We LOVE cinnamon rolls! But wait until you try our chocolate version.
Bread is a great tactile, hands on projects for kids to do and they will love the results. Click here to watch us making them.
3½ tsp active dry yeast
500g High grade flour
1¼ tsp salt
100g butter, softened
½ cup sugar
260ml milk, warmed to 30°C
140g butter, softened
¾ cup Icing sugar
2 tbsp cocoa
70g chopped chocolate
Sprinkle the yeast over the warm milk, along with a large pinch of the sugar. Give it a whisk with a fork and allow to activate for 5–10 minutes until foamy.
Place the rest of the dough ingredients, along with the yeast/milk mix, in a large mixing bowl and give it a stir with a wooden spoon to bring it together. Tip onto a lightly floured work surface and knead for 15 minutes, resting for 1 minute every few minutes to allow the dough to relax. Have a small bowl of flour handy for dusting as the dough can be quite sticky.
Once the dough is soft and elastic. Place in a lightly oiled bowl, covered with plastic wrap, for 45 minutes or until doubled in size.
Tip the dough out of the bowl and gently deflate by folding it on itself 3–4 times. Place the dough back in the bowl, cover and leave for a further 30 minutes.
While the dough is rising, make your filling by beating the butter, sugar and cocoa until it becomes a smooth paste. It doesn’t need to be light and fluffy, just evenly mixed.
Tip dough onto a lightly floured work surface. Using a rolling pin, roll out to a 45cm x 35cm rectangle, with the long edge facing you. Spread the chocolate filling evenly over the dough, scatter on top chopped chocolate, then tightly and evenly roll the dough into a log. Lengthen the log slightly by gently rolling it, then cut into 12 even pieces, approximately 4cm thick. Cover with plastic wrap and leave to rise for about 1 hour until doubled in size.
When buns have risen, remove plastic wrap and place into a preheated 200°C oven. Bake for 15–20 minutes until light and golden brown. Allow to cool before glazing with a mix of icing sugar and water.