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

freshly grated nutmeg, allspice and cinnamon are rolled with brown sugar & butter

encased within a ultra soft yeasted sweet dough

sliced and nestled into 2 rounds pans - making enough to feed a crowd, share with a friend or to freeze for a later day

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

grand marnier is added to the glaze giving the glaze a slightly sophisticated edge

super easy

super wonderful

wonderfully special

chocolate spotted cinnamon rolls make christmas morning extra special

chopped walnuts are a wonderful addition inside or out

dot the chocolate ontop or roll up inside - both ways are fabulous

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

a perfect treat for any special occasion

memories in the making

chocolate spotted cinnamon rolls

makes 18 rolls

inspired by Better Homes and Gardens Christmas Morning Cinnamon Rolls (2005)

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!

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