October ushers in festivities and celebrations. Halloween is round the corner and Diwali preparations have already begun. Kitchens are busy these days as new recipes are being tried and tested and added to the festive menus.
Chocolate Cinnamon Rolls
Adapted from here and halved
2 ¼ cups all purpose flour
1/3 cup cocoa
¼ cup butter
¼ cup sugar
2 ¼ teaspoons instant yeast
¾ teaspoon salt
¾ cup warm water
½ cup chocolate chips
1/3 cup chopped walnuts
3 tablespoons sugar
1 tablespoon butter
½ teaspoon ground cinnamon
1 cup icing sugar
¼ teaspoon vanilla extract
2 tablespoons milk.
Dissolve sugar in ½ cup warm water. Add yeast and cover the bowl for 15 minutes. The yeast would have turned frothy by now. Add butter.
Whisk flour, salt and cocoa. Add water and knead soft dough. Add more water if needed.
Knead for about 6 -8 minutes till the dough becomes smooth and elastic.
Place dough in a greased bowl. Cover and let it rise in warm place for an hour or until doubled.
Turn out the dough onto floured surface. Punch and divide into two. Roll each piece into 12 inch x 10 inch rectangle, brush with melted butter, sprinkle sugar, ground cinnamon, chocolate chips and walnuts.
Roll up each piece starting with the long side. Pinch seams to seal. Cut each roll into 10 pieces.
Grease two 8 inch cake tins, place cut side down. Cover and let it rise for 45 minutes or until doubled.
Bake in a pre heated oven at 190 degrees C for 20 -25 minutes or until lightly browned.
Remove from the tin after 10 minutes and cool in the rack.To prepare icing, combine icing sugar, vanilla extract and milk. Pour over the rolls while slightly warm.
Submitted for Yeastspotting
Linking to Bake Fest hosted by Pallavi
Linking to Diwali delicacy event hosted by Priya