Cinnamon Rolls with Chocolate
KronJäst- 20 pieces
- 3 hours
- 40 min
Instead of snails, we call these variations cinnamon twists. They’re baked in a similar way but twisted differently to create a new shape.
5/5
1 VoteHere's how:
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1
Dissolve the yeast in the water or milk. Place all the ingredients in a bread machine along with the dissolved yeast and room-temperature butter. Knead the dough with the dough hook for about 10 minutes until it is smooth and pulls away from the sides of the bowl. Double that time if you’re kneading the dough by hand. Cover the dough and let it rise for about 30 minutes.
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2
Roll out the dough into a rectangle, about 60×40 cm, and spread room-temperature butter over it, then sprinkle with sugar and cinnamon. Fold the dough over from the long side so that the cinnamon filling is hidden. Cut into strips about 2–3 cm thick and about 20 cm long. Twist the strips with your hands. Place them on a baking sheet lined with parchment paper and let them rise for about 60 minutes or until they have doubled in size. Preheat the oven to 200 °C.
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3
Brush the swirls with beaten egg and sprinkle with pearl sugar. Bake in the center of the oven for about 10–15 minutes. Let cool after baking.
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4
Melt the chocolate according to the instructions on the package. Drizzle the chocolate thinly over the swirls on the baking sheet.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 160 g butter, at room temperature
- 450 g (about 4.5 dl) water or milk, cold
- 1,100 g (about 18 dl) wheat flour
- 9 g (about 3 tsp) cardamom, ground
- 6 g (about 1 tsp) salt
- 230 g (about 1.6 dl) light syrup
Filling
- 80 g butter, at room temperature
- 104 g (about 8 tbsp) brown sugar or granulated sugar
- 20 g (about 2.5 tbsp) ground cinnamon
Topping
- 100 g dark chocolate
Brushing
- eggs, beaten
The recipe comes from
kronjast.se
