Chocolate chili cinnamon rolls
These are so insanely good. Mr Colonial Cravings calls these Aztec rolls, which I suppose is a little bit less of a mouthful than ‘chocolate-chili-cinnamon-rolls’. Just as well, because if you make these your mouth will be way to busy scoffing them to do anything else. It’s ridiculous that it’s taken me three years of food blogging to get round to making them.
I’ve always loved Chelsea buns but somehow cinnamon rolls just don’t do it for me, I like the warm soft bread but the sugar and cinnamon always just seem to be a bit something and nothing. Too sweet, too cinnamony (if that’s a word!). Don’t even get me started on the frosting.
Add some rich, dark chocolate, chili heat and tangy lime though and I am a very happy bunny! These are so yummy, warm and gooey or left to cool so that the chocolate becomes solid.
I’ve used a mix of white and wholemeal flour in these because I like the texture and the extra sweetness but feel free to use all white flour if you prefer.
150g strong white bread flour
80g wholemeal flour
7g easy blend yeast (1 sachet)
1 tsp sugar
big pinch of salt
125ml warm milk
50g soft dark brown sugar
100g dark chocolate
2 tsp ground cinnamon
1/2 tsp cayenne pepper (or to taste)
40g cream cheese
100g icing sugar
juice of 1/2 lime
Sift the flour into a large bowl and mix through the salt, sugar and yeast. Rub the butter into this mix. Warm the milk a little (so it’s just tepid) and use a fork to beat the egg into it. Gradually pour the egg/milk mixture into the dry ingredients and bring it all together to form a soft dough. I think a butter knife is best for this. Remember that the flour may not be able to absorb all of the liquid, so it’s a good idea to add the wet ingredients a little at a time.
Once you have a nice ball of dough, turn it out onto a very lightly floured surface and knead it for a few minutes until if feels nice and smooth and springy.
Wash and dry the bowl you mixed the dough in so that it’s nice and warm and lightly oil it. Pop the dough in the bowl, cover with oiled cling film and put it somewhere warm for about an hour, until it has doubled in size.
Whilst the dough is rising you can prepare the filling. Cream together the butter, sugar and spices, so that they are nice and fluffy. Finely chop the chocolate, I find a food processor does this quite easily.
Once the dough has risen take it out of the bowl and knead it again for a minute or two on a lightly floured surface . This means that all the air bubbles will be evenly distributed throughout it. Roll the dough out into a rectangle, a little bigger than a piece of A4 paper. Spread it with the creamed butter and sugar so that the whole surface is covered and then evenly sprinkle on the chocolate.
Roll the dough up tightly, starting at the long edge. Cut into nine even-sized pieces and place these, cut-side down into a lightly buttered baking tin. Re-cover with cling film and put the tin back in a warm place for another hour until the buns have risen and are sitting quite snugly in the tin.
Pre-heat your oven to 190°c. Bake the rolls for about 30 minutes until they are golden brown and the filling has become a wonderful molten mess.
Take the rolls out of the tin to cool, so that the steam doesn’t make the bottom soggy but don’t break them apart just yet.
To make the icing simply cream together the butter and cream cheese and then beat in the icing sugar and lime juice. Chill the icing for 20 minutes and then drizzle it onto the rolls before serving.