The Weekly Whisk - 12/28/20
Musings from a foodie…
Three of my favorite baking desserts that Mom taught us boys were Blueberry dessert, Chocolate Cinnamon Rolls and Red Velvet Cake. We just had a Memorial Service for Mom over Zoom on what would have been her 90th birthday. So, in celebration of Mom’s contributions toward her work in trying to mold me into a good son, I thought I would share the one recipe that was always at the top of the list during the holiday season – “Mom’s” Chocolate Cinnamon Rolls (with some slight modifications in italics). [ * * * * * * ] Ingredients: 2 pkg. yeast; 1 ½ cups water (lukewarm); ½ cup shortening (Crisco); 1 tsp salt; ½ cup sugar; 2 whole eggs; 2/3 cup Ghirardelli 100% Dutch-process unsweetened cocoa; 4 ½ cups sifted flour.
Soften yeast in lukewarm water. Add shortening (Crisco), salt, sugar, egg, Ghirardelli 100% Dutch-process unsweetened cocoa (for a bold and rich flavor) and 1 cup of flour. Beat well with mixer – about 2 minutes. Add remaining flour. Mix together. Cover and refrigerate overnight.
Next morning make frosting by mixing 8 tbsp butter, 4 cups of powdered sugar, ¼ cup milk or milk substitute, and 2 tsp Mexican vanilla. Divide into two equal portions. Take and set aside in a sealed container ½ of the icing to be used as a toping for the rolls. In the second portion add 1 Tbsp of cinnamon. Mix well. Add 4 oz of pecan chips to the icing and mix well. Set aside. Place ½ cup of Ghirardelli dark chocolate chips into food blender and blend to a small rough consistency. Set aside.
Turn on oven to 375°. Remove the dough from the refrigerator and flatten out on a solid surface that has been lightly floured. Once flattened to about ¼+ inch, spread the cinnamon portion of the frosting onto the flatten spread. Optional ingredient not listed above – at this point add a sprinkling of the shredded chocolate – for greater chocolate intensity – over the frosting layer. Roll up lengthwise into a single roll. Cut the chocolate roll into pieces about 1” high and place into an 8 x 12 baking pan. Let rise about 45 minutes. Bake at 375 for 25 minutes.
Once the rolls are removed from the oven, take the remaining cinnamon-free frosting and slather over the top of the rolls with a brush while still hot. Let the rolls sit for 30 minutes and serve warm or allow to sit in the pan covered by a T-towel and serve later. Just remember, they won’t last very long…
BTW – Make sure your child, grandchild or some other youngster is around to lick the frosting spoons otherwise, you’ll have to lick it yourself 😊!