Brown Sugar Cocoa Cinnamon Rolls
Part 1: Sponge
Ingredients
Method
  1. Combine all the ingredients for the sponge in a bowl and mix for 2 minutes. The mixture should be smooth and should have developed some gluten.
  2. Cover tightly with plastic wrap and set aside in a warm spot to proof for about 30 minutes, until doubled in size.
Part 2: Dough
Ingredients
  • 100g Whole Eggs (room temp.)
  • 250g Bread Flour
  • 160g Sugar
  • 10g Salt
  • 115g Butter (room temp.)
Method
  1. Combine the entire sponge from the recipe above, eggs, flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
  2. Mix on medium speed for about 10 minutes, scraping down the hook and bowl frequently. Mix until almost full gluten development.
  3. Add the butter in 3 parts, a few pieces at a time, then mix to full gluten development.
  4. Proof for about an hour, until doubled in size.
  5. Punch the dough down and divide into 55g portions.
  6. Roll each portion into a round and place on parchment-lined sheet trays. Cover tightly with plastic wrap and chill for about an hour.

Note: Dough can be kept chilled for up to 12 to 16 hours before use.

Part 3: Final Dough
Ingredients
  • Dough (from above)
Method
  1. After the first proof, knock down and reshape into a square.
  2. Flatten and chill overnight.
Part 4: Filling
Ingredients
  • 190g Dark Brown Sugar
  • 30g Ground Cinnamon
  • 40g deZaan True Gold Cocoa Powder
  • Zest of 1 Orange
  • 1g Salt
  • Melted Butter (for brushing)
Method
  1. Combine the brown sugar, cinnamon, cocoa powder, orange zest, and salt in a bowl.
  2. Roll the dough out to a 43 x 30 cm rectangle.
  3. Brush with melted butter and top with the filling.
  4. Starting from one long side, roll up the dough to enclose the filling and cut crosswise into 12 pieces.
  5. Proof for approx. 1 hour.
  6. Bake at 180°C/350°F for 15 to 20 minutes.
Part 5: Glaze
Ingredients
  • 190g Dark Brown Sugar
  • 110g Butter
  • 30g Ground Cinnamon
  • 40g deZaan True Gold Cocoa Powder
  • Zest of 1 Orange
  • 1g Salt
  • Heavy Cream (optional)
Method
  1. Combine the brown sugar, butter, cinnamon, cocoa powder, and orange zest in a small saucepan.
  2. Heat over low heat until the sugar has dissolved; cream can be added to thin the glaze to the desired consistency.

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