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Chocolate Cinnamon Rolls

Eggless Whole Wheat Chocolate Cinnamon Rolls

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

For the dough

  • ¾ cup warm milk
  • 2 tbsp / 28g unsalted butter melted
  • 2 tbsp brown sugar
  • ½ tsp salt
  • 2 ¼ tsp instant yeast
  • 2 cups whole wheat flour
  • ½ cup all-purpose flour

For the filling

  • 50 grams cup butter
  • 3 ½ tbsp brown sugar
  • 3 tbsp unsweetened cocoa powder
  • 2 ½ tsp ground cinnamon
  • 100 grams chocolate

Instructions

  • Lightly coat a 8" or 9” springform pan with nonstick cooking spray. Set aside.
  • Add the wheat flour, all-purpose flour, yeast, sugar, salt to the food processor bowl and combine. Add the warm milk, butter and combine till it forms a dough.
  • Transfer the dough to a well-floured surface and knead for 5 minutes or until the dough springs back when you gently press your finger into it.
  • Cover the dough with cling warp and let it rest in a warm place for 30 minutes.
  • To make the filling, melt the butter and chocolate in a microwave safe bowl. Once cool, add the brown sugar, cocoa powder, cinnamon and combine.
  • On a well-floured surface, roll the dough into a 16x10” rectangle. Spread the chocolate-cinnamon mixture, leaving a 1” border on the two longer sides.
  • 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.
  • Slice into 12 pieces using a sharp knife. Place the rolls in the springform pan, and cover with a cling wrap. Keep in a warm place for 30-45 minutes or until doubled in size.
  • Preheat the oven to 180 C | 350 F. Bake for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes.

Notes

  • If you are using dry yeast,  proof the yeast in warm milk and sugar before adding to flour.
  • If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.