Chocolate / Cinnamon Rolls (half and half)
Give the option of cinnamon rolls or chocolate rolls. A half & half tray of pure decadent perfection to share with a cream cheese glazing.
Ingredients
For the dough/pastry
- 4 cups Flour
- 50 g Melted butter
- ¼ cup Caster Sugar
- 7 g Dried yeast sachet
- 1 cup Milk (Lukewarm)
- ¼ cup Water (Lukewarm)
For the Chocolate filling
- 100g Softened butter
- 1 cup Demerara sugar (or light brown sugar)
- 50 g Dark chocolate (Finely chopped or grated)
- 1 tbsp Cinnamon powder
For the Glaze
- 70g Philadelphia Cream Cheese
- ¼ cup Milk
- 1 cup Icing sugar
Instructions
Making the dough:
- To activate the yeast, whisk 1 tsp of sugar with the warm water in a small bowl., then whisk in the dried yeast and set aside. In another bowl, whisk the egg, milk, melted butter and caster sugar.
- Sieve the flour into a large bowl and create a well in the middle. Pour the egg mixture and the activated yeast mixture. Gradually stir from the middle with a wooden spoon until it all comes together into a rough flaky dough.
- Pour the flaky dough into a working surface and knead together with your hands for 5 minutes or until it forms a round dough (It doesn't have to be perfectly smooth).
- Grease the large bowl with oil and place in the dough, also rub some oil over the dough . Wrap the bowl in plastic wrap and set aside to rise for at least 2 hours.
Half & Half filling:
- In the meantime prepare both fillings. In one small bowl mix the grated/chopped chocolate with 1/2 cup of demerara sugar and in the another small bowl, mix the cinnamon powder with the remaining 1/2 cup of demerara sugar.
- When the dough is ready, it should have doubled in size. Take the dough out of the bowl and place unto a clean surface with a sprinkle of flour. Roll out the dough to form a rough rectangular shape.
- cut through the middle of the rolled out dough with a knife. Spread half of the softened butter unto one half of the rolled out dough. Sprinkle all over with the grated/chopped chocolate and sugar mixture.
- Tight roll the dough from one end to the other. cut into even sizes and place on a greased baking dish or tray.
- Repeat the last 2 steps with the other half of the rolled out dough, but this time sprinkle allover with the cinnamon and sugar mixture.
- Cover the baking dish or tray with plastic wrap and wet in a warm place to rise for at least 1 hour. In the meantime pre-heat your oven to 180 degrees Celsius.
- Once the rolls are risen, place them in the oven and make for 30 minutes. Once cooked, set aside to cool.
- To prepare the cream cheese glaze, put the icing sugar, cream cheese and milk in a blender and blitz. Use a spatula to scrape the sides down, stir and check consistency. It should be creamy, slightly thick but also runny.
- Drizzle the glaze unto the rolls and enjoy.
Notes
You can sprinkle some grated chocolate over the chocolate rolls to differentiate them but I choose to keep the mystery of not knowing what you'll get when you bite into a roll.
Nutrition
Serving: 0gCalories: 285kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 74mgPotassium: 91mgFiber: 1gSugar: 22gVitamin A: 290IUVitamin C: 0.02mgCalcium: 39mgIron: 2mg
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