Cocoa Cinnamon Spread Recipes

Steps:

• Heat oven to 350 degrees F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.
• Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth.
• Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in medium bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.
• Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.

Steps:

• For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes.
• Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside.
• Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef's knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
• Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature.
• For the cream cheese 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. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.

Steps:

• Prepare the loaf: Line a baking sheet with parchment paper. Combine the butter, almonds, sugar, cocoa powder, egg yolks, cinnamon, flour and cayenne in a food processor and pulse to make a paste.
• On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the cocoa mixture over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Place seam-side down on the baking sheet; refrigerate until firm, 30 minutes.
• Slide the parchment off the baking sheet and cut the log in half lengthwise with a chef's knife. Slide back onto the baking sheet and pinch one end together with the cut sides facing in. Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. Cover the loaf loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
• Preheat the oven to 350 degrees F. Uncover the loaf and bake, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30 to 35 minutes.
• Make the topping: Combine the sugar and cinnamon in a bowl. Brush the warm loaf with the melted butter and sprinkle with some of the cinnamon sugar. Let cool, then sprinkle with more cinnamon sugar.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper.
• Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth.
• Spread the remaining 1 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to coat. Flip and coat the other side, then roll out the sheet into a 13-inch square.
• Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer. Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it. Trim the short ends with a knife. (If the rolled-up dough is soft, refrigerate until firm.)
• Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets. Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat oven to 350°F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
• Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
• Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
• Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
• In another bowl, whisk together buttermilk, water and vanilla.
• With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
• Divide batter between the two pans, shake pans to even tops and set aside.
• Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
• Sprinkle surfaces of both batters with decorating sugar.
• Sprinkle with cocoa sugar mixture, dividing evenly.
• Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
• Let cool completely, run thin knife around sides to release breads and remove from pans.

Steps:

• Sift sugar and flour into a large bowl.
• In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
• Pour over flour/sugar mixture and mix well.
• Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
• Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
• To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
• Pour over warm cake and use a warm knife to spread.

Steps:

• In a mixing bowl, beat butter, sugar, cocoa and cinnamon until smooth. Spread on hot toast.

Steps:

• In a mixing bowl, beat butter, sugar, cocoa and cinnamon until smooth. Spread on hot toast.

Steps:

• In a mixing bowl, beat butter, sugar, cocoa and cinnamon until smooth. Spread on hot toast.

Steps:

• Mix flour, sugar, cocoa, and cinnamon in a large bowl.
• Cut in butter and margarine until in small bits. Stir in egg yolk until until blended. If dough seems too dry work in a few drops of milk. Form dough into a ball and wrap with plastic wrap. Chill dough about 30 minutes.
• Divide dough into 3 pieces. Return 2 to fridge. Roll 1/3 at a time on a lightly floured board to 1/8 inch thick. Cut with a 3 inch floured cookie cutter.
• Place cookies 1/2 inch apart on lightly greased cookie sheet.
• Bake at 350F for 10 to 12 minutes till firm. Remove to rack to cool.
• When cool, decorate with icing as desired. Store airtight in a cool place. Makes about 40.

Steps:

• Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
• Preheat oven to 350 degrees.
• Grease a 10" bundt pan.
• In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
• Increase speed to high and beat until light and fluffy.
• Add eggs, sour cream, orange rind, vanilla and mix.
• Add dry ingredients and beat at low speed until mixed.
• At medium speed, beat for 3 minutes.
• Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool coffeecake in pan on wire rack for 10 minutes.
• Remove from pan and cool completely.
• Sprinkle with confectioners' sugar to serve.

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
• Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
• To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
• Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
• Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
• Sprinkle the filling evenly atop the batter.
• Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
• Sprinkle the topping over the batter in the pan.
• Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
• Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
• Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the fillng to 1/4 cup, keeping the remaining ingredients the same.

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:

• In a mixing bowl, beat butter, sugar, cocoa and cinnamon until smooth. Spread on hot toast.