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Since I never seem to get around to sending out Christmas cards or letters, I decided to blog a bit to keep my fans updated. :-)

Monday, January 12, 2009

Chocolate Chelsea Buns

After my post last week about making rolls with chocolate milk instead of regular milk, a friend emailed me a recipe she recommends for chocolate cinnamon rolls, or, as the recipe calls them, Chocolate Chelsea Buns.

I couldn't resist, so tried them out on Sunday to take as my dessert offering for Sunday dinner. They were mmm-mmm-good! Here is the recipe:

Chocolate Chelsea Buns

1 cup Milk
1/4 cup Granulated Sugar
1 1/2 tsp active dry Yeast
1 Egg
1/4 cup Butter, melted
1 tsp Salt
1 tsp Vanilla
3 cups (approx) All Purpose Flour
1/2 cup unsweetened Cocoa powder, sifted

1 cup Chocolate Chips (I used half semi-sweet, half milk choc)
1/2 cup packed Brown Sugar
1/4 cup chopped Pecans (optional)(I did some both ways and liked both)
1/2 tsp Cinnamon (I will put in a bit more next time)

Scald the milk, let it sit for a few moments, then remove the skin off the top. Allow it to cool a bit before proceeding (at this point is it too hot for the yeast)

Dissolve 1 tsp of sugar into the warm milk. Sprinkle with yeast and stir. Let stand until frothy.

Whisk in egg, butter, remaining sugar, salt and vanilla. Gradually whisk in 1 cup of the flour. With a wooden spoon, beat in the cocoa and enough of the remaining flour to make a stiff dough. Turn dough out onto floured surface and kneed about 5 minutes until smooth and elastic. (Umm...I did this all in my Bosch)

Place in greased bowl turning to grease all over. Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk (about an hour).

Melt chocolate chips. Mix brown sugar and cinnamon together. Punch the dough down, turn out onto lightly floured surface. Roll out to 14 x 12 inch rectangle.

Spread the melted chocolate on the dough, leaving a 1-inch border uncovered. Sprinkle brown sugar and cinnamon mixture over chocolate. Starting at the long side, roll up tightly, pinching seam to seal. Cut into 16 slices. Place in a greased 9x13" pan, like you would cinnamon rolls (swirly side up). Let rise until double in bulk again.

Bake at 350 for 20 to 30 minutes until firm to the touch.

Option: If you don't want to melt the chocolate chips, spread 1/4 softened butter on dough before sprinkling with brown sugar and cinnamon mixture. Spread sugar over, then chips, then roll up.

Drizzle with a glaze icing if you like... eat them warm.

That's it!

My friend and I IM'd about these today, and tossed around some possible variations. She thinks white chocolate chips would be good. I tossed in the suggestions of a mixture of chocolate and butterscotch or chocolate and peanut butter chips. My friend also brought up the possibility of a peanut butter glaze or frosting. Last night when they were served up in Lehi, my dinner hosts tried Hersey's chocolate syrup and caramel sauce on some of them (not both on the same bun, but I suppose you could). In the end, we decided that this is a good base recipe that will be fun to play with.

If you try it, let me know! I think I might have to make these the next time I take fund-raising treats to KBYU-FM. Maybe I'll even remember to take a picture of them. :-)

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