Cinnamon and Malt Chocolate Rolls
Cinnamon and Malt Chocolate Rolls
Ingredients
For the Dough
- 250 ml milk
- 50 g unsalted butter
- 500 g all-purpose flour
- 2 tablespoons malt powder
- 1 orange zest, from 1 orange
- 1 tablespoon granulated sugar, (or 1 sugar cube, crushed)
- 1 egg, large
- 7 g active dry yeast
For the Filling
- 100 g unsalted butter, softened
- 100 g brown sugar
- 1 orange zest, from 1 orange
- 100 g chocolate chips
For the Glaze
- 150 g cream cheese, softened
- 50 g powdered sugar
- 50 g chocolate chips, melted and cooled slightly
- 1 tablespoon milk, or as needed
Instructions
- 1
In a small saucepan, combine the milk and 50 g of unsalted butter. Heat over medium-low heat, whisking occasionally, until the butter is melted and the mixture is warm (around 60-65°C). Do not boil.
⏱️ 5 min
- 2
In the bowl of a stand mixer, combine the all-purpose flour, malt powder, orange zest from one orange, granulated sugar, and active dry yeast. Mix briefly to combine.
⏱️ 2 min
- 3
Add the egg to the dry ingredients. Pour the warm milk and butter mixture into the stand mixer bowl. Attach the dough hook and mix on low speed for 8-10 minutes, or until a smooth, elastic dough ball forms. The dough should pull away from the sides of the bowl.
⏱️ 10 min
- 4
Transfer the dough ball to a lightly oiled wooden bowl. Cover the bowl tightly with plastic wrap and let it proof in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 5
While the dough is proofing, prepare the filling. In a separate bowl, combine the softened 100 g unsalted butter, brown sugar, and orange zest from the second orange. Mix thoroughly with a spatula until a thick, uniform paste is formed.
⏱️ 5 min
- 6
Prepare the glaze. In a metal bowl, combine the softened cream cheese, powdered sugar, and slightly cooled melted chocolate chips. Whisk until smooth. If the glaze is too thick, add milk 1 tablespoon at a time until it reaches a spreadable consistency.
⏱️ 5 min
- 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Use a rolling pin to roll out the dough into a large rectangle, approximately 30x40 cm (12x16 inches) and about 0.5 cm (1/4 inch) thick.
⏱️ 10 min
- 8
Evenly spread the prepared butter, brown sugar, and orange zest filling over the entire surface of the rolled-out dough, leaving a small border on one long edge. Generously sprinkle the 100 g chocolate chips over the filling.
⏱️ 5 min
- 9
Starting from one of the long edges, carefully roll up the dough tightly into a log. Using a sharp knife, cut the log into 8-10 even slices, about 3-4 cm (1.5 inches) thick.
⏱️ 5 min
- 10
Preheat your oven to 180°C (350°F). Line a round baking pan (approximately 23-25 cm / 9-10 inches) with parchment paper. Arrange the rolled cinnamon rolls snugly in the prepared baking pan.
⏱️ 5 min•🌡️ 180
- 11
Spoon about half of the prepared chocolate cream glaze over the rolls in the baking pan. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 90°C (195°F).
⏱️ 25 min•🌡️ 180
- 12
Once baked, remove the rolls from the oven. Let them cool in the pan for 5-10 minutes before serving. Spread the remaining glaze over the warm rolls before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon and Malt Chocolate Rolls
For the Dough
- 250 ml milk
- 50 g unsalted butter
- 500 g all-purpose flour
- 2 tablespoons malt powder
- 1 orange zest, from 1 orange
- 1 tablespoon granulated sugar, (or 1 sugar cube, crushed)
- 1 egg, large
- 7 g active dry yeast
For the Filling
- 100 g unsalted butter, softened
- 100 g brown sugar
- 1 orange zest, from 1 orange
- 100 g chocolate chips
For the Glaze
- 150 g cream cheese, softened
- 50 g powdered sugar
- 50 g chocolate chips, melted and cooled slightly
- 1 tablespoon milk, or as needed
Instructions
- 1
In a small saucepan, combine the milk and 50 g of unsalted butter. Heat over medium-low heat, whisking occasionally, until the butter is melted and the mixture is warm (around 60-65°C). Do not boil.
⏱️ 5 min - 2
In the bowl of a stand mixer, combine the all-purpose flour, malt powder, orange zest from one orange, granulated sugar, and active dry yeast. Mix briefly to combine.
⏱️ 2 min - 3
Add the egg to the dry ingredients. Pour the warm milk and butter mixture into the stand mixer bowl. Attach the dough hook and mix on low speed for 8-10 minutes, or until a smooth, elastic dough ball forms. The dough should pull away from the sides of the bowl.
⏱️ 10 min - 4
Transfer the dough ball to a lightly oiled wooden bowl. Cover the bowl tightly with plastic wrap and let it proof in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 5
While the dough is proofing, prepare the filling. In a separate bowl, combine the softened 100 g unsalted butter, brown sugar, and orange zest from the second orange. Mix thoroughly with a spatula until a thick, uniform paste is formed.
⏱️ 5 min - 6
Prepare the glaze. In a metal bowl, combine the softened cream cheese, powdered sugar, and slightly cooled melted chocolate chips. Whisk until smooth. If the glaze is too thick, add milk 1 tablespoon at a time until it reaches a spreadable consistency.
⏱️ 5 min - 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Use a rolling pin to roll out the dough into a large rectangle, approximately 30x40 cm (12x16 inches) and about 0.5 cm (1/4 inch) thick.
⏱️ 10 min - 8
Evenly spread the prepared butter, brown sugar, and orange zest filling over the entire surface of the rolled-out dough, leaving a small border on one long edge. Generously sprinkle the 100 g chocolate chips over the filling.
⏱️ 5 min - 9
Starting from one of the long edges, carefully roll up the dough tightly into a log. Using a sharp knife, cut the log into 8-10 even slices, about 3-4 cm (1.5 inches) thick.
⏱️ 5 min - 10
Preheat your oven to 180°C (350°F). Line a round baking pan (approximately 23-25 cm / 9-10 inches) with parchment paper. Arrange the rolled cinnamon rolls snugly in the prepared baking pan.
⏱️ 5 min•🌡️ 180 - 11
Spoon about half of the prepared chocolate cream glaze over the rolls in the baking pan. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 90°C (195°F).
⏱️ 25 min•🌡️ 180 - 12
Once baked, remove the rolls from the oven. Let them cool in the pan for 5-10 minutes before serving. Spread the remaining glaze over the warm rolls before serving.
⏱️ 5 min