Name: Mexican Hot Chocolate Sweet Rolls
Prep time: 45 min
Total time: 3 h 15 min
Yield: 12 serving(s)
Ingredients: 2 c. whole milk; 1/2 c. vegetable oil, plus more for the baking dish; 1/2 c. granulated sugar; 1 (1/4-ounce) packet active dry yeast; 4 c. all-purpose flour, plus more for dusting; 1/2 c. unsweetened Dutch-process cocoa powder, sifted; 1 1/2 tsp. kosher salt; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 stick salted butter, at room temperature; 1/4 c. granulated sugar; 2 tbsp. unsweetened Dutch-process cocoa powder, sifted; 1 tsp. ground cinnamon; 1/2 tsp. cayenne pepper; 4 oz. Mexican-style chocolate or bittersweet chocolate, finely chopped (about 2/3 cup); 1 1/2 c. powdered sugar, sifted; 1/4 c. unsweetened Dutch-process cocoa powder, sifted; 3 tbsp. whole milk, plus more as needed; 2 tbsp. salted butter, melted; 1 tsp. vanilla extract

Step 1Make the dough: Combine the milk, vegetable oil and granulated sugar in a large saucepan and bring to a simmer over medium heat. Remove from the heat and set aside to cool slightly (the mixture should be about 110˚F). Sprinkle the yeast evenly over the top and set aside until the mixture begins to bubble and foam, about 5 minutes.

Step 2Transfer the yeast mixture to a large bowl. Add 3½ cups of the flour and the cocoa powder. Stir until just combined, then cover the dough with a clean kitchen towel and set aside in a warm place for about 1 hour.

Step 3At the 1-hour mark, whisk together the remaining ½ cup flour, the salt, baking powder and baking soda in a small bowl. Uncover the dough and stir in the flour mixture until thoroughly combined. Cover again with the towel or plastic wrap and refrigerate at least 1 hour and up to overnight. (Use plastic wrap if you’re refrigerating overnight to keep a crust from forming on the dough.)

Step 4Preheat the oven to 375˚F. Lightly grease a 9-by-13-inch baking dish with vegetable oil. Make the filling: Mix together the butter, granulated sugar, cocoa powder, cinnamon and cayenne in a medium bowl until combined. Turn out the dough onto a lightly floured surface. Roll out into a large rectangle, about 12 by 18 inches. Using the back of a spoon or a small offset spatula, carefully spread the filling over the dough, leaving a ½-inch border on one long side. Sprinkle with the chopped chocolate.

Step 5Beginning at the long side without the border, roll up the dough tightly into a log. Use both hands and work slowly, being careful to keep the roll tight. Pinch the seam together and flip the roll seam-side down on the work surface.

Step 6Slide a cutting board underneath the log of dough. Using a serrated knife, trim the ends and cut the log into 12 even slices (about 1½ inches thick). Transfer the rolls cut-side up to the prepared baking dish. (At this point, you can freeze the rolls in the pan: Cover tightly with plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature on the counter before baking as directed.)

Step 7Cover the baking dish loosely with a clean kitchen towel or plastic wrap and set aside in a warm place until puffy, about 20 minutes (the top of the oven is a great spot for this while it preheats). Remove the towel or plastic wrap and transfer the baking dish to the oven. Bake until the rolls are set and spring back when poked, 24 to 28 minutes.

Step 8Meanwhile, make the glaze: Whisk together the powdered sugar, cocoa powder, milk, melted butter and vanilla in a medium bowl until smooth. If needed, whisk in additional milk, 1 teaspoon at a time, until the glaze is smooth and pourable. Pour over the warm rolls.

Mexican Hot Chocolate Sweet Rolls

Ingredients

for the dough:

for the filling:

for the glaze:

Directions

Christmas