Cinnamon Rolls

Mixing the Wet IngredientsIn a large bowl, combine warm milk, sugar, melted butter, and active dry yeast. Stir well and let it sit for 10 minutes until the yeast has bloomed. Ensure the mixture is just warm, registering between 37-43˚C. If warmer, allow to cool slightly.

Add the flourAdd 520 grams of flour to the milk mixture and stir with a wooden spoon until just combined.

Allowing the Dough to RiseCover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.

Preparing the Baking PansGenerously butter two 20 cm round baking pans and set aside.

Preparing the Cinnamon-Cacao FillingIn a medium bowl, combine brown sugar, butter, cinnamon, cacao, and vanilla extract. Mix well and set aside.

Adding Dry IngredientsRemove the plastic wrap from the dough and add the remaining flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.

Kneading the DoughKnead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.

Rolling and Shaping the DoughRoll the dough out into a large rectangle, about 1 cm thick. Use a bench scraper or spatula to fix the corners, ensuring they are sharp and even.

Spreading the FillingSpread the filling evenly over the dough.

Adding the chocolate DropsSprinkle the chocolate drops over the rolled-out dough.

Rolling the Dough into a LogStarting from one short end, roll up the dough into a log and pinch the seam closed.

Cutting the Cinnamon RollsPlace seam-side down and trim any uneven ends. Using a sharp knife, cut the log into evenly sized pieces, about 8 cm thick. Place the cinnamon rolls in the prepared pans, one in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. (If saving for later, cover with plastic wrap and freeze for up to 3 months).

Preheat the ovenPreheat the oven to 180˚C.

Making the Caramel SauceIn a pan, melt sugar combined with water until golden brown. Do not overmix. Add the butter and cream, stirring quickly until the mixture becomes runny again.

BakingBake the cinnamon rolls for 25-30 minutes, until golden brown. Once finished, let the cinnamon rolls cool for about 10 minutes.

Drizzling Caramel Over the Cinnamon RollsDrizzle the caramel over the cinnamon rolls, using the back of a spoon to spread if desired. Enjoy your delicious homemade cinnamon rolls!