Ingredients:
(Dough)
- 2 cups of flour
- 1+1/8 teaspoon yeast
- ½ cup of whole milk (warmed)
- ½ teaspoon salt
- 1+1/8 teaspoon vanilla
- 2 tablespoons sugar
- 2 tablespoon honey
- ½ of whole egg (other half is for egg wash)
- 1 egg yolk (you can use egg white in the egg wash)
- 5 tablespoon butter
(Filling)
- 5 (1 ounce if you like it thicker) ounces chocolate
- 6 (+½ tablespoon if you like it thinner) tablespoon butter
- ¼ cup of sugar
- 2 tablespoon cocoa powder
- ½ tablespoon cinnamon (use less if your not a fan of cinnamon rolls)
- ¼ cup of packed brown sugar
(Egg wash)
- Left over half egg from dough
- 1 + ½ tablespoon of whole milk
(Sugar glaze) SUPER IMPORTANT
- 1/2 cup of water
- ½ cup of sugar
Steps:
(Dough)
1. Warm milk (just enough to feel warm to touch, otherwise yeast can die), and then add all of the yeast. Let it rise for 5-7 min
2. In a separate bowl mix the ½ egg and egg yolk, vanilla, sugar, and honey
3. Now add they yeast/milk mixture to the egg mixture and well combine
4. Now add the flower 1/3 part at a time to the liquid mixture
5. Now cube the 5 tablespoons of butter (roughly 6 cubes per tablespoon)
6. Slowly kneed butter 1 tablespoon at a time into the dough until all 5 tablespoons are used and the dough has a smooth texture. (Pinch the dough and if it feels smooth and elastic its done)
7. Let this dough rise in a area that's 85-95 degrees Fahrenheit for 1.5 hours (let that baby sleep!). Then kneed it and let it continue to rest for 30 minutes. (Make sure to have a moist towel covering the dough/container)
(Filling)
8. While the dough is resting lets make the filling.
9. Melt down the 6 tablespoons of butter till it's a warm liquid
10. Add in chocolate chips and use the heat from the butter to melt the chocolate, once its melt-ish mix the chocolate into the butter. If its not hot enough pop it into the microwave for 10-15 second intervals till melted and smooth.
11. Now mix in the sugar and brown sugar until well combined
12. After that add the powder sugar and cinnamon, mixing it all together (make sure the whole time the mixture is melt like texture)
13. Once the mixture is completed pop it into the fridge for 30 minutes to set up a bit
14. To make things easier divide the filling into 2 bowls (one will be for layering the dough [filling bowl 1] where one will be rolled up into the dough [filling bowl 2])
(Shaping the rolls)
15. After the dough has rested cut it into 5 sections.
16. Take one section and roll it out into a thin square (cut off the uneven edges it can be a pseudo section for another set of rolls)
17. The add 1/6 of filling bowl 1 to the dough; make sure to spread it very thin even layer on top of the dough.
18. Now fold the dough into a tri-fold and roll it back out into a long rectangle
19. Cut the rectangle into 5 wide triangles by making diagonal incisions (they should look like a zigzag that goes all the way across the dough)
20. Now using filling bowl 2 add about 1 scoop filling (remember this is filling for 25-30 rolls) to the top of the dough
21. Now roll the dough up and place on parchment paper this parchment paper should already be on the pan it will bake on.
22. Quick tip roll over one then pick up and pull back while rolling to make it a tighter roll
23. Repeat this for the rest of the 4 triangles (steps:20-22) then repeat this for all of the dough sections (steps:16-22)
(Rising and cooking)
24. Now let all of these rolls rise in the same warm space for 45 minuets ( lay a lightly moist towel (preferably paper towel) on top so it doesn't dry out.
25. Preheat the oven for 375 Fahrenheit
(Egg wash)
26. Mix the left over egg and 1½ tablespoons of whole milk together until it is a light yellow color.
27. Baste the tops of the dough right before putting them in the oven
(Cooking)
28. Cook them for 12-14 minutes or a nice reddish deep brown top (don't be afraid of the dark color)
(Glaze)
29. While the rolls are cooking lets prepare the glaze. Remember it is a glaze so it will be liquidly (this should not be thick at all but it will have a sticky texture)
30. Add water and sugar to a small saucepan.
31. Bring it to a boil, then bring it down to a simmer
32. Let it cook until all the sugar is dissolved (do not let this brown it should be clear in color)
33. After the sugar is dissolved immediately remove from heat.
34. Once the rolls are done baking pour the glaze on top with a spoon, this will absorbed into the bread making it moist, so use almost all of it even if it looks like a lot.
35. ENJOY!!!!!
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Simply delicious recipes
De TodoThis is a computation of my favorite recipes growing up. They are written so that anyone can learn. The reason it's called simply delicious is because the recipes are the classic way to make them. there is no trendy surprise to make them stand out...
