Whole Wheat Chocolate Cinnamon Rolls
My suitemates and I have a tradition of making each other Pillsbury dough boy cinnamon rolls from the can for our birthdays or other special occasions. They are so easy to make, already pre-cut into perfect circles. All you have to do is pop them in the oven and spread the prepackaged icing over them. So gooey and fluffy.
I’ve always wanted to make them on my own but thought it would be too time-consuming. Well I finally got to it and it does take a bit of time, but it is worth it!!! And these are way healthier so that’s an extra plus. Believe it or not, I didn’t make them healthy on purpose. It happened because our house ran out of all-purpose flour, so I had to use whole wheat flour instead. I was scared the buns would be rock hard when I baked them but they turned out fine. They could definitely have been fluffier, which is why I would recommend using half whole wheat flour and half all-purpose flour.
The best part is that you don’t have to wake up really early to make them. You can just prepare the rolls the day before, leave them in the fridge overnight, and then all you have to do is put them in the oven the following morning. Easy peasy 😀
WHOLE WHEAT CHOCOLATE CINNAMON ROLLS
1 cup milk, warmed
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 package active dry yeast
1 large egg
1 teaspoon salt
4 cups flour (half all-purpose, half whole wheat mixed together)
Filling and Icing
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 tablespoon cinnamon
6 oz chopped bittersweet chocolate
6 tablespoons unsalted butter, melted
2 cups confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk
Combine warm milk, butter and sugar in the bowl of an electric mixer. Sprinkle yeast on top and let stand 2 min until yeast softens. With the bread hook attachment stir in the egg, salt and 3 cups of the flour mixture. Mix well, then add remaining flour and mix until dough pulls away from the bowl edges, about 5 minutes.
Form dough into a ball and place in a buttered bowl, turning to coat all sides of ball. Cover bowl with plastic wrap and let dough rise in a very warm place until doubled in size, about 3 hr. (I put the dough in a microwave with a large bowl of hot water).
Make filling by combining the sugars, cinnamon and chocolate. Butter two 8-by-8-inch pans and set aside.
Turn dough onto a lightly floured work surface and roll into a 14-by-24-inch rectangle about 1/8 inch thick. Spread with the melted butter and sprinkle with the cinnamon mixture. Starting with one long end, roll dough tightly to form a long spiral. Pinch the seam together. Cut into 18 slices, about 1¼ inch thick each, and place 9 in each prepared pan. Cover with plastic wrap and refrigerate overnight.
In the morning remove rolls from refrigerator and bring to room temperature in a warm place, 1 hr.
Heat oven to 375 degrees F and bake until rolls are golden and cooked through, 18 to 20 minutes.
Let rolls cool slightly and then frost them with icing.
Vanilla icing: Whisk confectioners’ sugar with 1 melted butter, vanilla extract and milk until smooth. (Makes 1 cup).
NOTE: If you make and bake them on the same day, don’t refrigerate after rolling; just let the rolls rise a second time before baking.
adapted from Bakerella