Okay, so I wasn't going to post this recipe until I won the Tones Cinnamon Roll Competition with it at the Iowa State Fair. I did enter them last summer in the Non-Traditional Cinnamon Roll class, and they went immediately to the reject table. This is what the judge said on my comment card: "These are stunning. This is an idea for a roll that I have never encountered in my life. It looks so heavy but is so light. However this reminds me more of a cake than a roll." I think I literally screamed in my car when I read that comment card after the fair was over. Seriously? "more of a cake than a roll"? It's a NON-TRADITIONAL cinnamon roll, for crying out loud! I guess I'm still a little angry over it.
Actually, I was at Trader Joes about a month later, and I SAW the judge there shopping alone. I was so, so tempted to go ask her what business she had judging a non-traditional cinnamon roll competition if she was unable to think outside of a box. I thought better of it, and didn't accost her. I don't want to be banned from the competition.
At any rate, I don't know if I'll try entering this again next year, hoping for a better judge, but if there's any chance this woman will be on the panel, I don't think I could take it.
Oh, this roll gets rave reviews from everyone who tastes it. You heard what the judge said, it's "stunning."
German Chocolate Cinnamon Rolls
Actually, I was at Trader Joes about a month later, and I SAW the judge there shopping alone. I was so, so tempted to go ask her what business she had judging a non-traditional cinnamon roll competition if she was unable to think outside of a box. I thought better of it, and didn't accost her. I don't want to be banned from the competition.
At any rate, I don't know if I'll try entering this again next year, hoping for a better judge, but if there's any chance this woman will be on the panel, I don't think I could take it.
Oh, this roll gets rave reviews from everyone who tastes it. You heard what the judge said, it's "stunning."
German Chocolate Cinnamon Rolls
Ingredients
Dough
- 1 pkg. active dry yeast
- ¼ cup warm water
- ½ cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1 egg plus one egg yolk, beaten
- ¼ cup butter, softened
- 1 tsp. vanilla extract
- ¾ cup warm milk
- ½ tsp salt
- 3 ¼ cups King Arthur Unbleached All-Purpose Flour
Filling
- ¾ cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/8 tsp. salt
- ¼ cup softened butter
Frosting
- 1 cup evaporated milk
- 1 cup white sugar
- 3 egg yolks, beaten w/ 1 tsp. water
- ½ cup butter
- 1 tsp. vanilla extract
- 1 cup chopped pecans, lightly toasted
- 1 cup flaked coconut, lightly toasted
Instructions
1. In the bowl of a standing mixer, sprinkle yeast over warm water. Allow to sit for 10 minutes, until soft and bubbly. With the paddle attachment, stir in sugar, butter, cocoa, egg & yolk, and vanilla. Mix until smooth. Switch to the dough hook attachment, and add milk and 3 cups flour. Mix & kneed on medium low speed for 8-10 minutes, until smooth and elastic, adding additional ¼ cup of flour 1 tablespoon at a time if it seems 7too sticky.
2. Place dough in a large, lightly greased bowl, turn to coat, cover with plastic wrap, and allow to rise until doubled, 1-2 hours. Meanwhile, mix brown sugar, cinnamons, and salt and set aside. Butter a 9 x 13-inch metal pan and set aside.
3. While dough rises, make the frosting. In a large saucepan, combine evaporated milk, sugar, egg yolks w/ water, butter, and vanilla. Cook over low heat, stirring constantly, until mixture is thick and reaches 180°F. Pour into a separate bowl and allow to cool. Then stir in toasted pecans and coconut.
4. Punch dough down and turn out onto a floured surface to form rolls. Roll dough out to a 16 x 20-inch rectangle. Evenly spread butter over the surface of the dough, leaving a 1 inch area of the dough free on one of the short ends. Spread sugar/cinnamon mixture over the butter lightly using your hand. Press in gently with a flat hand. Starting at the short end that has the filling, roll dough, brushing away extra flour with a dry pastry brush. Wet the end and seal by pinching gently.
5. Brush off excess flour. Using a 2-ft. length of dental floss, cut the dough into 6 equal pieces. Place in buttered pan, cover, and let rise until puffy and almost doubled, about 1 hour.
6. Preheat oven to 350°F. Bake rolls at 350°F for 25-30 minutes, or until the center of a roll registers 188-190°F on a probe thermometer. Remove from oven and allow to cool for 20 minutes before frosting.
7. Frost rolls and serve. Keep leftovers in an airtight container.
Makes 6 ridiculously large rolls
