It's another beautiful day of liquid sunshine here in Vancouver, like I should be surprised at this point. It's April, of course it's going to rain in Vancouver.
We're all more concerned about hockey playoffs. The husband swears the Canucks won't make it out of the first round, there's PSA's being shown telling us not to riot, but on the other hand they are still planning for large, group viewings.
I think the city if under a cloud of anxiety and apprehension after what happened last year. We were so good, we won the Presidents trophy, we dominated every team we played, yet we still lost.
Maybe we just don't want to get emotionally invested because we don't want the heartbreak of last year ?
Maybe we're just happy to see the Leafs miss the playoffs once again.
Whether we're out in the first round, or playing Boston for the cup again, I think we need some chocolate to calm our nerves. Maybe some wine as well. But not too much wine, remember last year ?
For Sunday morning breakfast, cinnamon rolls are always amazing. Add chocolate and they are taken over the top. The dough has a couple teaspoons of cinnamon tucked in it to really kick up the cinnamon flavour. I liked these roll, they had all the great properties of a cinnamon roll. Warm, gooey, sticky, sweet, plus with the addition of chocolate, it made them extra messy to eat. But I have to say, the dough was not my favourite. It didn't rise as much as I thought and it was tough. Next time I think I'll use the dough recipe from my cream cheese cinnamon rolls , but change the filling to follow this recipe. They were still delicious and a perfect Sunday morning treat, just not my favourite.
Chocolate chip cinnamon rolls with vanilla glaze
[ from the Naptime chef ]
1 cup milk
3 tablespoons unsalted butter
3 3/4 cups all purpose flour
1/2 cup sugar
2 teaspoons ground cinnamon
1 egg
2 1/4 teaspoons active dry yeast
1 teaspoon salt
filling:
3/4 cup lightly packed brown sugar
1 tablespoon ground cinnamon
4 tablespoon unsalted butter
1/2 cup semi-sweet chocolate chips
glaze:
2 cups icing sugar
1 teaspoon vanilla extract
2 teaspoons milk, or more if needed
To make the dough, combine the milk and butter in a microwave safe dish and heat until butter has melted, pour into bowl of stand mixer and let cool slightly. Add the rest of the dough ingredient to the milk mixture, mix over medium speed with the paddle attachment for 3 minutes. Change to the dough hook attachment, knead over medium until dough is smooth and slaps the sides of the bowl, about 3 minutes. Alternatively, you could knead the dough by hand on a lightly floured surface. Place dough in a lightly oiled bowl, let rise in a warm, draft free area for about 2 hours, or until the dough has doubled in size.
While the dough rises, make the filling. Melt the butter in a small bowl. Mix in the cinnamon and brown sugar. Set aside.
Once dough has risen, roll out on a floured surface to a 14x12-inch rectangle. Spread the filling over the dough, leaving a 1/2-inch border all the way around. Sprinkle evenly with the chocolate chips. Beginning with the longer edge of the rectangle, tightly start rolling the dough. Make sure to roll quite tightly or the rolls will fall apart, pinch seams when done. Slice dough log into 8 equal sized pieces. Place rolls in a well buttered dish, cover with a kitchen towel and let rise for at least another hour. Cover dish with plastic wrap and refrigerate overnight.
The next morning, take the dish out of the fridge and bring to room temperature. Meanwhile, preheat oven to 375 degrees. Bake for 25 - 30 minutes, or until tops are golden brown.
While rolls are baking, add all the ingredients for the glaze in a medium bowl, whisk until smooth.
Serve rolls with a heavy-handed swirl of glaze with a fresh cup of coffee.
While the dough rises, make the filling. Melt the butter in a small bowl. Mix in the cinnamon and brown sugar. Set aside.
Once dough has risen, roll out on a floured surface to a 14x12-inch rectangle. Spread the filling over the dough, leaving a 1/2-inch border all the way around. Sprinkle evenly with the chocolate chips. Beginning with the longer edge of the rectangle, tightly start rolling the dough. Make sure to roll quite tightly or the rolls will fall apart, pinch seams when done. Slice dough log into 8 equal sized pieces. Place rolls in a well buttered dish, cover with a kitchen towel and let rise for at least another hour. Cover dish with plastic wrap and refrigerate overnight.
The next morning, take the dish out of the fridge and bring to room temperature. Meanwhile, preheat oven to 375 degrees. Bake for 25 - 30 minutes, or until tops are golden brown.
While rolls are baking, add all the ingredients for the glaze in a medium bowl, whisk until smooth.
Serve rolls with a heavy-handed swirl of glaze with a fresh cup of coffee.
