Chocolate Cinnamon Roll Wool Bread Food

WOOL ROLL BREAD

Steps:

• To make "water roux," whisk together water and flour in a small saucepan and cook, stirring, over medium heat until a very hot, gluey paste is formed. Mixture should reach at least 150 degrees F (65 degrees C). Remove from heat and let cool completely.
• While roux cools, pour 1/2 cup warm milk and yeast into the bowl of a stand mixer and let bloom for 10 minutes.
• Add the cooled starter, sugar, salt, beaten egg, flour, and butter to the yeast mixture. Using the dough hook, knead on low speed until a smooth, elastic, slightly sticky dough forms, about 10 minutes.
• Shape dough into a ball and transfer to a buttered bowl; let rise until doubled in size, 60 to 90 minutes.
• Transfer dough to work surface and press into a round disk. Use a bench scraper to cut dough like a pie, into 5 equal wedges. Form each portion into a ball of dough. Cover loosely with plastic wrap and let rest for 15 minutes.
• Generously butter a 10-inch springform pan, or 10-inch round cake pan. Cut a round piece of parchment paper to fit the bottom, place into the pan, and butter that as well. Set aside.
• Take one ball of dough and roll out on a lightly floured surface into an oblong shape, about 5 inches wide by 9 inches long. Take your bench scraper and make lots of lengthwise cuts, about 1/8 inch apart, starting 1/3 of the way from one of the ends, slicing all the way through the dough to the opposite end, forming many equal-sized strands of dough. When done, two-thirds of the dough will be sliced, and one-third will not be.
• Roll the unsliced part of the dough to flatten to 1/8-inch thickness. Place a rounded tablespoon of chocolate chunks (or the filling of your choice) in the center of the unsliced dough, and roll it up, tucking in the sides as you go, until the chocolate is covered, and you've reached the beginning of the cuts.
• Slowly roll up to form a "wool roll," being careful not to crush the sliced edges of the dough strands, finishing with the seam on the bottom. Transfer to the prepared pan, and place on the bottom, just barely touching the edge of the pan. Repeat four more times. Place the rolls around the inside of the pan to form a ring.
• Cover with plastic wrap and let dough double in size, 45 to 60 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Brush the bread's surface lightly with remaining milk.
• Bake in the center of the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes. Remove from the pan and allow to cool completely on a wire rack before serving.

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 BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
• Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
• Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

CHOCOLATE CINNAMON ROLLS

Steps:

• Grease two 9-inch round baking pans.
• Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface.
• Combine sugar and cinnamon in small bowl.
• Sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides.
• Sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans.
• Roll up dough starting at short end and seal edges.
• Cut into 6 slices.
• Place cut side up in prepared baking pan.
• Repeat with remaining bread loaf, sugar mixture, morsels and nuts.
• Place in second prepared baking pan.
• Cover and let rise in warm place until dough almost fills pans.
• Preheat oven to 350 degrees.
• Bake for 25 to 30 minutes or until deep golden brown.
• Cool slightly and drizzle with Glaze.
• For Glaze: Combine powdered sugar and milk to make a siff glaze.