Monday, December 12, 2011

chocolate spotted cinnamon rolls




since i can remember, cinnamon rolls have been a christmas morning tradition
my sister and i would wake up super early to quietly tear into our stockings, trying desperately to hold back our squeals of excitement
 a few hours later when the sun began to rise we would wake up mom and dad - shortly after hot cocoa and fresh from the oven cinnamon rolls would be ready for our little hands
all grown up now this is my "grown up" version of christmas morning cinnamon rolls - this version has been our tradition for the past six years
these cinnamon rolls never fail to impress - absolutely amazing





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freshly grated nutmeg, allspice and cinnamon are rolled with brown sugar & butter
encased within a ultra soft yeasted sweet dough
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sliced and nestled into 2 rounds pans - making enough to feed a crowd, share with a friend or to freeze for a later day



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perfect for a christmas morning, brunch or afternoon tea with a friend



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grand marnier is added to the glaze giving the glaze a slightly sophisticated edge
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super easy
super wonderful
wonderfully special

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chocolate spotted cinnamon rolls make christmas morning extra special



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chopped walnuts are a wonderful addition inside or out
dot the chocolate ontop or roll up inside - both ways are fabulous

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sure to please even the finickiest of guests -these cinnamon rolls are sure to make you famous
get ready for the compliments whenever you serve these beauties

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a perfect treat for any special occasion

memories in the making


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chocolate spotted cinnamon rolls
makes 18 rolls
you will need:
  • 3 1/4 cups all purpose flour
  • 1 package active dry yeast
  • 1 cup almond milk
  • 1/3 cup vegan butter
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup plain soy yogurt
  • 2 tbsp butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 tsp allspice
  • 2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup walnuts
  • 4 tsp non-dairy cream
for the glaze
  • 1 cup powdered sugar
  • 2 tbsp almond milk
  • 1 tbsp grand marnier
assembly:
  •  Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with soy yogurt. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can
  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours)
  • Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan or (2) 8 inch rounds cake pans; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and spices; sprinkle onto dough. Sprinkle with chocolate and nuts (inside or they can be sprinkled on top once cut and placed into the pans). Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.
  • Cut dough crosswise into 18 even slices - you can slice into 12 pieces for larger portions. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes)
  • Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly
  • in a medium bowl combine powdered sugar, almond milk and grand marnier - whisk until smooth, adding additional powdered sugar if needed to reach desired consistency - drizzle onto rolls

Make-Ahead Tip
Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.


enjoy!

Print this Recipe
Yum

16 comments:

  1. I was a very lucky to be at the right place at the right time, and was able to sample one of these rolls of heaven! They were the best! Great work H!!

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  2. Thanks Uncle Jim (at least that is who I am guessing wrote the above comment!)

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  3. Oh come on, Heather! <--my words precisely upon seeing these photos. Why is there none to share over this computer?? I keep trying to grab one but I am getting is screen...
    This is brilliant--who doesn't love a freshly out-of-the-oven homemade cinnamon roll?? All I got on Christmas morning was a bowl of Fruity Peebles. I'm now thinking you had a better childhood than me...

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  4. Cara- please promise me that you will always stop by SMBP and leave Glowing and wonderful comments that make me smile - and yeah, I had a pretty fantastic childhood!...don't get me wrong we still had our fair share of Fruity & Cocoa Pebbles!

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  5. You won't be able to get rid of me now :) hehehe (menacing snicker)

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  6. Hi :-) Thank you for your comment on my blog, you're very kind! If you want, I post a comment with the ingredients in cups and spoons, so it's easier for you do the recipes :-)
    Bye,
    Katy

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  7. ...and your cinnamon rolls are fantastic!!!!

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  8. Cinnamon rolls are my absolute favorite food... add some chocolate and I just might die from too much goodness. Beautiful photos, as well!

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  9. Hi Katy! Thank you for stopping by, I would LOVE if you could comment with the conversion, I am hoping to make a batch this weekend :-)

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  10. Thanks for visiting Ruby - I love how your blog is so simple and clean, very "homey".

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  11. Cookies with sesame seeds, tahin and chocolate
    These are the ingredients in cups/spoons:

    3/4 cup wheat flour
    1/4 cup cocoa powder
    3/4 cup rolled oats
    1 cup sesame seeds
    3/4 cup sugar
    1/2 cup soy butter
    2 tsp tahin
    2 tbsp molasses
    1 tsp bicarbonate
    hot water (what you need to mix the ingredients and do a good batter)
    dark chocolate for the "topping"

    I hope I've helped you an a bit :-)

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  12. Oh my goodness! I've always avoided making cinnamon rolls lest I be unable to stop myself eating and fall into a diabetic coma. It's a possibility - I've been known to eat half a mud cake at one time... But these look heavenly - with CHOCOLATE! Why have I ever thought of that before....

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  13. I completely know what you are saying...about eating the entire pan - Justin and I went through an entire cake in about 2 1/2 days - these cinnamon rolls, we have learned to freeze the other pan for a different day :-)

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  15. This looks amazing!
    I have never made cinnamon rolls.
    I will have to try these. Thanks for sharing!
    YUM.

    ReplyDelete

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