Cooking Lesson #383: Chocolate-Caramel Cinnamon Rolls

The Thanksgiving Collection

How you doin’? Warm cinnamon rolls are the perfect breakfast food, evening dessert and the best thing ever about the county fair. Why else does anyone bother to go to the fair if not for the cinnamon rolls? I can live for weeks on the aroma alone, but thankfully I don’t have to.
 
My Chocolate-Caramel Cinnamon Rolls recipe is off the hook in decadence and perfect for your Thanksgiving weekend brunches. Just when you thought nothing could beat an ordinary cinnamon roll, I go and add cocoa and chocolate. This recipe will guide your taste buds to a higher level of Zen—or something like the best kind of guilty pleasures.
 
The first cinnamon rolls were baked in Sweden where October 4th is known as National Cinnamon Roll Day (we celebrate it here on the same date). In Sweden cinnamon rolls are social institutions that should never be missed, according to www.communityofsweden.com . They are commonly enjoyed during FIKA, a get-together with family and friends.
 
Prep Time:  2 hours
First Proof time:  1 hour 30 minutes
Second Proof time:  1 hour 30 minutes
Bake Time:  30 to 35 minutes
Yield: 15 Servings
Level: Medium
 
Ingredients
For the rolls
3-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup granulated sugar
3/4 teaspoon salt
2 packages quick acting dry yeast
1 cup warm milk (110⁰ F)
1/3 cup unsalted butter softened
1 large egg
 
For the topping
1 cup packed dark brown sugar
1/2 cup unsalted butter
1/4 cup dark corn syrup (I prefer Karo)
3/4 cup lightly toasted pecan halves
2 tablespoons unsalted butter softened
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1/2 cup mini semi-sweet chocolate chips
2 tablespoons dark brown sugar, packed
1 teaspoon ground cinnamon
 
Directions
For the rolls

1. Sift two cups of the flour along with the cocoa, granulated sugar, salt and yeast in large bowl.
2. Add the warm milk, butter and egg. Beat on low speed for one minute, scraping bowl frequently. Beat on medium speed for one minute, scraping bowl frequently.
3. Stir in remaining flour (dough will be stiff).
4. Turn the dough onto lightly floured surface. Knead about five minutes or until smooth and elastic.
5. Roll the dough in a buttered bowl butter side up. Cover and let rise in a warm place about 1-1/2 hours or until the dough ball has doubled in size. (The dough will leave indentation when lightly touched.)

For the topping:

1. Heat the brown sugar and butter bringing them to a rolling boil, stirring constantly.
2. Remove from the heat. Stir in the corn syrup. Pour into an ungreased 13 x 9 x 2-inch rectangular pan.
3. Sprinkle with the toasted pecan halves.

Back to the rolls:

1. Punch the dough down. Flatten with your hands or rolling pin into a rectangle, 15 x 10 inches, on a lightly floured surface.
2. Spread with two tablespoons of butter.
3. Preheat oven to 350⁰ F.
4. Mix chocolate chips, brown sugar and cinnamon together. Sprinkle evenly over the butter.
5. Roll up tightly, beginning at the 15-inch side. Pinch edge of the dough and roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices.
6. Place slightly apart in pan. Let them rise in a warm place about 30 minutes or until they double in size.
7. Bake 30 to 35 minutes or until dark brown.
8. Immediately invert on a heatproof tray or serving plate. Let it all stand about one minute allowing the caramel sauce to drizzle down the sides; remove the pan.
9. They are ready to serve.

ChefSecret:  I like cinnamon rolls like these in the morning for breakfast. I usually do all the preparation the day before, taking it up to shaping and panning stage. Then I refrigerate the dough (retard) overnight. In the morning, take the panned dough out of the refrigerator and let it sit out for about two hours for the second proof. Bake as noted above and they will be perfect.

Quip of the Day: “Do you remember when one person’s achievements were considered to be an inspiration, not a grievance?”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

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