CHOCOLATE CINNAMON ROLLS
These rolls are different from the regular cinnamon rolls. When I take them to my morning bowling league, they are quickly scarfed up.-Myrna Sippel, Thompson, Illinois
Provided by Taste of Home
Time 55m
Yield 20 rolls.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and, if desired, nuts; sprinkle over dough to within 1/2 in. of edges. , Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired.
Nutrition Facts : Calories 284 calories, Fat 9g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 49g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
BEST EVER CINNAMON BUNS
Best Ever!
Provided by re
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 24
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
- Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
- Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
- Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
CHOCOLATE CINNAMON ROLLS
Make and share this Chocolate Cinnamon Rolls recipe from Food.com.
Provided by Divinemom5
Categories Breads
Time 2h27m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 14
Steps:
- In medium bowl,dissolve yeast in water.
- Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour.
- Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand.
- Scrape side of bowl, stir in remaining flour; blend well.
- Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes.
- Turn soft dough into well floured surface; roll into 8x12-inch rectangle.
- Spread with softened butter and sprinkle with cinnamon-sugar mixture.
- Roll up beginning with wide edge.
- Pinch edges together.
- Cut into 12 pieces.
- Place in greased 9x13-inch pan.
- Let rise until doubled (about 40 minutes) Bake at 375°F for 25 minutes.
- Combine icing ingredients, adding enough cream for good spreading consistency.
- Spread on rolls immediately and then sprinkle with nuts if desired.
- Serve warm.
- Can also use favorite cream cheese icing to frost.
CINNAMON CHOCOLATE CHIP HOT CROSS BUNS
I found this recipe on www.notquitenigella.com but have changed it ever so slightly to my preferences. These are amazing hot cross buns with a twist. And so delicous straight out the oven. If buns are not eaten straight away freeze and warm up again either in the microwave or oven - but be careful the cross's dont melt everywhere if re-heating in the oven. Enjoy!
Provided by Aleigha Nicole
Categories Breads
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Melt the chocolate and stir in the 2 tsp of cinnamon, mix well then pour onto a tray with baking paper and place in freezer until set. Once set chop into chunky peices to make 'cinnamon chocolate chips'.
- Next mix yeast, sugar and warm milk in a bowl and stir to remove any lumps. Set aside for 15 minutes until it becomes frothy.
- In a large bowl sift flour and salt. Make a well in the centre and mix in the yeast mixture, butter egg, cinnamon, mixed spice and one one third of the chocolate chips.
- Knead dough for 5 minutes until elastic and place in a greased bowl covered with cling wrap in a warm area (or sit your bowl in a larger bowl of warm water). Leave for 1 hour to 1 1/2 hoursuntil doubled in size.
- Using your fist, punch down the dough and add the remaining cinnamon chocolate chips. Knead lightly (Careful not to handle too much so the chocolate chips dont melt) and divide into 16 balls.
- Place close together on a lined or greased baking tray. Cover with cling wrap and allow to rise for 20 imnutes. Preheat the oven to 175C/350°F.
- Bake for 20 minutes untill lightly golden. Allow to cool slightly
- Melt the 1/2 block of chocolate in a ziplock bag in the microwave. Allow to cool slightly then snip of the corner of the bag and pipe lines across buns to make crosses.
Nutrition Facts : Calories 373.4, Fat 14.6, SaturatedFat 8.5, Cholesterol 28.2, Sodium 214.9, Carbohydrate 53.8, Fiber 2.6, Sugar 25.2, Protein 8.3
CHOCOLATE STICKY BUNS
My husband, Randy, and I are chocoholics, so this recipe has become a favorite. The fudge-like topping pairs well with the chocolate-cinnamon filling.
Provided by Taste of Home
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, egg and 1-1/2 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, combine the brown sugar, butter, corn syrup and cocoa in a saucepan. Bring to a boil; cook and stir for 1 minute. Pour into two greased 9-in. round or square baking pans; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cocoa and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into nine slices; place, cut side down, over syrup and pecans. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters.
Nutrition Facts : Calories 426 calories, Fat 21g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
EASY CHOCOLATE-CINNAMON ROLLS
Read just three words to fall in love: Chocolate-cinnamon rolls. These Easy Chocolate-Cinnamon Rolls use refrigerated crescent roll dough plus cream cheese, semi-sweet chocolate, and more.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 roll each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll crescent dough onto lightly floured cutting board; firmly press perforations and seams together to form 12x8-inch rectangle.
- Reserve 2 Tbsp. sugar for later use. Mix 4 oz. cream cheese with remaining sugar until blended; spread onto dough, completely covering dough with cream cheese mixture.
- Reserve 1 Tbsp. chocolate for later use. Top cream cheese mixture evenly with cinnamon and remaining chocolate. Roll up, jelly roll style, starting at one long end. Cut into 8 slices.
- Place, cut sides down, in 8-inch round pan sprayed with cooking spray.
- Bake 30 min. or until golden brown; cool 10 min.
- Mix remaining cream cheese with milk and reserved sugar until blended; drizzle over rolls. Sprinkle with reserved chocolate. Serve warm.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.6786 g, Sugar 0 g, Protein 3 g
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