The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon rolls (zolablue's recipe)

KansasGirlStuckInMaryland's picture
KansasGirlStuck...

Cinnamon rolls (zolablue's recipe)

Evil, evil, wickedness.  Do you know what that recipe has done to my diet?  SO GOOD!!!  And not terribly difficult to make or assemble.  The cinnamon chips add so much.  I got mine from the King Arthur website.  I made mine without the chocolate in the icing.  I will save that for the next time.  I hope to get a picture posted later today.  My officemates are very annoyed with me for ruining their diets.  I just tried to explain that I am kicking off the American holiday eating season a couple of weeks early. ;-}

Anne

 

And here are the photos (hopefully).

KansasGirl cinnamon1

 The officemates claim they can't eat a whole one.

Cinnamon2

 Fresh from the oven and iced.

Cinnamon3

Someone dug in.

socurly's picture
socurly

Where is the recipe for this? I am lost and cannot find it, they look fabulous!!!!

KansasGirlStuckInMaryland's picture
KansasGirlStuck...

Here is the recipe I used.  I can't find the original post right now, but the original poster was zolablue.  I'll post the link to the original post when I find it, because the pictures there make you want to lick your computer screen.

Anne

Chocolate Cinnamon Chip Rolls

Refrigerator Rolls - Makes 12 large rolls*

1 Package active dry yeast
1/2 Cup lukewarm water (add pinch of sugar) Set aside.

In large bowl:
2/3 Cup shortening
2 Teaspoon salt
1/2 Cup sugar
2 Eggs
1 Cup mashed potato
1/2 Cup milk (Aunt uses evaporated milk)
1/2 cup water potatoes cooked in
4 to 6 cups all purpose flour (this varies but the less flour the better but must be able to handle the dough)

Mix first three ingredients; shortening, salt & sugar. Add eggs one at a time and beat in. Add mashed potatoes, yeast, milk, potato water and mix.

Add flour; three to four cups, mixing well adding enough more flour until dough can be handled and turned onto floured board. Knead well using as little flour as possible. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

For cinnamon rolls:
If refrigerated, let bowl sit at room temperature for 30 - 40 minutes. Then roll out dough on lightly floured counter to roughly 12 x 18 inches for large sized rolls. If dough has been divided for smaller sized rolls; roll out dough to approximately 1/2 inch thick. Brush on melted butter, then sprinkle brown sugar and cinnamon mixture and chopped cinnamon chips. Leave about 1/2" border.

Starting at edge tightly roll up dough. Cut into 1 1/2" pieces and place in buttered baking pan. Let rise until double.

Bake in 375 degree oven for 25 - 30 minutes or until lightly browned.

Drizzle with icing and sprinkle chopped cinnamon chips.

Filling:
3/4 Cup brown sugar
1 1/2 Teaspoon cinnamon
4 Tablespoons butter, melted
3/4 - 1 Cup cinnamon chips (chopped) - more to sprinkle over top

Chocolate Cream Cheese Icing
4 Tablespoons butter, softened
8 Ounces cream cheese, softened
3 Ounces** Ghirardelli 62% bittersweet unsweetened chocolate morsels, melted (or chocolate; your choice)
Dash of salt
3 Cups confectioners sugar
1/3 Whole Milk (approx - use enough to get desired consistency)
1 Teaspoon vanilla extract

Cream together the butter and cream cheese. Add melted chocolate, salt, confectioners sugar, milk, and vanilla. Beat until smooth and spreadable.

*Or divide dough twice or into thirds for desired size rolls.

**Adjust chocolate amount if you are making part of the icing vanilla only.

sheffield's picture
sheffield (not verified)

Here's a link to her recipe.

 http://www.thefreshloaf.com/recipes/cinnamonrolls

 

You'll have to scroll down about half the page.  This is her chocolate covered recipe.  The regular recipe is further down.

socurly's picture
socurly

Thank you !