Yeast Breads: Chocolate Cinnamon Swirls

Sometimes, we just want something sweet. These rolls are very much like cinnamon buns, but with a chocolate dough instead and topped with a chocolate sauce. These are a fun and delicious alternative to traditional cinnamon buns.


Ingredients


For the Dough
1¼ tsp quick rise or bread machine yeast
3 cups all purpose flour
½ cup milk
¼ cup water
¼ cup sugar
⅛ cup cocoa powder
1 tsp salt
1 egg
¼ cup butter or margarine, melted
¼ cup sour cream
1 tsp vanilla


For the Filling
2 tbsp butter or margarine, softened
½ cup firmly packed brown sugar
1 tsp cinnamon
⅛ cup chopped pecans or walnuts (optional)


For the Glaze
½ cup powdered sugar
2 tbsp cocoa powder
1 tbsp butter, melted
½ tsp vanilla
1 tbsp milk


Preparation


This recipe is no ore difficult than traditional cinnamon buns. Place all dough ingredients in a large bowl and mix until a loose dough forms. Turn the dough out onto a lightly floured surface and knead until the dough is soft and elastic. This will take about 10 minutes. Dough with cocoa powder tends to take a little more kneading then other dough.


Place the dough into an oiled bowl and cover with a damp tea towel. Set aside in a warm location to rise. It must double in size. Because of the cocoa, this will take a little longer than usual. Allow up to 90 minutes for the dough to fully rise.


When it is risen, punch it down and roll it out into a 12x-15 inch rectangle. Cover this rectangle with the butter from the filling list, staying 1 inch away from one 12-inch edge. Cover all other edges. You'll just need this one spot to pinch the roll closed.


Combine the rest of the filling ingredients in a small bowl. Sprinkle half of the filling ingredients on the butter coating the rectangle of dough. Spread it evenly around the rectangle. Starting from the 12-inch edge that is NOT the edge your left uncovered, roll up the dough. Keep the roll tight, but don't apply too much pressure. Use the uncovered edge to pinch the roll closed. Slice the roll into 12 rounds.


Spray a 9x-13 inch cake pan with cooking spray to prevent sticking. Sprinkle the bottom of the pan with the remaining filling ingredients. Place the 12 rounds into the pan, spacing them evenly. Cover with a damp tea towel and set aside to rise. This second rise will take about 60 minutes, but it might be a little longer before the dough doubles in size.


Heat the oven to 375°F. Uncover rolls. Bake for 25 minutes, until rolls are slightly browned. Allow rolls to cool in pan while you make the glaze. Rolls should cool for at least 30 minutes before you add the glaze, so take your time.


Combine all glaze ingredients in a small bowl and whisk until smooth. When rolls are sufficiently cooled, drizzle the rolls with the glaze using a spoon. Allow glaze to set for at least 20 minutes before serving. You can serve these rolls directly from the pan. The bottom of each roll will be gooey from the filling you sprinkled on the bottom of the pan.


These rolls will keep for up to 3 days if stored in an airtight container. Around here, they never last that long.