Chocolate Cinnamon Rolls with chocolate icing

Name: Chocolate Cinnamon Rolls with chocolate icing
Cook time: 55min + 2 hours rise
Total time: 45 min
Yield: 6p
Ingredients: Dough:; 410 ml of lukewarm full milk; 90 g butter at room temperature; 690 G wheat flour; 60 g unsweetened cocoa powder; 11 g dry yeast; 130 g sugar; 1 pinch of salt; Filling:; 60 g brown sugar; 60 g butter at room temperature; 1 Glass cinnamon powder; 1 Kl vanilla extract; 1 tbsp hazelnut pasta; 150 g galler dark chocolate praliné pure, finely chopped; 2 handful of hazelnuts, coarse minced meat; Icing:; 180 g galler dark chocolate praliné pure; 200 ml room; 80g melted butter

Favorites

55min + 2 hours rise

•

Next Level

Discover the heavenly taste of homemade chocolate cinnamon rolls with a chocolate icing. Pure indulgence!

Kitchen must haves

Ingredients

What do you need?

Quantity: 6p

Dough:
410 ml of lukewarm full milk
90 g butter at room temperature
690 G wheat flour
60 g unsweetened cocoa powder
11 g dry yeast
130 g sugar
1 pinch of salt

Filling:
60 g brown sugar
60 g butter at room temperature
1 Glass cinnamon powder
1 Kl vanilla extract
1 tbsp hazelnut pasta

150 g galler dark chocolate praliné pure, finely chopped
2 handful of hazelnuts, coarse minced meat

Icing:
180 g galler dark chocolate praliné pure
200 ml room

80g melted butter

Dough:
410 ml of lukewarm full milk
90 g butter at room temperature
690 G wheat flour
60 g unsweetened cocoa powder
11 g dry yeast
130 g sugar
1 pinch of salt

Filling:
60 g brown sugar
60 g butter at room temperature
1 Glass cinnamon powder
1 Kl vanilla extract
1 tbsp hazelnut pasta

150 g galler dark chocolate praliné pure, finely chopped
2 handful of hazelnuts, coarse minced meat

Icing:
180 g galler dark chocolate praliné pure
200 ml room

80g melted butter

Preparation method

How do you make this?

Mix the butter well under the milk.

Pour all dry ingredients into a large mixing bowl of your kitchen robot, add the milk and soft butter and knead with the dough hook for 5 minutes. Cover and let it rise for 1 hour or more until it doubles in mass.

Meanwhile, beat all the ingredients for the filling well.

Sprinkle some flour on your work surface and push the dough flat into a rectangular shape. Roll the dough evenly into a rectangle of 0.5 cm thick.

Coat the filling over it and sprinkle the hazelnuts and the finely chopped chocolate bar.

Roll up, take a string, go under the dough and cut into 15 slices. (View this in the video).

Grease a rectangular oven dish and place the slices in it. Let it rise again for 1 hour.

After rising, spread the slices with melted butter.

Bake for 20-25 minutes in a preheated oven at 180 ° C.

Melt the chocolate in the cream and pour over the Rolls when they are still warm. Spread open. Allow to cool a little and serve lukewarm. Or warm them up again in the oven or microwave.

Social

Make eat share tag

Kitchen must haves & Tips

For this recipe

Shop

Unisex dressing gown Indian Tan €54,95

Choose options

View details

Querco serving bowl From €17,50

Choose options

View details

Tips

: Cool: let the rolls cool completely before you freeze them. Heat and humidity can cause ice crystals, which can influence the texture. Individual packaging: wrap each cinnamon roll separately in plastic film. This prevents them from sticking together and makes it easier to defrost only the desired amount. Airproof packaging: Place the individually packaged Rolls in an airtight bag or container before placing them in the freezer. This helps to maintain the taste and freshness. Storage duration: Cinnamon Rolls can be frozen for up to 1-2 months. After a while, however, they can lose taste, so try to consume them for the best quality within this period. Defrost and warm up: in the fridge: let the frozen Cinnamon Rolls thaw slowly in the fridge. This can take a few hours to one night, depending on their size. Warm up: Heat the thawed Cinnamon Rolls in the oven at a low temperature (approximately 150 ° C) for 10-15 minutes or until they are warm again.