German Chocolate Cinnamon Rolls

Chocolate inhibits yeast growth, so this dough takes a bit longer to rise but the tender rich rolls with the decadent icing make it worth the wait!


Details

Difficulty

Advanced

Yield

12 rolls

Prep Time

45 minutes

Rise Time

2-1/2 to 3 hours

Bake Time

25 to 30 minutes

Ingredients


  • Rolls
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/4 cup warm water (100º to 110ºF)
  • 3/4 cup milk
  • 1/4 cup butter OR margarine
  • 3 to 3-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 1 egg plus 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • Filling
  • 1/4 cup butter OR margarine, softened
  • 3/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • Frosting
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks, beaten
  • 1/2 cup butter OR margarine
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped pecans, lightly toasted
  • 1 cup flaked coconut, lightly toasted

Directions


Stir the yeast into warm water in a large mixing bowl and let stand 5 minutes. Heat milk and butter until warm (100° to 110°F) and add to bowl.   Add 1 cup flour, sugar, cocoa, salt, egg, egg yolk and vanilla. Beat for 2 minutes with electric mixer until very smooth. Add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead about 8 to 10 minutes, until the dough is smooth and elastic.  Place dough in a large greased bowl, cover and let rise about 1-1/2 to 2 hours, or until dough has doubled in bulk.

Punch dough down. On a lightly floured surface, roll dough into a 15 x 10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon and sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange rolls, cut sides up in a greased 13 x 9-inch pan or two 8-inch round pans.

Cover pan loosely with greased plastic wrap and let rise until doubled in bulk, approximately 1 hour.

While rolls are rising, prepare frosting.  Combine evaporated milk, sugar, egg yolks and butter in a large saucepan.  Cook over medium low heat, stirring constantly until mixture is thick and comes to a boil.  Remove from heat and stir in vanilla.  Add nuts and coconut.  Refrigerate until ready to frost rolls.

Bake in preheated oven at 350ºF for 25 to 30 minutes or until lightly browned. Remove from oven and cool on wire racks for 20 minutes.

Spread prepared icing over the rolls and serve immediately.