Chocolate Cinnamon Buns Food

CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and, if desired, nuts; sprinkle over dough to within 1/2 in. of edges. , Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired.

CHOCOLATE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in a mixing bowl. Stir in 2 1/2 cups flour, cocoa, shortening, milk, 1/2 cup sugar, eggs, 1 tablespoon cinnamon, and salt. Beat with an electric mixer until smooth. Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turn greased side-up, and cover. Let rise in a warm place until doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x13-inch baking pans.
• Punch down dough and divide in half. Roll each half into a 15x9-inch rectangle. Spread each rectangle with 2 tablespoons butter. Mix remaining 1/2 cup sugar and 1 tablespoon cinnamon together in a bowl. Sprinkle half of the mix over each rectangle. Roll up, beginning at the wide side; pinch edges of dough into the roll to seal well. Stretch the roll to make even.
• Cut each roll into 15 slices. Place slightly apart in the prepared pans. Let rise until doubled in size, about 30 minutes.
• Bake in the preheated oven until golden, 25 to 30 minutes.
• While rolls bake, mix confectioners' sugar, milk, and vanilla extract in a bowl until smooth. Frost rolls while still warm.

CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the mini chocolate chips, granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the chocolate chip mixture and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls and top with mini chocolate chips; serve with the remaining icing.

CHOCOLATE CHIP COOKIE DOUGH STUFFED CINNAMON BUNS

Steps:

• Make the Cookie Dough:
• In a small bowl, cream together the butter and sugars until light and fluffy. Beat in milk and vanilla. Add in flour. Stir in chocolate chips. Store in an air-tight container in the fridge.
• Cinnamon Rolls:.
• Mix the milk, oil, and sugar in a large pot. Scald milk mixture (heat until not quite boiling) and then let it cool to room temperature. If the liquid is too hot, you will kill your yeast and your rolls will not rise.
• Sprinkle yeast over milk mixture and let it sit for a couple minutes. Stir in 4 cups of flour to form a sticky dough. Cover pan and let the dough rise for 1 hour.
• After dough has risen, stir in remaining 1/2 cup of flour, baking powder, and baking soda until well combined.
• Divide dough in half. On a flour covered workplace, roll the dough out until it's about 1/8" thick and in a rectangular shape about 18 inches long and 12 inches wide.
• Melt butter in a glass measuring cup or a small bowl. Pour half of the melted butter over the dough and spread using a brush. Sprinkle with sugar and cinnamon (the amount is up to you). Top with spoonfuls of prepared chocolate chip cookie dough.
• Roll dough toward you, keeping the spiral as tight as possible. Cut into 3/4 inch slices. Place in a greased pan.
• Repeat this process with the other half of the dough.
• Let the cinnamon rolls rise again for 30 minutes. Then bake at 350 for 12-15 minutes.
• Icing:
• While rolls are in the oven, mix together ingredients for icing. You want it to be the consistency of a spreadable frosting. Add powdered sugar if it is too runny and heavy cream if it is too thick.
• Let the rolls cool for about 5 minutes before icing.

EASY CHOCOLATE-CINNAMON ROLLS

Steps:

• Heat oven to 350°F.
• Unroll crescent dough onto lightly floured cutting board; firmly press perforations and seams together to form 12x8-inch rectangle.
• Reserve 2 Tbsp. sugar for later use. Mix 4 oz. cream cheese with remaining sugar until blended; spread onto dough, completely covering dough with cream cheese mixture.
• Reserve 1 Tbsp. chocolate for later use. Top cream cheese mixture evenly with cinnamon and remaining chocolate. Roll up, jelly roll style, starting at one long end. Cut into 8 slices.
• Place, cut sides down, in 8-inch round pan sprayed with cooking spray.
• Bake 30 min. or until golden brown; cool 10 min.
• Mix remaining cream cheese with milk and reserved sugar until blended; drizzle over rolls. Sprinkle with reserved chocolate. Serve warm.

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Steps:

• For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CINNAMON CHOCOLATE CHIP ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 4 pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in 4 greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over warm rolls.