Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate
These sort of cinnamon rolls are similar to the one’s here:
With some differences The 72% Ghirardelli Dark chocolate that replaced the original chocolate chips. We used a 70% whole grain wheat spelt and rye flour mix and the dough weight is about 400 g grams less making there ‘mini’ rolls.
On the process side, we did 3 stets of slap and folds on 15 minute intervals of 5. 1 and 1 minute each, let the dough rest 15minutes and then rolled it out 1/4 “ thick and added the fillings. Once the dough was rolled up and cut into 9 rolls, we placed them in an 8x8 pan and immediately retarded then for 4 hours to fit our next morning bake schedule..
Once they came out of the fridge, they were allowed to proof on the counter for 10 hours overnight before baking them at 375 F until they hit 195F on the inside middle. After a 10 minute rest they were glazed with the GMA’s Lemon powdered sugar glaze.
These don’t relly taste or have the texture of puffy soft white flour cinnamon rolls. While the bread part is still soft and very moist, these are less sweet, fruitier and have the dark chocolate undertone which changes the flavor to one all its own. We like them better than cinnamon rolls and these are healthier too.
Yeast Water Cinnamon Rolls
Yeast Water Build
Yeast Water Starter Totals
Levain % of Total
Whole: Wheat, Spelt & Rye
Total Dough Flour
Dough Hydration w/o starter
Add - Ins
NF Dry Milk powder
Total Flour w/ Starter
Hydration w/ Starter & Adds
% Whole Grain
100 g of 72% Cocao Chocolate
3/4 C Cranberries, Raisins & Apricots Rehydrated in 2 T Bourbon
1/2 C Brown Sugar + 1 T White Sugar
1/2 T Pumpkin Pie Spice
1 YT Cinnamon
1/4 C Powdered Sugar and 1T of Lemon Juice