Chocolate Cinnamon Cake Roll 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 CAKE ROLL

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
• In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.

CHOCOLATE CINNAMON ROLL WOOL BREAD

Steps:

• For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes.
• Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside.
• Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef's knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
• Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature.
• For the cream cheese 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. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.

EGGNOG-CHOCOLATE CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly brush an 11-by-17-inch rimmed baking sheet with vegetable oil and line with parchment paper. Brush the parchment with oil and dust with flour, tapping out the excess. Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes. Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar; continue beating until stiff shiny peaks form. Set aside.
• Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed (no need to clean the beaters). Reduce the speed to low and beat in the flour mixture until just combined. Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated. Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes. Dust the cake with the confectioners' sugar and spread a large clean kitchen towel (not terry cloth) on top. Invert a cooling rack onto the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll. (You'll remove the towel later.) Set aside on the rack to cool completely.
• Make the frosting: Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve. Cook over medium heat, without stirring, until a candy thermometer registers 240 degrees F, 20 to 30 minutes. (Brush any sugar crystals off the side of the pan with a wet pastry brush.) When the sugar has almost reached 240 degrees F, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes. Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl. Increase the speed to high and beat until the bowl is cool to the touch. Remove the whisk and fit the mixer with the paddle attachment. With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy. Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl; beat into the frosting along with the nutmeg.
• Unroll the cooled cake and spread with 1 1/2 cups of the frosting. Gently reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting; dust with cocoa powder.

CINNAMON CHOCOLATE CAKE

Steps:

• In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.

CHOCOLATE CINNAMON ROLLS

Steps:

• In medium bowl,dissolve yeast in water.
• Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour.
• Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand.
• Scrape side of bowl, stir in remaining flour; blend well.
• Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes.
• Turn soft dough into well floured surface; roll into 8x12-inch rectangle.
• Spread with softened butter and sprinkle with cinnamon-sugar mixture.
• Roll up beginning with wide edge.
• Pinch edges together.
• Cut into 12 pieces.
• Place in greased 9x13-inch pan.
• Let rise until doubled (about 40 minutes) Bake at 375°F for 25 minutes.
• Combine icing ingredients, adding enough cream for good spreading consistency.
• Spread on rolls immediately and then sprinkle with nuts if desired.
• Serve warm.
• Can also use favorite cream cheese icing to frost.