Whenever my brother-in-law is in town, I immediately put Cinnamon Rolls on the menu as they're his favorite. Since I was serving them with Huevos Rancheros for brunch, I decided to give them a little Mexican flair. I decided that the addition of chocolate would satisfy both my sister's chocoholic appetite, and the Mexican flair I was looking for.
I found a bar of Chipotle Chili Dark Chocolate at World Market, and was intrigued. It was bitter, with a hint of sweet and a touch of heat that settled in the back of the throat. I thought that the strong tasting chocolate, when mixed with cinnamon-sugar, and rolled in a chocolatey dough, would be a bit more subtle. The chocolate did exactly what I had hoped, a bit of flavor and spice, but still sweet and reminscent of a regular Cinnamon Roll.
For the dough, I simply added some cocoa powder to give them a bit more chocolate flavor, then I drizzled the rolls in a vanilla-cream cheese icing. These rolls were bursting with flavor! They were a little on the dense side for a yeast bread, I wish I had time to get them to rise more, but I was in a rush to get them in the oven. These are fantastic served warm, the gooey chocolate is to die for!
Mexican Chocolate Cinnamon Rolls
roll recipe adapted from Paula Deen
1/4-ounce package yeast1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
3 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/2 cup brown sugar, packed
4 oz. chopped chipotle chocolate
1 tbsp. cinnamon
4 tbsp. butter, softened
1 c. powdered sugar
3 tbsp. cream cheese
1 tsp. vanilla extract
1-4 tbsp. milk
In a stand mixer bowl, dissolve yeast in warm water and set aside for 5 minutes.
In a small dish, whisk milk, sugar, melted butter, salt and egg.
Add 2 cups of flour and cocoa powder to the yeast, mix until combined.
Add remaining flour and milk mixture, turn mixer on low, knead the dough for 5 to 10 minutes.
Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough.
Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread melted butter all over dough.
Mix chocolate, sugar and cinnamon and sprinkle over buttered dough.
Beginning at the 15-inch side, role up dough and pinch edge together to seal.
Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Preheat oven to 350 degrees.
Bake for about 30 minutes or until nicely browned.
In a small bowl, mix powdered sugar, cream cheese and vanilla.
Place rolls on a serving dish.
Add milk 1 tablespoon at a time until the glaze reaches desired consistency.
Drizzle over rolls, serve warm.