Skinny Chocolate Cinnamon Rolls by Alice Hayes - Musely
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Skinny Chocolate Cinnamon Rolls

posted in Food & Drink > Recipes
05/18/2016
  • for the dough
    ¾ cup (180mL) warm nonfat milk (100-110°F)
    ½ tbsp (7g) unsalted butter, melted
    1 tbsp (12g) coconut sugar
    ½ tsp salt
    2 ¼ tsp (7g or one ¼-oz package) dry yeast
    2 – 2 ½ cups (240-300g) whole wheat flour

    for the filling
    5 tbsp (60g) coconut sugar
    5 tbsp (25g) unsweetened cocoa powder
    2 tsp ground cinnamon
    ½ tbsp (7g) unsalted butter, melted

  • Lightly coat a 9” springform pan with nonstick cooking spray. Set aside.
    In a large bowl, stir together the milk, butter, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
    Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it.

  • Let the dough rest while preparing the filling.
    To prepare the filling, stir together the coconut sugar, cocoa powder, and cinnamon in a small bowl.

  • On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Brush with the melted butter, leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the free end onto the roll to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.

  • Slice the log into 12 pieces using dental floss or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 30-45 minutes or until doubled in size.
    Preheat the oven to 350°F. Bake the cinnamon rolls for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.

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