The Writing Life of a TadpolePosted on by PolyWogg
I snagged the base for this recipe from a “Taste of Home Fall Baking – Fresh from the Oven” cookbook. My first real attempt at a baking recipe, part of a new goal for myself.
CHOCOLATE CHIP CARAMEL ROLLS (REC0003)
Rise: 1h + 1h
Starting with a large bowl, use the warm water to dissolve the yeast.
Add the milk, oil, sugar (1/4 cup only for this part), salt, and flour (3 cups only for this part).
Beat for 3 minutes. The original recipe called for medium speed, but I confess this mixture was EXTREMELY gooey and I needed high speed just to make a dent.
You can stir in enough of the remaining cup of flour to make a firm dough which should also reduce the stickiness.
Put the dough onto a lightly floured surface and start kneading, adding in 3/4 cup of the semi-sweet chocolate chips as you go. 8 minutes should do it, making the dough smooth and elastic.
Place in a greased bowl, turning the dough over and around once in the bowl so the dough is greased on the top, bottom, and sides.
Cover and let rise, 1 hour. Should double in size, particularly if in a warm area.
Punch the dough down in the bowl and turn onto a lightly floured surface. Sprinkle flour on to the rolling pin and then roll out the dough to make an 18×12 inch rectangle.
Spread the softened butter (either naturally softened or in the microwave) on the rectangle, staying inside a border of about 1/2 inch around the edges.
In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture over the buttered rectangle (looks like dusting, but a bit thicker).
Dust the top again, this time with the remaining chocolate chips (1 cup). You need to gently press the chips into the dough, or when you go to roll up the dough, the chocolate chips will shift and bunch up.
Roll up the dough from the long side, making it look like a jelly roll. Pinch the final seam to seal, or it will unravel later when you put it in the bowl.
Cut the “long roll” into 12 even-width slices.
Combine the brown sugar and cream in a small bowl. Pour into a baking dish, 13×9 inch should do it to allow room to expand.
Take the 12 slices and lay them individually on their side (a cut-side down) on top of the syrup in the baking dish. Place them evenly in the pan, leaving room for them to expand.
Cover and let rise. Should double in about 50-60 minutes. Start preheating your oven at the 45 minute mark.
Bake at 375 degrees until golden brown, 30-35 minutes in total depending on your oven and if it was fully preheated. Remove the baking dish from the oven.
Let the rolls cool for 10 minutes, and then remove from the container onto a platter/plate.
1 pkg or 1/4 oz or 2 1/4 tsp
active dry yeast
warm 2% milk
1 1/2 tsp
miniature semi-sweet chocolate chips
miniature semi-sweet chocolate chips
packed brown sugar
light whipping cream
Variations / Notes
I didn’t use enough flour in the first stage, and the resulting “goo” was strong enough I had to rip my hands out of it and scrape the dough off to get it into the dish. When you take it ouf of the bowl, it will really stick to the rolling pin and surface if you don’t have enough flour on both.
I also forgot in the filling stage to press the chips into the dough before rolling it up, so the chocolate chips didn’t “roll” at first, they just pushed inwards until I had enough dough to fold over to hold them in place.
The original recipe called for heavy whipping cream, which the store was out of, and I used light cream for the syrup instead. Worked just fine so I left it that way in the recipe above.
I didn’t pinch the seam strong enough when we went to roll up, and so after cutting, the rolls unraveled a bit in the baking dish.
We made 12, but these are extremely rich, and we cut them in half after the first day as they were a little too big for a regular dessert.