Chocolate Strawberry Cinnamon Rolls

Ingredients

For the cinnamon rolls

  • 500 g (1.1lb) plain (AP) flour
  • 14 g (2 sachets / 4 1/2 teaspoons) instant yeast
  • 100 g (3.5oz) white sugar
  • Pinch of salt
  • 1 1/3 cups (320 ml) milk
  • 50 g (1.7oz) butter
  • 1 large egg
  • 2 teaspoons vanilla extract

For the filling

  • 1/4 cup (32g / 1.1oz) plain (AP) flour
  • 1/4 cup (50g / 1.7oz) dark brown sugar, lightly packed
  • 1/4 cup dark choc chips
  • 1 tablespoon cocoa (any is fine, but I used dutch processed for the dark colour) (notes)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup good quality strawberry jam
  • 1 1/2 cups roughly chopped strawberries
  • 1/4 cup (57g / 1/2 stick) butter extra, melted

For the strawberry glaze

  • 1 1/2 cups fresh (or frozen) strawberries
  • 1/2 cup icing (powdered / confectioners) sugar

Instructions

For the cinnamon rolls

  1. In a large bowl or the bowl of a stand-mixer with the dough hook attached, mix the flour, yeast, sugar and salt.
  2. In a smaller bowl, lightly whisk together half of the milk, the egg and the vanilla extract.
  3. In a small saucepan over very low heat, warm the other half of the milk and butter together, swirling the pan until the butter melts (don’t let it simmer).
  4. With the mixer on low, pour in the cold milk mixture, followed by the warm milk mixture.
  5. Make sure everything is combined, then knead the dough on low-medium speed for 7-8 minutes until smooth and elastic but still sticky. You can knead by hand but it may take around 10 or more minutes and it is a sticky dough, so light hands and don’t add in too much flour.
  6. Using oiled hands, place the dough into a lightly oiled bowl and let it rise for about 1 1/2 hours or until doubled in size.
  7. Grease and flour a 12 deep-hole muffin tin. Or just use a swiss roll (jelly roll) tin.
  8. Once the dough has doubled, take it out of the bowl, lightly knead a couple of times on a very lightly floured surface, then roll out to a large rectangle, roughly 12×14 inches and about 1cm thick.

For the filling

  1. Mix together the flour, sugar, chocolate chips, cocoa, cinnamon, and salt and set aside.
  2. Spread the strawberry jam over the rolled dough, scatter over the cocoa flour mix, then scatter over the chopped strawberries.
  3. With the long side closest to you, use a pizza cutter (or large knife) to trim the two side edges off, so that it’s straight. Now cut the sheet of dough into 12 pieces around 1 inch wide each. Roll each piece up and drop it into your muffin tin holes or sit them side by side if using the swiss roll tin.
  4. Cover with a tea towel and leave to rise for further 15-20 minutes.
  5. Preheat the oven to 200C / 400F / 180C fan forced.
  6. Right before baking, brush the tops of the rolls with the melted butter then bake for 20-25 minutes or until golden and cooked through. Allow to cool.

For the strawberry glaze

  1. Puree the strawberries and icing sugar together. If you want your icing (powdered) thicker, add more icing sugar and for thinner icing, add water but just a (very) little at a time.

Source: Sugar Salt Magic

Leave a Reply

Your email address will not be published. Required fields are marked *