Chocolate Cinnamon Buns Recipes

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the mini chocolate chips, granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the chocolate chip mixture and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls and top with mini chocolate chips; serve with the remaining icing.

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.

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.

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.

Steps:

• Pre-ferment
• Mix flour, milk, and yeast in the bowl of a stand mixer until combined (mixture will be thin, like a batter). Let rise, uncovered, in a warm spot until doubled in size, about 1 hour.
• Dough
• Add egg, milk, and yeast to pre-ferment and attach to stand mixer. Fit with dough hook and beat on low speed until combined. Add granulated sugar, cocoa powder, salt, 5½ cups (687 g) all-purpose flour, and 2 Tbsp. room-temperature butter; mix on low speed until a smooth dough forms. Transfer dough to a large bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
• Meanwhile, mix 2¼ cups (4¼ sticks) cool butter in the clean bowl of a stand mixer with paddle attachment on low speed until smooth and spreadable but still cool. Turn out onto a sheet of parchment paper and shape butter into a small rectangle with an offset spatula. Cover with another sheet of parchment paper and roll out butter to a 16x12" rectangle. Chill butter until dough is ready (you want to keep butter cool but malleable; don't let it get too firm).
• Turn dough out onto a generously floured work surface and roll into a 24x12" rectangle; position with a short side facing you. Uncover butter and place on top of dough, lining it up along near edge and covering bottom two thirds of dough. Fold top third of dough up and over butter, then fold bottom third up and over (like a letter). Quickly, but gently, roll out dough again to a 24x12" rectangle, flouring work surface and rolling pin as needed to avoid sticking. (If at any point dough gets too sticky to handle or butter is starting to melt, chill in fridge 20 minutes and let firm up before proceeding.) Fold dough into thirds again, wrap in wax paper or plastic, and chill 1 hour.
• Remove dough from fridge and repeat rolling and folding as above, one more time. Cut folded dough into 3 equal rectangles and wrap each tightly in plastic. Chill until ready to use. Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 2 months.
• Filling and assembly
• When you're ready to bake buns, generously butter the cups of a 6-cup jumbo muffin pan; sprinkle each cup generously with raw sugar. Mix together brown sugar, cinnamon, salt, and ⅓ cup (66 g) granulated sugar in a small bowl.
• Working with 1 piece of dough, unwrap and roll to a 12x6" rectangle about ¾" thick. Cut into six 6x2" rectangles. Starting ¼" from top of a short side, cut 2 lengthwise slits in a rectangle of dough to create 3 equal strands. Braid strands and sprinkle generously with brown sugar mixture. Lay 2 or 3 small pieces of chocolate on braid and coil, stacking up onto itself. Place bun, braid side up, in prepared muffin pan. Repeat with remaining 5 rectangles. You will want to use a third of the brown sugar mixture and a third of the chocolate, reserving the remaining brown sugar mixture and chocolate for the remaining 2 pieces of dough.
• Preheat oven to 375°. Loosely cover buns with a kitchen towel or plastic wrap and let rise until a little less than doubled in size, about 30 minutes. (Alternatively, let buns rise in fridge overnight and bake in the morning. If buns have not risen noticeably in fridge, let sit at room temperature 30-60 minutes before baking.)
• Whisk egg and 2 tsp. water in a small bowl. Brush tops of buns with egg wash and bake until tops are puffed and have developed a crisp outer layer, about 35 minutes. (Unmolded buns should sound slightly hollow when tapped.) Let cool in pan 2 minutes, then gently lift out of pan and transfer to a wire rack. Let sit until buns are cool enough to handle.
• Place some granulated sugar in a medium bowl. Working one at a time, toss buns in sugar and return to rack. Let cool completely. Repeat with remaining pieces of dough, or save remaining cinnamon mixture and chocolate pieces separately in airtight containers at room temperature until ready to bake remaining dough. Do ahead: Buns can be baked 1 day ahead. Store airtight at room temperature.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Whisk together 2 cups sugar and the cinnamon, reserve.
• Beat together 1 cup sugar, margarine, eggs, milk, flour, and baking powder in a large bowl to form a dough. Divide dough into 10 balls. Spread the prepared cinnamon and sugar mixture onto work surface. Use a rolling pin to roll each dough ball out on the cinnamon sugar, forming each into a 14 inch circle. Cut each circle into 8 wedges. Roll each wedge into a crescent, starting at the wide side and rolling toward the tip. Place rolls on prepared baking sheets.
• Bake crescents in preheated oven until set and lightly browned, about 20 minutes.
• While crescents are baking, mix together 2 cups sugar, vanilla, 2 cups water, and the cornstarch in a saucepan. Bring to a boil, and cook until thick. Brush glaze on baked crescent rolls. Allow glaze to set for 5 minutes. Drizzle melted chocolate over glazed crescents. If desired, serve warm.

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.

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.