Hot, gooey cinnamon rolls.
One more moment of decadence before the new year, I told myself this morning, tossing everything but the kitchen sink in these cinnamon rolls. Chocolate chips, brown sugar, pecans, cinnamon...all the good things in life. Plus a little whole wheat, just so you don't turn into a pillar of salt or anything.
With one extra girl in the house (Daughter Number Two's friend from the States) we had plenty of takers for these hot rolls. You could serve them with frosting drizzled over them, as pictured, or try maple syrup. Either way, they'll be gone before you can pour yourself a second cup of tea.
For directions, see below.
Chocolate Chip and Pecan Cinnamon Rolls
3 cups plain (all-purpose) flour
1 cup wholemeal flour
1 teaspoon cinnamon
½ teaspoon salt
4 tablespoons margarine
1 tablespoon yeast
¼ cup sugar
1 tablespoon soy yogurt
4 tablespoons soy milk
½ cup warm water
¼ cup brown sugar
about ½ cup chocolate chips
½ cup pecans
Combine flours, cinnamon, and salt in your food processor, or in a large bowl. Add margarine, and whiz in the food processor a few seconds until the mixture is crumbly, or if mixing by hand, use a knife to cut the butter in until it is thoroughly incorporated.
Sprinkle the yeast and the sugar on top, then in a separate bowl combine the soy yogurt and soymilk and add to mixture. Add the warm water, and whiz until combines. Remove from the processor and continue to knead by hand until the mixture is smooth.
Form the dough into a log shape, then roll with a rolling pin into a long rectangle, about 10 by 16 inches, ¼ inch thick. Sprinkle the brown sugar, chocolate chips, and pecans evenly over the top.
Roll up tightly from the long edge into a jellyroll shape. Slice into 12 pieces. (To make even pieces, cut into half, then half again, then into thirds.)
Spray a round cake tin with cooking spray, then pack the pieces inside. (Don’t worry if the filling ingredieints fall out, just shove it back inside after you place the rolls into the tin.)
Set in a warm place for 1 hour to rise. Bake in a preheated 350 degree oven for 20-25 minutes.
When the rolls have cooled, you may frost with the frosting below or with maple syrup.
Frosting:
1 cup powdered (icing) sugar
2 tablespoons soy milk
½ teaspoon vanilla (optional)
Combine all ingredients in a 2-cup measuring cup with a pour spout and drizzle over rolls.