Cosmic Brownie Cinnamon Rolls

Ingredients

• 0.75 cup warm milk
• 0.25 cup granulated sugar (For the dough)
• 2.25 tsp active dry yeast (1 packet)
• 1 egg (Room temperature)
• 1 egg yolk (Room temperature)
• 0.25 cup unsalted butter (Melted; for the dough)
• 2.75 cup bread flour (Use 2¾–3 cups (330–360 g); start with the lower amount and add more if needed)
• 0.25 cup unsweetened cocoa powder (For the dough)
• 0.75 tsp salt (For the dough)
• 0.333 cup warm heavy cream (Pour over the rolls immediately before baking)
• 6 tbsp unsalted butter (Melted; for the filling)
• 0.667 cup brown sugar (Packed)
• 1 tbsp granulated sugar (For the filling)
• 0.5 tsp vanilla extract
• 1 tsp heavy cream (For the filling)
• 3 tbsp unsweetened cocoa powder (For the filling)
• 0.25 tsp salt (For the filling)
• 2 tbsp flour (For the filling; add ½ tbsp more if the mixture is still too runny)
• rainbow candy-coated chocolate chips (Sprinkle over the filling and use more for topping; brownie crumbles may be used instead or alongside them)
• 1 cup semi-sweet chocolate (For the ganache)
• 0.333 cup heavy cream (For the ganache)

Steps

1. 1

   Combine the warm milk, granulated sugar, and active dry yeast. Let the mixture stand for 5–10 minutes, until foamy.

2. 2

   Add the room-temperature egg, egg yolk, and melted butter to the yeast mixture, and mix to combine.

3. 3

   Stir in the salt, bread flour, and cocoa powder. Mix until a soft dough forms. Start with the lower amount of flour and add more as needed.

4. 4

   Knead the dough for 8–10 minutes.

5. 5

   Place the dough in a lightly greased bowl, cover it, and let it rise for 1–1½ hours, or until doubled in size.

6. 6

   Prepare the filling by mixing the melted butter and both sugars.

7. 7

   Add the vanilla, heavy cream, cocoa powder, and salt to the butter mixture, and mix until combined.

8. 8

   Fold in the flour. Let the filling stand for 5–10 minutes so it thickens slightly. If it remains too runny, add ½ tablespoon more flour.

9. 9

   Roll the risen dough into a large rectangle on a lightly floured surface.

10. 10

    Spread the filling evenly over the dough, then sprinkle with rainbow candy-coated chocolate chips and/or brownie crumbles. Do not overstuff the dough.

11. 11

    Use a pizza cutter to mark and cut eight pieces, then tightly roll each piece. Alternatively, tightly roll the entire rectangle and slice it into eight rolls.

12. 12

    Place the rolls in a greased 9×13-inch pan. Cover and let them rise for another 30–45 minutes.

13. 13

    Pour the warm heavy cream over the rolls immediately before baking.

14. 14

    Bake at 350°F for 22–25 minutes.

15. 15

    Make the ganache by combining the semi-sweet chocolate and heavy cream. Microwave in 15-second intervals, stirring between intervals, until smooth.

16. 16

    Cover the ganache with plastic wrap and let it cool until thickened and spreadable. Refrigerate it to speed up the thickening if desired.

17. 17

    Spread the ganache over the warm rolls and top with additional rainbow candy-coated chocolate chips.

Notes

The source does not specify the exact rectangle dimensions or a detailed method for shaping the rolls beyond the two stated options. The optional additional ½ tablespoon flour is not included in the listed flour quantity.

Nutrition per serving

• dessert
• sweet rolls
• baked
• chocolate
• yeast dough
• American
• kid-friendly
• holiday