STRAWBERRY CHOCOLATE CINNAMON ROLLS

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These Chocolate Strawberry Cinnamon Rolls are a classic cinnamon rolls recipe with a strawberry and chocolate twist. Filled with real chocolate and topped with a 2 ingredient strawberry icing, these are the perfect sweet breakfast treat.

PREP TIME: 20 minutes

COOK TIME: 25 minutes

RESTING TIME: 1 hour 15 minutes

TOTAL TIME: 45 minutes

SERVINGS: 10 serves

Ingredients

FOR THE CINNAMON ROLLS:

  • 1 cup warm milk
  • 1/3 cup white granulated sugar
  • 57 g (1/4 cup) butter, melted
  • 1 large egg
  • 2 1/4 teaspoons (1 sachet / 7g) instant yeast (notes)
  • 455 g (3 1/2 cups / 1lb) plain (all purp) flour
  • 1/2 teaspoon salt

FOR THE FILLING:

  • 115 g (1/2 cup / 1 stick) unsalted butter, softened
  • 1/2 cup light brown sugar
  • 2 tablespoons cocoa (notes)
  • 2 teaspoons cinnamon
  • 1/4 cup roughly chopped chocolate
  • 1 egg yolk
  • 1 tablespooon water

FOR THE STRAWBERRY ICING:

  • 3/4 cup chopped strawberries
  • 2 1/2 cups icing (powdered sugar (notes)

Instructions

FOR THE CINNAMON ROLLS:

  • In the bowl of a stand mixer, stir together the warm milk, sugar, melted butter, egg and the yeast. Let it sit for 5 minutes.
  • Add the flour and salt and mix with the dough hook on low-medium (no higher than the second setting) for 6-8 minutes until the dough looks smooth and elastic.
  • Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size.
  • Roll the dough out on a lightly floured surface to a large rectangle, about 5-6mm thick.
  • Preheat the oven to 200C / 375F / 180C fan forced and line 2 baking trays with baking paper.

FOR THE FILLING:

  • Beat together the butter, brown sugar cocoa and cinnamon until you have a smooth paste.
  • Spread the chocolate paste over the rolled out dough, then scatter over the chocolate pieces.
  • Cut the dough into 10 even strips, roughly 1 1/2 inches wide. Roll each strip up and press the ends in a little so they stick.
  • Place the rolls onto the baking trays, sitting them at least 2 inches apart. Let them rest and rise a little again for another 15 minutes.
  • Beat together the egg yolk and water then brush all over the exposed dough of the rolls.
  • Bake for 20 minutes, then let them cool before icing.

FOR THE STRAWBERRY ICING:

  • Puree the strawberries in a blender, then push them through a strainer to remove seeds and any larger pieces of pulp.
  • Mix the puree with the icing sugar until you have a smooth icing, then pipe or spoon a dollop on top of each of the cooled buns.

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