Brownie Cinnamon Rolls
Ingredients: butter, oil, chocolate chips, cocoa powder, espresso · 120 min cook time · 500kcal · ~₩19,300
Ingredients
150g butter, 50ml oil, 200g chocolate chips, 50g cocoa powder, 30ml espresso, 2개 eggs, 5ml vanilla, 100g brown sugar, 50g granulated sugar, 50g flour, 5g kosher salt, 300g self-rising flour, 150ml milk, 2개 egg yolks, 10g cinnamon, 200g powdered sugar, 5g instant espresso powder, 5ml vanilla bean paste
Instructions
1. Make fudgy brownie batter: Place a bowl over simmering water (double boiler). Add butter, oil, and chocolate chips to melt gently until glossy and smooth.
2. Whisk in cocoa powder and espresso. Remove from heat.
3. Add eggs, vanilla, brown sugar, and granulated sugar. Mix until incorporated and pale.
4. Drizzle in remaining chocolate while mixing. Mix until thick.
5. Sift in flour and kosher salt. Fold gently with a spatula until silky smooth.
6. Prepare the cinnamon roll dough: Add self-rising flour and sugar to a bowl and mix.
7. Add milk and two egg yolks. Mix for about a minute until combined, glossy, stretchy, and tacky.
8. Flour a surface, add the tacky dough, and gently roll it to form a ball. Do not knead too much.
9. Let the dough relax for 10 minutes.
10. Make the cinnamon filling: Combine brown sugar, cinnamon, and butter.
11. Roll the dough: Flour the surface and use a bench scraper to prevent sticking. Shape the dough into a rectangle and roll it out with a rolling pin, starting from the middle.
12. Spread the sugar cinnamon filling, leaving a 1/2 inch border on the top and sides.
13. Dollop the brownie batter over the filling using an ice cream scoop.
14. Cut the dough into 9 strips, each about 2 to 2.5 inches wide.
15. Add chocolate chips and chopped chocolate to the strips.
16. Assemble the giant cinnamon roll: Take one large strip for the center swirl. Roll it up.
17. Wrap the next two strips around the first roll to form the base. Start shaping it into a square.
18. Wrap the remaining strips around the square base.
19. Bake for 45 minutes (adjust as needed).
20. Make the chocolate frosting glaze: Combine butter, cocoa powder, powdered sugar, instant espresso powder, vanilla bean paste (or extract), and milk. Mix until smooth, adding more milk if too dry.
21. Microwave the frosting to make it pourable.
22. Frost the baked cinnamon roll.
Source: Watch the original video