Forget everything you thought you knew about cinnamon rolls. This recipe takes the classic comfort food and injects it with a rich, decadent hot cocoa flavor that’s utterly irresistible. Imagine the warm, gooey sweetness of cinnamon rolls infused with the comforting embrace of your favorite hot chocolate – that’s the magic we’re creating today. Perfect for a chilly evening, a weekend brunch, or any time you need a little extra warmth and happiness in your life. This easy recipe makes homemade cooking a breeze, even for beginners.
Ingredients:
For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 ½ - 4 cups all-purpose flour
For the Hot Cocoa Filling:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the Hot Cocoa Glaze:
- 1 cup powdered sugar
- 2-4 tablespoons milk
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon vanilla extract
Instructions:
Making the Dough:
- Activate the yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
- Add wet ingredients: Add the egg, melted butter, vanilla extract, and salt to the yeast mixture. Whisk until well combined.
- Gradually add flour: Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a soft dough forms. The dough will be slightly sticky.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Making the Hot Cocoa Filling:
- Cream butter and sugar: In a medium bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add cocoa and spices: Beat in the cocoa powder, cinnamon, and nutmeg until well combined.
Assembling and Baking the Rolls:
- Roll out the dough: Punch down the risen dough and roll it out into a 12x18 inch rectangle on a lightly floured surface.
- Spread the filling: Spread the hot cocoa filling evenly over the dough.
- Roll up the dough: Starting from the long side, tightly roll the dough into a log.
- Slice and place: Cut the log into 12 equal slices. Place the rolls in a greased 9x13 inch baking pan.
- Second rise: Cover the pan with plastic wrap and let the rolls rise for another 30-45 minutes, or until almost doubled in size.
- Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
Making the Hot Cocoa Glaze:
- Whisk ingredients: In a small bowl, whisk together the powdered sugar, milk, cocoa powder, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Drizzle and serve: Drizzle the glaze over the warm cinnamon rolls and serve immediately.
Tips and Variations:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Add chocolate chips to the filling for extra chocolatey goodness.
- Use different spices, such as cardamom or ginger, in the filling for a unique twist.
- Make mini cinnamon rolls by using a smaller baking pan and cutting the dough into smaller slices.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: Approximately 20-25g Carbohydrates: Approximately 50-60g Protein: Approximately 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and comforting Hot Cocoa Cinnamon Rolls!