Small-batch Chocolate Cinnamon Rolls with Espresso Glaze
Ingredients
The rolls
-
⅓
cup
milk
-
2
teaspoons
active dry yeast
-
2
tablespoons
butter
-
1
tablespoon
granulated sugar
-
1
large
egg yolk
-
¼
teaspoon
salt
-
1 ¼
cups
all-purpose flour
The filling
-
2
tablespoons
butter
-
¼
cup
packed brown sugar
-
¾
teaspoon
cinnamon
-
⅓
cup
semi-sweet chocolate chips
The espresso glaze
-
¾
cup
powdered sugar
-
¼
teaspoon
espresso powder
-
2
tablespoons
milk
-
¼
teaspoon
vanilla extract
-
a pinch
salt
Instructions
- Warm the milk in a microwave and stir in the yeast; let it foam.
- In a bowl, combine the milk mixture with melted butter, sugar, egg yolk, and salt.
- Gradually mix in the flour until a sticky dough forms.
- Knead the dough on a floured surface until it is no longer sticky.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size.
- Prepare a baking dish and mix brown sugar with cinnamon.
- Roll out the dough, spread with butter, and sprinkle with the sugar mixture and chocolate chips.
- Roll the dough and cut it into quarters, placing them in the baking dish.
- Let the rolls rise again in a warm place.
- Preheat the oven and bake the rolls until golden.
- Prepare the espresso glaze while the rolls bake.
- Drizzle the glaze over the warm rolls and serve.
Nutrition Facts (estimated)
Servings
4
Calories
482
Total fat
20g
Total carbohydrates
68g
Total protein
8g
Sodium
300mg
Cholesterol
50mg
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