Chocolate Cherry Cinnamon Rolls
Rich and decadent chocolate cherry cinnamon rolls! These super soft chocolate brioche rolls are filled with cherry, chocolate and cinnamon, topped with a chocolate ganache glaze and fresh cherries. The ultimate gooey, chocolatey brunch.
Equipment
- 8" square baking tray
Ingredients
Ingredients for Chocolate Brioche Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 2 tablespoon superfine granulated sugar or caster sugar
- 3 large eggs
- ¾ cup all purpose flour or plain flour
- 1 cup bread flour
- ¼ cup cocoa powder dutch processed
- ½ cup unsalted butter softened at room temperature
Ingredients for Filling
- 6 tablespoon unsalted butter softened at room temperature
- 1 tablespoon ground cinnamon
- ¾ cup cherry jam store bought or make your own using my Small Batch Cherry Jam recipe
- 2 oz dark chocolate chips or solid chocolate, finely chopped
Ingredients for Topping
- 5 tablespoon heavy cream or double cream
- 1 teaspoon kirsch cherry liqueur optional
- 2 oz dark chocolate chips or solid chocolate, finely chopped
- 9 cherries fresh large cherries with their stems for decoration (optional)
Instructions
Instructions for Chocolate Brioche Dough
- Begin by sprinkling the yeast and 1 teaspoon of sugar over the warm milk. Stir this and set aside for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with a dough hook, stir together the flour, bread flour, cocoa powder, salt and remaining sugar.
- When the yeast is ready add this to the flour mixture, immediately followed by 2 eggs and one egg white. Reserve the remaining egg yolk for an egg wash later.
- Knead on a low setting until a dough forms and continue kneading for 15 minutes until it begins to pull itself away from the sides of the bowl (it will stay sticky, but should be slapping the sides and holding itself together).
- Begin adding the butter bit by bit, while continuing to knead. Once the butter is fully incorporated, knead for 15 minutes until the dough has again come together and is starting to pull itself from the sides of the bowl.
- Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof for 8 hours (overnight).
Instructions for Rolling and Cutting
- Line an 8" square pan with parchment paper.
- When the dough has finished its first proof, turn it out onto a floured work surface and roll it into a large rectangle, about 12" wide by 15" long.
- Cream together the cinnamon and butter with a spatula to form a spreadable cinnamon butter. Spread this over the surface of your dough. Then spread the cherry jam and finally sprinkle the chocolate chips.
- Roll the dough from the bottom to the top, forming a log.
- Use flavorless dental floss or a thin kitchen twine to trim the uneven ends off the dough. Then divide into 9 rolls and place these in the lined baking pan. Cover with a clean kitchen towel and proof at room temperature for 2 hours, until doubled in size.
Instructions for Baking and Frosting
- Preheat the oven to 350°F (175C/155C Fan) and make a quick egg wash using your reserved egg yolk and a splash of milk beaten together.
- Brush the egg wash over your rolls and bake in the centre of the preheated oven for about 30 minutes until well risen.
- While the rolls are baking, heat your cream with the kirsch (if using) in a small saucepan until simmering. Allow to simmer for 2 minutes and then pour over top of the chocolate chips in a heatproof bowl. Let this sit for 2 minutes before stirring smooth.
- When the rolls are baked, remove from the oven and allow to cool for about 10 minutes before drizzling with your ganache and adding some fresh cherries for decoration.
Nutrition
Calories: 459kcalCarbohydrates: 52gProtein: 6gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 32mgPotassium: 237mgFiber: 4gSugar: 22gVitamin A: 691IUVitamin C: 3mgCalcium: 81mgIron: 1mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!