I was intrigued by the thought of a chocolate yeast bread because my first thoughts upon hearing the theme went directly to quick breads or muffins. A google search came up with a delicious sounding German Chocolate Cinnamon Roll recipe from Fleischmann's Breadworld.
I put together the dough and set it aside to rise for a couple of hours.
Once risen, it easily rolled into a rectangle
Smear it with butter.
Sprinkle it with Brown Sugar and Cinnamon.
Roll it into a log and cut into 12 equal pieces.
Place into two greased cake pans.
Let grow again before baking.
Allow to cool in the pan before removing to racks.
Place parchment under the racks before drizzling with the frosting.
I made the frosting while the dough was in it's first rise.
I knew that I was going to omit the nuts as my sister in law is allergic
When I went to grab the coconut to toast I found my cupboard bare.
So the German Chocolate Cinnamon Rolls became simply Chocolate Cinnamon Rolls.
The icing is almost custard like and would have been perfect with the addition of nuts and coconut.
Without those additions, I would have been better off with just a simple glaze.
Chocolate Cinnamon Rolls
adapted from Fleischmann's Breadworld
2 1/4 t. active dry yeast
1/4 c. warm water (105*)
3/4 c. milk
1/2 c. butter, divided
3-3 1/2 c. flour
1/2 c. sugar
1/3 c. cocoa powder
pinch of salt
1 egg plus 1 egg yolk
1 t vanilla
3/4 c. brown sugar
2 t. ground cinnamon
Place water in large bowl of stand mixer fitted with paddle attachment. Add the yeast and let set for 5 minutes. Heat the milk and 1/4 c of butter to 100-110*. Add to the yeast mixture along with 1 c. of the flour, the sugar, cocoa powder, salt, egg, yolk and vanilla. Beat for 2 minutes until very smooth. Switch to dough hook and add flour, half cup at a time, until the dough forms a soft ball. Knead on low speed for 8-10 minutes. Dough will be smooth and elastic. Place into a greased bowl and let rise in a warm spot for about 2 hrs, until dough is doubled.
Punch dough down and place on a lightly floured surface. Roll dough into a 15x10" rectangle. Spread the remaining 1/4 c. butter over the dough and then combine the brown sugar and cinnamon and sprinkle over the buttered dough. Roll up from long sides, like a jelly roll and cut into 12 equal pieces. Place 6 pieces into each of two 8" cake pans that have been sprayed with cooking oil. Cover pans loosely with plastic wrap that has also been sprayed with cooking oil and allow to rise for an hour. Bake in a preheated 350* oven for 25-30 minutes or until lightly browned. Allow to cool in pans before removing to rack for frosting.
Ice with desired topping. You can find the German Chocolate topping at the Fleischmann's link above or you can use my Cinnamon Roll Icing, if unable to use coconut or nuts. Print Recipe
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