Chocolate Cinnamon Roll Wool Bread Recipes

CHOCOLATE CINNAMON ROLLS

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.

CHOCOLATE CINNAMON-SWIRL BREAD

Steps:

• Dough: Whisk together 1/3 cup bread flour, 1/3 cup milk, and 1/4 cup water in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 2 to 3 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
• In a large bowl, whisk together remaining 3 cups flour, granulated sugar, salt, and yeast. Make a well in center of mixture. Add cooked milk-flour mixture, remaining 1/3 cup milk, melted butter, and whole egg to well; stir until a dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter, turning dough to coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour; or refrigerate up to 1 day and return to room temperature before rolling out.
• Filling: Preheat oven to 375°F. Brush a standard 9-by-5-inch loaf pan with butter. Stir together butter, brown sugar, cocoa, and cinnamon until smooth.
• Punch down dough. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle. Spread brown-sugar mixture evenly over top of dough, leaving a 1/2-inch border at edges. Sprinkle evenly with chocolate. Starting at one short end, roll up dough into a tight log, pinching ends and seam to seal after rolling. Starting 1 inch from one end of log, cut through dough vertically all the way through opposite end (dough should only be attached at one end).
• Twist the two sections of dough outward 5 times, then braid together, starting at attached end, pinching ends together to seal. Compress braid slightly with your hands to approximately 9 inches; transfer to prepared pan. Cover and let rise until doubled in volume (dough should rise about 1 inch above rim of pan), about 45 minutes. Whisk egg white with 1 teaspoon water; brush over top of dough.
• Bake until bread is puffed and brown on top (if browning too quickly, tent with foil), 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove bread from pan and let cool completely on rack, about 2 hours. Slice and serve.

CHOCOLATE-CINNAMON CAKE ROLL

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
• In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.

CHOCOLATE CINNAMON ROLLS

Steps:

• Grease two 9-inch round baking pans.
• Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface.
• Combine sugar and cinnamon in small bowl.
• Sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides.
• Sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans.
• Roll up dough starting at short end and seal edges.
• Cut into 6 slices.
• Place cut side up in prepared baking pan.
• Repeat with remaining bread loaf, sugar mixture, morsels and nuts.
• Place in second prepared baking pan.
• Cover and let rise in warm place until dough almost fills pans.
• Preheat oven to 350 degrees.
• Bake for 25 to 30 minutes or until deep golden brown.
• Cool slightly and drizzle with Glaze.
• For Glaze: Combine powdered sugar and milk to make a siff glaze.

WOOL ROLL BREAD

Steps:

• To make "water roux," whisk together water and flour in a small saucepan and cook, stirring, over medium heat until a very hot, gluey paste is formed. Mixture should reach at least 150 degrees F (65 degrees C). Remove from heat and let cool completely.
• While roux cools, pour 1/2 cup warm milk and yeast into the bowl of a stand mixer and let bloom for 10 minutes.
• Add the cooled starter, sugar, salt, beaten egg, flour, and butter to the yeast mixture. Using the dough hook, knead on low speed until a smooth, elastic, slightly sticky dough forms, about 10 minutes.
• Shape dough into a ball and transfer to a buttered bowl; let rise until doubled in size, 60 to 90 minutes.
• Transfer dough to work surface and press into a round disk. Use a bench scraper to cut dough like a pie, into 5 equal wedges. Form each portion into a ball of dough. Cover loosely with plastic wrap and let rest for 15 minutes.
• Generously butter a 10-inch springform pan, or 10-inch round cake pan. Cut a round piece of parchment paper to fit the bottom, place into the pan, and butter that as well. Set aside.
• Take one ball of dough and roll out on a lightly floured surface into an oblong shape, about 5 inches wide by 9 inches long. Take your bench scraper and make lots of lengthwise cuts, about 1/8 inch apart, starting 1/3 of the way from one of the ends, slicing all the way through the dough to the opposite end, forming many equal-sized strands of dough. When done, two-thirds of the dough will be sliced, and one-third will not be.
• Roll the unsliced part of the dough to flatten to 1/8-inch thickness. Place a rounded tablespoon of chocolate chunks (or the filling of your choice) in the center of the unsliced dough, and roll it up, tucking in the sides as you go, until the chocolate is covered, and you've reached the beginning of the cuts.
• Slowly roll up to form a "wool roll," being careful not to crush the sliced edges of the dough strands, finishing with the seam on the bottom. Transfer to the prepared pan, and place on the bottom, just barely touching the edge of the pan. Repeat four more times. Place the rolls around the inside of the pan to form a ring.
• Cover with plastic wrap and let dough double in size, 45 to 60 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Brush the bread's surface lightly with remaining milk.
• Bake in the center of the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes. Remove from the pan and allow to cool completely on a wire rack before serving.

MOM'S CHOCOLATE BREAD

Steps:

• Preheat oven to 375°. For streusel, in a small bowl, mix 3 tablespoons sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and remaining sugar into remaining streusel., Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8x4-in. loaf pan. Brush with butter; sprinkle with reserved streusel., Bake until golden brown, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.