Chocolate Cinnamon Rolls with Condensed Milk Glaze

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Author: Rosana yogaofcooking.co/chocolate-cinnamon-rolls/

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In the bowl of a stand mixer, fitted with the hook attachment, combine flour, salt, sugar, and yeast mixture. Beat on low until just combined.

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Warm milk to 110F-115 F. Stir 1 tablespoon of sugar, milk and 1 packet of active dry yeast. Give it a quick stir and let stand for 5 minutes until foamy.

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Add one egg at a time, and continue kneading until the dough begins to form.

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Add butter, one tablespoon at a time, and knead at medium speed until the dough is soft and smooth, and doesn’t stick to the sides of the bowl. This takes about 8 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time.

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Spray a large bowl with cooking spray and transfer the dough. Cover with plastic wrap and allow to rise for about an hour, at room temp.

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While the dough rises, make the chocolate filling. In a small saucepan, combine the butter, brown sugar, cocoa powder, cinnamon and salt. Stir until the butter melts completely and all the ingredients are fully incorporated. Remove from heat and add 1/2 cup of the chocolate chips, stir until melted and set aside to cool.

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Once the dough has doubled in size, transfer to a floured surface and using a rolling pin, shape the dough into a 16×12-inch rectangle, long side facing you.

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Spread the chocolate filling all over the dough, leaving about 1 inch on each side. Sprinkle the remaining half cup of chocolate chips. Roll the dough and form a log shape (about 12 inches long), pressing on the ends. Trim the edges and lightly flour the roll.

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Using a serrated knife, cut the roll into 12 equal parts.

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Transfer to a greased 9x13 inch pan. Cover with plastic wrap or a towel, and allow to rise for another hour.

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Bake at 350F for about 25-30 minutes until golden.

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In the bowl of a stand mixer, fitted with the paddle attachment, combine the sifted powdered sugar, softened butter, condensed milk, and vanilla. Beat until desired consistency. If the glaze is too thick add 1 tablespoon of milk at a time, until soft and creamy. On the contrary, if it’s too liquid, add 1/4 cup of powdered sugar at a time, until creamy.

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Spread the glaze over the warm cinnamon rolls and enjoy!

Chocolate Cinnamon Rolls with Condensed Milk Glaze

Chocolate Cinnamon Rolls with Condensed Milk Glaze

Ingredients

Instructions

Chocolate Cinnamon Rolls with Condensed Milk Glaze

Chocolate Cinnamon Rolls with Condensed Milk Glaze

Ingredients

Instructions

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