Monday, November 20, 2017

Mini Chocolate-Cinnamon Rolls

I'm so excited with a week break I have from work.  Yes, it is a Thanksgiving break for me and what do I have in mind?  My plan is to bake and cook!  I'm trying to squeeze in as many baking activities in a week, plus some cooking for Thanksgiving day for my family.

So far, I've managed to make these mini chocolate-cinnamon rolls for breakfast.  They're bite-sized morsels that I don't think it is a sin that they are categorized as desserts.  I slather these buns very well with butter and cinnamon-sugar.  Then chocolate chips were added liberally all over.  Then I rolled them as tight as I can, not an easy feat because the dough is pretty thin, but it can be done!  When it's still warm, the melted chocolate is a delicious addition to these buns.

When they're this small, my family can eat about 5 at once for breakfast.  I'm surprised that I only ate 3 but then I ate another 2 for desserts :D

The week will get busy so I better share this today!

Mini Chocolate-Cinnamon Rolls

Makes about 40 small buns

1 cup water
1/4 cup dry milk
3/4 teaspoon salt
2 tablespoons packed brown sugar
1 tablespoon unsalted butter, at room temperature
3 1/2 cups bread flour
3/4 teaspoon bread machine or instant yeast

1 tablespoons ground cinnamon
3/4 cup light brown sugar, packed
Pinch of salt
6 tablespoons unsalted butter, softened; divided
1 cup semisweet chocolate chips, divided

2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
Pinch of salt
2 tablespoons milk, more if needed to make a flowing consistency

I used bread machine to make my dough so place the ingredients for the dough into the bread pan in the order recommended by the manufacturer.  Select Dough Cycle.

For the filling:  combine ground cinnamon, brown sugar, and salt in a small bowl.

Once the cycle is done, remove dough to a lightly floured board; cover with a large bowl and let rest 10 to 15 minutes.

Divide the dough in half.  Roll out each half to a 20-by 7-inch rectangle.  Spread one rectangle with 3 tablespoons soft butter to within 1/2 inch of the edges.  Sprinkle half of the cinnamon sugar mixture then scatter half of the chocolate chips over the dough. 

Beginning at the long side, roll jellyroll-style.  Pinch to seal seam.  Cut into 20 1-inch pieces.  Place these, cut side up,  on a large baking sheet lined with parchment or sprayed with cooking spray.  Repeat procedure with remaining dough.  Cover and let dough rise in a warm, draft-free place for 30 to 40 minutes, or until doubled in volume.  Meanwhile, preheat oven to 375 degree F.

Bake in a preheated oven for 20-25 minutes, or until buns start to brown around the sides.  Allow to stand for a few minutes while preparing the glaze.

For the glaze:  combine all the ingredients for the glaze in a bowl and whisk until well-combined.

Drizzle the glaze onto the buns while they are still warm.

Source:  adapted from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt

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