Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

Ingredients :

1/2 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, cut into pats
Grated rind of 1-2 large, deep-colored oranges (zest only–no white pith)
3-1/4 to 3-3/4 cups flour, divided
1/3 cup plus 1 Tbsp. plus 2 tsp. sugar, divided
1/2 tsp. salt
1/8 tsp. baking soda
1 pkg. (1/4 oz.) active dry yeast
1/2 cup warm water (110 degrees to 115 degrees F)

1/3 cup sugar
1 Tbsp. cinnamon
Scant 1 Tbsp. vanilla

4 squares (4 ozs.) semisweet chocolate, chopped
3 squares (3 ozs.) unsweetened chocolate, chopped
6 Tbsp. unsalted butter, cut into pats
Pinch salt
1 cup firmly packed light brown sugar
1/2 cup water

For Dough:
In small saucepan, combine buttermilk, butter, and orange rind. Cook over low heat; stir often just until butter melts and mixture is warm. Remove from heat; set aside to cool until barely warm.

In large bowl, combine 1-1/2 cups flour (reserve remainder), 1/3 cup plus 1 Tbsp. sugar (reserve remainder), salt, and baking soda. With large spoon, mix well. When buttermilk mixture is almost cool enough to use, proof yeast: in liquid measuring cup of at least 1-cup capacity, combine warm water, reserved 2 tsp. sugar, and yeast. with stainless steel or other nonreactive fork, beat well to mix. Set aside in warm place for about 5-10 minutes; at the end of that time, you should see a foamy “head” on the mixture. If not, discard it and try again with another packet of yeast, and the same amounts of warm water and sugar.

When yeast is proofed, add it and the buttermilk mixture to the flour. Stir to incorporate dry ingredients, then beat for about 2 minutes. Stop once halfway to scrape bowl and spoon with rubber spatula. Eventually the remaining flour to achieve a dough that is no longer sticky.

Turn dough out onto lightly floured surface; knead for 6-8 minutes, until smooth and elastic. Lightly re-flour work surface as necessary to keep dough from sticking.

With a softened unsalted butter, lightly grease a 2 to 3 quart nonreactive bowl. Place dough inside, then turn dough over. Cover bowl tightly with plastic wrap, then place in warm spot for about 1 hour, until doubled in size. (Alternatively, you can place the dough in a 1 gallon zip-top bag.

For the filling :

In small cup, combine sugar and cinnamon; mix thoroughly. Cover and set aside. Prepare your vanilla and some chopped nuts if you are using then set aside. When dough has risen, punch down. Knead for a few seconds to distribute air bubbles. Turn dough out onto lightly floured board; with lightly floured rolling pin, roll dough to an 18″ by 12″ rectangle. Turn dough frequently during this process, and keep board and rolling pin lightly floured as necessary. Make a rectangular shape. With a pastry brush, brush the vanilla over the dough and sprinkle with cinnamon, sugar and some chopped nuts Once this phase is done roll the two sides towards the center to come up with a heart shaped rolls. Using a large knife, cut about 1 and a half inches intervarl. Place your rolls on a large wax paper. Let it rise again for another hour. Pre-heat your oven at 180° celsius and bake for 20 to thirty minutes.

For the Sauce:
In medium bowl, combine chopped chocolates, butter, and salt. Cook it in a bain marie until the chocolate and butter are completely melted. In small, heavy-bottomed, nonreactive saucepan, combine brown sugar and water. Stir over medium heat until sugar is dissolved. Increase heat to medium-high; stir occasionally until mixture comes to a full boil. Boil 2 minutes without stirring. Remove from heat; allow bubbling to subside. Very gradually, add a small amount at a time to chocolate mixture, whisking in each addition thoroughly before adding the next. When all syrup is in, whisk briskly for a minute or two to incorporate and smooth out sauce. Cool briefly, then chill until needed. Cover tightly when cold.

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