Chocolate Cinnamon Rolls

Overview

Cinnamon and chocolate, unique taste

Tags

• baking
• brush the surface of the bread with egg wash
• butter
• dark chocolate chunks
• high gluten flour
• honey
• instant dry yeast
• low gluten flour
• whole egg liquid
• cinnamon powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Knead the bread machine and adjust it to the custom dough function. Mix the other ingredients except butter and knead evenly for about 15 minutes. The dough is completely smooth. Then add butter and continue kneading for 15 minutes. Take out the dough and beat it a few times. Then knead it a few times with your hands. The dough will be alive, in the expansion stage, and can be stretched into a thin film

   

2. 2 After the dough is mixed, put it in the bread machine and select the fermentation function. Let it ferment for about 1 hour. The dough will double in size.

   

3. 3 Take out the dough, deflate it and roll it out thinly,

   

4. 4 Chop the dark chocolate into small pieces,

   

5. 5 Sprinkle some cinnamon powder on the dough, then spread the dark chocolate chunks on the dough,

   

6. 6 Roll into a cylindrical shape along the long axis, cover with plastic wrap and let rest at room temperature for 5 minutes

   

7. 7 Cut the dough into 10 equal parts with a knife,

   

8. 8 Take an 8-inch round cake mold and place 6 pieces of dough as shown in the picture. I put the remaining 4 pieces of dough in a pie plate and baked two full plates of rolls,

   

9. 9 Place a baking sheet filled with boiling water on the bottom of the oven. Place the placed dough on the racks on the middle and lower floors of the oven for secondary fermentation. Leave it to ferment for about 40 minutes. The dough will double in size. Brush the surface of the bread with a layer of egg wash.

   

10. 10 Preheat the oven to 180 degrees and bake for about 25 minutes