If you're a big fan of Cinnamon Rolls then it's time to up your game and give these a try...
They're super soft, super fluffy and super delicious. Packed full of my favourite ingredients. I'm talking a thick layer of dreamy, Doce De Leite and layers of chunky dark and white chocolate - just talking about it is making my mouth water...
Lets talk Doce De Leite. It is absolutely LUSH! and is something I have only recently discovered. The closest thing you can compare it to is, caramel. In fact the only difference between the two is, sweet condensed milk. Caramel is made using sugar and cream and Doce de Leite is made from sugar and sweet condensed milk. Both delicious and both are perfect for this recipe...
The great thing about this recipe is that you can prepare it the night before and then pop them in the oven and bake them fresh for breakfast - in fact that's exactly what we're planning for breakfast on Christmas morning.
The dough for this recipe is simple and tastes AMAZING! It's also the same dough that we use for our delicious, Pumpkin Spice Cinnamon Rolls.
So without further ado let's crack on with the recipe.
Happy Baking!
The Chai Home 😋
INGREDIENTS
For the dough
5x cups of plain flour
1/3 cup of caster sugar
10g sachet of fast acting yeast
1x large pinch of salt
1 & 1/2 cups of water
90g of butter
1x egg
For the filling
60g of softened room temperature butter
180g Dark chocolate chunks / chips
90g White chocolate chunks / chips
1/2 cup of Doce de Leite ( can be substituted with caramel spread )
1/4 cup of crushed Hazelnuts or Brazil nuts ( plus extra for topping )
For the icing
1 cup of sieved icing sugar
1/4 cup of sieved cocoa powder
1x cap full of vanilla extract
5-6 tbsp milk
METHOD
For the dough
Add all of the dry ingredients to a large mixing bowl and mix together well.
Add the water and butter to a saucepan and heat for approx 45 - 60 seconds - the butter should not be completely melted.
Remove the saucepan from the heat and add to the dry ingredients, along with the egg. Mix together well with a wooden spoon or silicone spatula.
Heavily flour a clean surface and transfer the dough and knead for 5 - 10 minutes adding extra flour until the dough no longer sticks to your finger tip when poked into the dough. The dough should be smooth and soft.
Let it rest in a ball shape for 15 minutes.
With a rolling pin shape the dough into a 15 x 10 inch rectangle.
For the filling
Spread the butter evenly over the dough and all the way to the edges.
Now spread on the Doce de Leite, making sure it's evenly spread.
Sprinkle the chocolate on top and then finish with a sprinkling of the nuts.
Using your hands roll the dough on the 15 inch side until it forms a long sausage shape. The dough will lengthen, but don't worry. Using your hands push in the ends slightly creating more thicker ends to match the rest of the rolls diameter.
Using a sharp knife slice the dough into 12 equal slices. The easiest way is to cut the dough into half, then cut the halves into quarters, then cut the quarters into 3 equal slices.
Grease a baking dish and then place the slices so the swirls are facing upwards. It does not matter if the slices are touching each other.
Cover with a clean, dry tea towel and place in a warm area and allow to rise for an hour.
Preheat the oven to 180 C approx 20 minutes before you bake them.
After 1 hour of rising time place the chocolate rolls on to the top shelf of the oven and bake for 20 - 25 minutes or until the tops are a light golden brown.
Remove from the oven and allow to cool. While they are cooling begin making the icing. We enjoyed ours slightly warm from the oven and they were AMAZING! A real treat for breakfast / brunch.
For the icing
Sieve the icing sugar and cocoa into a bowl. Add the milk and mix together well until the icing is a thickish yet pourable consistency. Add the vanilla and mix together.
Drizzle the icing generously over the rolls, sprinkle with more crushed nuts, serve and enjoy!
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