These Chocolate Strawberry Cinnamon Rolls are a classic cinnamon rolls recipe with a strawberry and chocolate twist. Filled with real chocolate and topped with a 2 ingredient strawberry icing, these are the perfect sweet breakfast treat.
In the bowl of a stand mixer, stir together the warm milk, sugar, melted butter, egg and the yeast. Let it sit for 5 minutes.
Add the flour and salt and mix with the dough hook on low-medium (no higher than the second setting) for 6-8 minutes until the dough looks smooth and elastic.
Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size.
Roll the dough out on a lightly floured surface to a large rectangle, about 5-6mm thick.
Preheat the oven to 200C / 375F / 180C fan forced and line 2 baking trays with baking paper.
FOR THE FILLING
Beat together the butter, brown sugar cocoa and cinnamon until you have a smooth paste.
Spread the chocolate paste over the rolled out dough, then scatter over the chocolate pieces.
Cut the dough into 10 even strips, roughly 1 ½ inches wide. Roll each strip up and press the ends in a little so they stick.
Place the rolls onto the baking trays, sitting them at least 2 inches apart. Let them rest and rise a little again for another 15 minutes.
Beat together the egg yolk and water then brush all over the exposed dough of the rolls.
Bake for 20 minutes, then let them cool before icing.
FOR THE STRAWBERRY ICING
Puree the strawberries in a blender, then push them through a strainer to remove seeds and any larger pieces of pulp.
Mix the puree with the icing sugar until you have a smooth icing, then pipe or spoon a dollop on top of each of the cooled buns.
Equipment used: stand mixer with dough hook, baking trays
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker.
Chocolate: You can use any chocolate you like. I use dark chocolate (50% cocoa).
You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic - about 10-12 minutes.
The icing should be of a consistency where it is thick enough to sit on top of the buns and not run down. Add more icing sugar to thicken it or a little water to loosen it.
If you want to make these all chocolate you could top them with a chocolate ganache instead of strawberry icing.
If you want traditional shaped cinnamon rolls, cut them into 12 instead and sit them side by side in a 9x13 inch baking tin.
Cinnamon rolls are best eaten the day they are made but will keep in an airtight container 2-3 days. They can be warmed for 10-15 seconds in the microwave (even iced) to soften them if a little stale.
The recipe can be made ahead up to step 9. Cover the trays and keep in the fridge overnight.