Cut into 12 even rolls (or 15 smaller rolls), and place them into a greased 9×13-inch baking tray. Cover with clingfilm, and leave to rise again in a warm place for 1 – 2 more hours. See TIP above for quicker rising.
Preheat the oven to 180C/350F/Gas 4. Bake the rolls for 25 – 30 minutes, or until firm to the touch and cooked through.
Allow to cool in the pan on a wire rack whilst making the topping.
For Topping:
Mix together the cream cheese and butter until combined. Add the icing sugar, cocoa powder, and vanilla, and mix until smooth and combined.
Spread the frosting over the warm cinnamon rolls. Serve warm or allow to cool completely.
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