Cinnamon rolls with chocolate chips or kanelboulle is a very delicious sweet, with a buttery and cinnamon aroma enriched with chocolate chips. It is a soft and fragrant leavened pastry that originated in Sweden and is loved by both adults and children.
This dessert consists of soft rolls accompanied by a sugar glaze.
Their spicy aroma and the softness of the dough make this sweet unique and delicious, perfect for breakfast or a snack.
I had wanted to make cinnamon rolls for a long time and took advantage of the Christmas period because its spicy aroma is so Christmassy.
The texture is soft and moist thanks to the buttercream that releases a wonderful aroma, and believe me, they are so good that you can’t eat just one. With the addition of chocolate chips, they are even more delicious!
Follow the recipe and add it to your Christmas desserts list; you will make children who don’t love traditional sweets happy.
I also made it in cake form for a birthday!
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- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the cinnamon rolls with chocolate chips
- 10.6 oz all-purpose flour
- 0.21 oz fresh yeast
- 1/4 cup milk
- 1/4 cup water
- 2 tbsp brown sugar (or granulated sugar)
- 1.4 oz butter
- 1 egg (medium)
- 1 pinch salt
- 0.88 oz butter
- 1/4 cup brown sugar (or granulated sugar)
- 1 tsp cinnamon powder (generous)
- as needed chocolate chips
- 2.47 oz powdered sugar
- 2 tsp water (generous)
Tools
- Stand mixer
- 1 Rolling pin
- Parchment paper
- Baking tray
- Oven
Preparation for the cinnamon rolls with chocolate chips
Prepare the dough by first making the starter.
Dissolve the yeast in 1/4 cup of water and 1/4 cup of milk (taken from the ingredients) and add 1.8 oz of flour, taken from the total amount and mix well.
Knead and let the starter or biga rise until doubled, about 2 hours.After two hours, you can proceed by kneading in a bowl by hand, or with a mixer or stand mixer. Add the rest of the flour, sugar, the rest of the water, and milk to the starter.
Continue working and add the beaten egg, kneading until you get a homogeneous dough, finally add the softened butter in small pieces and the salt.
The dough is simple to work with; you should get a smooth ball that comes off your hands. If the dough is too soft, sprinkle more flour.Tightly roll the dough from the longer side, until you get a compact roll.
With a knife, make 9 rolls, place them, leaving some space between each one, on a baking tray lined with parchment paper.Cover the dough and let it rise for about 3-4 hours, depending on the temperature in your home, until it triples in volume.
When the dough is well risen, roll it out on a work surface, with parchment paper, sprinkle with flour, and with the rolling pin make a rectangle about 0.39 inches thick.
Brush the rectangle with softened butter, sprinkle with cinnamon and brown sugar previously mixed together over the entire buttered surface, then add the chocolate chips.
ROUND CAKE VERSION
With dark and white chocolate chips
Butter a round mold, place the rolls, let them rise, and then bake.
Cover and let the dough rise again for about 1 hour until it doubles in volume.
Bake in a preheated static oven at 356°F for about 25 minutes.
Be careful; they should brown on the surface but not burn, adjust according to your oven’s power.Remove from the oven and let cool completely!
Meanwhile, prepare the glaze: mix sugar and water until you get a white and dense mixture!
Drizzle and glaze the Cinnamon rolls, then sprinkle with powdered sugar.
Place on a serving plate and serve.
In round version!
Tips and Variations
You can fill the cinnamon rolls with other ingredients according to your taste and enrich with raisins or pine nuts, serve even without glaze, simply with powdered sugar.
If you want more portions, just double the amounts.
If you want to use sourdough, read the recipe here for usage.
This dessert can be stored just after cooling and perfectly sealed in cling film to keep it soft for 3-4 days.
If you have glazed it, wait for the glaze to harden before sealing it, do not leave it in the air as it will dry out.
You can reheat it in the oven the next day for a crispy effect.
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