Say Good Morning with these Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

Here’s a sweet recipe if you’re looking for something to make ahead of time that you can pop in the oven on Christmas Morning. Or any morning. Like tomorrow morning. I created these for the December issue of Ladies’ Home Journal and they are amazing swirls of chocolate and cinnamon bathed in a delicious and easy vanilla glaze topping. And I totally want to make them again right now. Every time I make cinnamon rolls I wonder why I don’t make them more often. Oh my gosh. They are so good and simple for such a luscious result.

Sorry, I don’t have step-by-step photos for these since they were photographed by the magazine, but feel free to take a look at my pumpkin cinnamon rolls if you want a visual guide.

Okay… here’s the recipe.

Let the chocolate cinnamon rolling begin.

Chocolate Cinnamon Rolls

Servings: 18 rolls

Ingredients

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

Filling and Icing

  • 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
  • Vanilla Icing, recipe below

Instructions

  1. In the bowl of an electric mixer combine warm milk, butter and sugar. Sprinkle yeast on top and let stand 2 min until yeast softens. With the bread hook attachment stir in the egg, salt and 3 cups of the flour. Mix well, then add remaining flour and mix until dough pulls away from the bowl edges, about 5 min.
  2. 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.
  3. Make filling by combining the sugars, cinnamon and chocolate. Butter two 8-by-8-inch pans and set aside.
  4. 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.
  5. 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.
  6. Let rolls cool slightly then spoon on some Vanilla Icing. Serve warm.
  7. Vanilla icing - Whisk 2 cups confectioners’ sugar with 1 tbsp melted butter, ½ tsp vanilla extract and 3 tbsp milk until smooth. Makes 1 cup.
  8. 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.
Source: Contributed to Ladies Home Journal, December 2013

Ladies' Home Journal
Ladies' Home Journal

Thanks Ladies’ Home Journal. I’m thrilled to be featured this month in the magazine.

Peppermint and Vanilla Cream Cheesecake

And guys, if you want more yumminess, grab a copy before they are gone. Because you will totally want to make this Peppermint & Vanilla Cream Cheesecake from Clara, too.

There’s just too much deliciousness in December.

 

Wishing you guys a Merry Christmas and the happiest of holidays. Sending big hugs!!!!

 

Photo credits: Ladies’ Home Journal