Yes these are as good as they look. Chocolate, coffee and mascarpone coming together to make the ultimate tea break snack!
The dough comes out to just the right consistency where it is sticky and gooey but still light and allows for the filling to just ooze out of every bite.
For the Sweet Dough;
175ml Cup Warm Milk (pour into a jug and heat in the microwave for about 30 seconds)
- ½ Block Fresh Yeast (12 grams)
- 50 grams Golden Caster Sugar
- 1 Egg plus 1 Egg Yolk
- 55 grams Butter Melted (just put in a mug and heat in the microwave for about 30 seconds)
- 420 grams 00 Bread Flour
- ¾ Tsp. Salt
For the Filling;
- 100 grams Light Brown Sugar
- 60 grams softened butter (soft enough to spread)
- 1.5 Tbsp. Cinnamon Powder
- 150 grams Dark Chocolate Buttons/Chips
For the Topping;
- 250 grams Mascarpone
- 150 grams Icing Sugar
- 1 – 2 Tbsp. Coffee Liquor
In a mixer add the following: Milk, Egg and Egg Yolk, Sugar, Melted Butter – gently mix. Then add the Flour and Salt and mix together so the Salt is even dispersed. Finally crumble over the Fresh Yeast and mix until well combined and a dough starts to form.
Knead the dough for around 6-8 minutes on a medium speed. It should all come together into a ball and be a little sticky. If after this time it is still sticking to the bottom of the mixer, just add in 1 tbsp. of extra Flour and knead for another minute or so. If you don’t have an electric mixer then just knead on a lightly floured surface instead.
Shape the dough into a round ball and then place in a lightly oiled bowl and cover with cling film. Leave the dough to rise for about 1 hour, it should have doubled in size by this stage.
Remove the dough from the bowl and place on a floured surface. Roll out the dough into a large rectangle (14X9 inch). Then spread the softened butter all over it. Sprinkle Sugar, Cinnamon, Espresso Powder, and the Chocolate Chips/Chocolate buttons on top of the butter. Now roll up the dough into a swiss roll shape, so start with the shortest side and tightly roll it all up being careful not to let all the filling fall out! Once rolled up slice the dough into about 8 or 9 pieces. Place these in a (9X9) Cake Tin (you want a deep cake pan and not a baking tray as you want the cinnamon rolls all squashed up against eachother so they stay compact and don’t spread out while cooking).
Once they are all in the tin, cover with Cling Wrap and leave to have a final rise for about 45 minutes.
Now you can bake them at 180 Degrees Celsius for 20 – 25 minutes (I cooked mine for 22 minutes). Remove from the Oven and leave to cool in the Tin for half an hour or so. Once cool to the touch carefully remove them from the Tin and separate them (they will have slightly stuck together, so just use a knife to pull them apart). Place them on a wire rack to let fully cool.
Now to decorate! So, in a mixer add Mascarpone, Icing Sugar and 1 to 2 Tbsp. Coffee Liquor or Coffee Extract (I used the Liquor and it was so good!). Whisk together until all combined and smooth. Then just spread this on top of the buns – use as much as you like and then serve!