Caramilk Cinnamon Rolls
Gooey and soft cinnamon rolls, baked with caramilk chocolate
Caramilk Cinnamon Rolls
Rated 5.0 stars by 1 users
Category
Pudding
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
Gooey and soft cinnamon rolls, baked with caramilk chocolate
OneSixtyDegrees
Ingredients
225ml Whole Milk, warm
10g Fast Action Dried Yeast
-
75g Whitworths Caster Sugar
1 Large Egg and 1 Yolk, at room temperature
80 Unsalted Butter, melted
500g Strong White Bread Flour
50g Cocoa Powder
-
160g Cadbury Caramilk
50g Butter
-
65g Whitworths Light Soft Brown Sugar
1 Tsp Ground Cinnamon
-
100g Cadbury Caramilk
30ml Double Cream
Chocolate Cinnamon Rolls
Cinnamon Roll Filling
Caramilk Ganache
Directions
Pour the milk into a microwaveable jug and heat it in a microwave on a high heat setting for 40-50 seconds until warm.
Give the milk a stir, sprinkle the yeast on top and set aside.
Melt the butter in a microwave and add it to a large mixing bowl/stand mixer bowl, along with the egg, egg yolk, caster sugar and milk/yeast mixture.
Mix together until combined.
Stir in the cocoa powder and flour using a wooden spoon, until a dough begins to form.
If using a stand mixer, attach your dough hook and on a low-medium setting, knead the dough for 8 minutes.
If you are not using a stand mixer, pop the dough onto a floured surface and knead with your hands for 10 minutes. The dough should form into a ball. If the dough is too sticky, add an extra 1-2 tbsp of flour.
Pop the dough into a well-oiled bowl, cover with cling film and place it in a warm area to prove for approx. 1 hour, or until it has doubled in size.
When the dough has almost finished proving, it’s time to make the filling.
Break up the Caramilk chocolate into a microwave safe bowl. Add the butter and melt in a microwave on a high heat setting for 1 minute. Stir to combine and if any lumps of chocolate remain, put it back in the microwave for 20 seconds.
microwave on a high heat setting for 1 minute. Stir to combine and if any lumps of chocolate remain, put it back in the microwave for 20 seconds.
In a separate bowl, mix together the light soft brown sugar and cinnamon.
Place the dough on a lightly floured worktop and using a rolling pin, roll the dough into a 10x14 inch rectangle.
Spread the melted chocolate over the dough, leaving a 1cm gap around the edge.
Sprinkle the sugar/cinnamon mix over the chocolate and rub it in slightly using the back of a spoon.
Tightly roll the dough, starting from the long edge, ending up with the seam side down. The roll should be 14 inches in length.
- Using a serrated knife, cut the dough into 1 inch sections, discarding the two end pieces.
- Place the 12 rolls face up in a 9x12 inch baking pan lined with greaseproof baking paper.
- Cover with cling film and place the pan in a warm area. Allow the dough to prove for 30 minutes, or until the rolls have doubled in size.
- Once double in size, bake the rolls in a preheated oven at 160°C fan for 20-25 minutes, until firm to the touch.
- Allow to cool for 10-15 minutes before frosting.
- While the rolls are cooling, break up the Caramilk chocolate into a microwave safe bowl. Add the cream and melt in the microwave on a high heat setting for 40-50 seconds. Stir until smooth and if any lumps of chocolate remain, put it back in the microwave for 20 seconds.
Spread a small spoonful of the ganache over each roll and serve.