Chocolate Cinnamon Buns

By The Canadian Living Test Kitchen

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This recipe makes 15 servings

Nutritional Info
Per bun: about	-
cal	437437 cal
pro	7 g7g pro
total fat	24 g24g total fat
sat. fat	12 g12g sat. fat
carb	55 g55g carb
fibre	4 g4g fibre
chol	64 mg64mg chol
sodium	313 mg313mg sodium
% RDI:	-
calcium	55 calcium
iron	2424 iron
vit A	1313 vit A
folate	3030 folate

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A rich chocolate dough and chocolate chunks in the cinnamon swirl turn this surprising twist on a classic into an even more irresistible treat.

Ingredients

1/2 cup milk 1/2 1/2cup cupmilk
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/4 cup butter 1/4 1/4cup cupbutter
1 tsp salt 1 1tsp tspsalt
1/2 cup warm water 1/2 1/2cup cupwarm water
1 tbsp active dry yeast 1 1tbsp tbspactive dry yeast
2 eggs , beaten2 2eggeggs, beaten
3-1/2 cups all purpose flour , (approx)3-1/2 3-1/2cups cupsall purpose flour, (approx)
1/2 cup cocoa powder 1/2 1/2cup cupcocoa powder
Filling:
3/4 cup butter 3/4 3/4cup cupbutter
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1/2 cup corn syrup 1/2 1/2cup cupcorn syrup
3/4 cup chopped walnuts 3/4 3/4cup cupchopped walnutwalnuts or pecans
6 oz bittersweet chocolate , chopped6 6oz ozbittersweet chocolate, chopped
1 tbsp cinnamon 1 1tbsp tbspcinnamon

Preparation

In saucepan, heat together milk, all but 1 tsp (5 mL) of the sugar, the butter and salt until butter is melted; let cool to lukewarm.

Meanwhile, in large bowl, dissolve remaining sugar in warm water. Sprinkle in yeast; let stand for about 10 minutes or until frothy. Add eggs and milk mixture; stir to combine.

Into separate bowl, sift flour with cocoa powder; sift again. With electric mixer, gradually beat 1-1/2 cups (375 mL) of the flour mixture into egg mixture; beat for 2 minutes. Stir in enough of the remaining flour mixture to make soft slightly sticky dough that comes away from side of bowl.

Lightly sprinkle some of the remaining flour mixture onto work surface; turn out dough and knead until smooth and elastic, sprinkling with more of the remaining flour mixture if sticky, about 10 minutes. Place in large greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.

Filling: In saucepan, melt butter over medium heat; remove 2 tbsp (25 mL) and set aside. Add 1/4 cup (50 mL) of the sugar and corn syrup to pan; heat until sugar is dissolved. Pour into greased 13- x 9-inch (3 L) glass baking dish. Combine remaining sugar, walnuts, chocolate and cinnamon; set aside.

Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with reserved butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 15 pieces; place, cut side down, in pan. Cover and let rise until doubled in bulk, about 1 hour.

Bake in centre of 375°F (190°C) oven until golden and top sounds hollow when tapped, about 25 minutes. Let stand for 3 minutes. Place flat serving tray over pan. Wearing oven mitts, grasp pan and tray; turn over. Lift off pan, scraping out remaining filling to drizzle over buns. (Make-ahead: Cover and set aside for up to 24 hours; warm in 350°F/180°C oven for about 10 minutes.)

Source : Canadian Living Magazine: December 2004