Before we get to this edition’s special recipe, I am looking for your recipes, whether they are something new or an old family favorite. Have you got one to share? If so, please send to me at greengeezer9@comcast.net
This week’s recipe is one from someone who wishes to remain anonymous. It looks scrumptious. Although after pigging out through the holidays, you might want to save this recipe for a special occasion. Yeah, like I’m going to wait that long to try this one!
Chocolate toffee cinnamon rolls
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°), divided
- 1/2 cup sugar
- 1 teaspoon salt
- 4-1/2 to 4-3/4 cups all-purpose flour
- 2/3 cup baking cocoa
- 1 cup Heath toffee chips
Filling:
- 2 tablespoons butter, melted
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 cup miniature semisweet chocolate chips
- 2/3 cup finely chopped nuts, optional
Icing:
- 2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
- Additional miniature semisweet chocolate chips, optional
In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and nuts if desired; sprinkle over dough to within 1/2 in. of edges.
Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 25-30 minutes or until lightly browned.
Meanwhile, in a small bowl, combine the confectioners’ sugar, vanilla, and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with toffee chips. Yield: 20 rolls.
