Chocolate Cinnamon Babka Rolls
These are a mix between cinnamon rolls and babka buns and the mashup is epic. And any excuse I have to eat babka, I’m taking it.
A cinnamon roll is a sweet roll commonly served in Northern Europe and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsboller or kanelsnurr, in Finland it is known as korvapuusti, and in Estonia it is known as kaneelirull. - via Wikipedia
If you haven’t already made babka from the blog and stuffed it with your choice of epic fillings, I don’t know what you’re waiting for. These cinnamon rolls are a step back from the full blown babka, but the glory is all the same. So fluffy and buttery, you may never make cinnamon rolls the old fashioned way ever again. The filling is made with tahini which is a sesame seed paste. It adds the perfect hint of earthy, nuttiness without an overpowering taste like peanut butter.
(Here are a couple links to find tahini online: Amazon - Walmart - Target ).
The rest, well that's self-explanatory. Cinnamon Rolls, as alluded to at the beginning, are a universal love language. One I highly suggest you find yourself fluent in.
Chocolate Babka Cinnamon Rolls
Ingredients
- 1 ¼ C. whole milk, warm
- 1 packet active dry yeast
- 5 ¼ C. flour + more for dusting working surface
- ½ C. sugar
- 1 ½ tsp. salt
- 4 eggs
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 stick butter, room temperature, cut into 1 T. slices
- 1 ½ C. chopped semi-sweet chocolate
- 4 T. butter
- ½ C. tahini paste
- ½ tsp. salt
- ¼ tsp. cinnamon
- 4 C. powdered sugar
- ¼ C. water
Instructions
- To make the dough, heat the milk for about 30 seconds. Do not overheat it and if it’s too hot, let it come back down a bit. You can use a thermometer and the milk should be around 115-120 degrees. Add in yeast to the milk and let it set for about 10 minutes until the milk is frothy & foamy.
- In a stand mixer with the dough hook on, add the flour, sugar, and salt. Combine. Pour in the foamy milk. Turn the mixer on the lowest speed and crack in the eggs, vanilla, and cinnamon. Use a spatula to scrape down the sides and bottom. Turn the mixer back on to the lowest setting.
- Add the butter, one tablespoon at a time, letting each piece incorporate. Turn the mixer up one to two speeds and let it mix for 10 to 15 more minutes. It will come together as a shaggy, rough dough.
- Place the dough on a floured surface and add more flour to the top so your hands don’t get super sticky. Knead for 3-5 minutes until the dough is smooth. Place in a large, buttered bowl and cover with a tea towel. Place in a warm location for 90 minutes, or in the fridge overnight. If you refrigerate, remove the dough from the fridge for 60 minutes prior to using).
- To make the filling, melt the butter and chocolate together. Add in the tahini, salt, and cinnamon. You can place this in the fridge to chill while the oven heats.
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Do this step quickly, please. Roll the dough out on a floured work surface into a large rectangle about ¼ inch thick. Cover with a thin layer of the chocolate cinnamon filling. With the edge of the dough closest to you, roll the dough into a tight log.
- Using a serrated knife, cut the (ugly) ends of the log off, and then cut 12 to 14 equal size slices.
- Place the rolls on the prepared baking sheet. Cover with a damp towel and proof again for 20 minutes until the cinnamon rolls have risen. (like Jesus)
- Bake for 23-25 minutes. Remove from the oven and let cool for about 5 minutes before adding the icing.
- Mix the powdered sugar with a couple tablespoons of water at a time until you get the desired consistency. Pour the icing all over the cinnamon rolls, making to get into all of the cracks and cranny’s of the rolls!
