Quick and Dirty Chocolate and Espresso Cinnamon Rolls - Recipe #74

Yes, we have a cinnamon roll problem. I had already finished all of the cinnamon-roll-type recipes for the Recipe Challenge, when this article appeared in my RSS Feed. Not only did they look delicious, but they require far less raising time than other recipes I'd been baking. ¨Trent, how do chocolate espresso cinnamon rolls sound? Should I make them?¨ With the answer a resounding yes, I printed out the recipe and looked for the perfect occasion.

President's Day is one of those fake-holidays that only schools, libraries, governmental agencies and banks seem to have off. That includes me, but does not include Trent. Our friends invited us out on the maiden voyage (at least since the journey from L.A.) of their 47' sailboat. Destination: Bainbridge Island, home of Bainbridge Bakers, our go-to cinnamon roll place on the Sound. So President's Day morning was the perfect day to inaugurate these buns. I love the Joy the Baker blog, but she does love to go overboard with butter and sugar. I would have been just as happy with a little less butter, and I still have half a cup or so of cinnamon-cocoa-espresso sugar (I'm not worried about using it up though - it made a delicious topping on some pear-chocolate chip-ginger muffins).

For the dough

• 1/2 c. whole milk
• 2 T. unsalted butter
• 2 T. sugar
• 1 1/2 t. yeast
• 1 1/2 to 2 c. all-purpose flour
• 1/4 t. salt
• 1 large egg yolk

For the filling

• 6 T. unsalted butter, melted
• 1/2 c. granulated sugar
• 3/4 t. ground cinnamon
• 3/4 t. instant espresso powder
• 3/4 t. unsweetened cocoa powder
• pinch of salt
• 1/3 c. semi sweet chocolate chips

For the glaze

• 3/4 c. powdered sugar
• 1/2 t. instant espresso powder
• 3 T. heavy cream

In a small saucepan, combine milk, butter, and sugar. Stir until sugar dissolves and the butter melts completely. Remove from heat and allow mixture to cool to just warm.

Place milk mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir. Allow mixture to sit for 5 minutes.

Add 1 1/2 c. flour salt and the egg yolk to the milk mixture. Use a wooden spoon and stir until incorporated. Add more flour, a few tablespoons at a time if the dough feels too wet. Bring the dough together into a ball and knead a few turns.

Cover the bowl and allow to rest for 10 minutes.

Roll onto a lightly floured work surface into a 9 x 12-inch rectangle.

Spread with about 4 T. of butter. In a small bowl stir together sugar, cinnamon, espresso powder, cocoa powder and salt. Sprinkle generously over the dough. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight roll.

Slice into 6 pieces.

Use remaining butter to lightly grease bottom and signs of 8x8 inch baking pan. Place rolls in pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.

While rolls rise, place rack in the upper third of the oven and preheat to 350 degrees.

Uncover and bake for 18-20 minutes or until golden brown.

Remove from oven, allow to cool just slightly.

In a small bowl whisk together ingredients for glaze Drizzle over warm rolls and enjoy.