Giant chocolate cinnamon roll

Come on, we are slowly getting closer to the Christmas season, but before moving on to logs and other end-of-year sweets, here’s one last recipe for cinnamon rolls, this time with chocolate! To change things up a bit, I chose to make a giant cinnamon roll to cut into slices, like a cake. Aside from that, it’s still the same recipe for a soft brioche, a cocoa filling (and cinnamon of course) and a melted chocolate cream cheese frosting, pure happiness 😉
 
Equipment :
Rolling pin
Mini angled spatula

Ingredients :
I used cocoa powder and guanaja chocolate from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
I used cinnamon from Koro: code ILETAITUNGATEAU for 5% off everything on the site (non-affiliate).



Preparation time: 40 minutes of preparation + 50 minutes of baking + at least 3h of resting/rising
For a giant cinnamon roll of 26 to 30cm in diameter (or about ten individual ones):

 Brioche dough:

 200g of whole milk
 15g of fresh yeast
 500g of strong flour or T45
 2 eggs
 10g of salt
 60g of sugar
 180g of butter
 
 In the bowl of the mixer, pour the milk and the crumbled fresh yeast.
 Cover with flour, then add the sugar, salt, and eggs.
 
 
 
 Knead on low speed for 10 to 15 minutes, the dough should pull away from the sides of the mixer.
 
 
 
 Add the butter cut into small pieces and knead again until the butter is well incorporated, the dough pulls away from the sides of the bowl again and forms a veil when stretched.
 
 
 
 Let the dough rise for 30 minutes at room temperature, then form a ball, cover it, and place it in the refrigerator for at least 2 to 3 hours, preferably overnight.
 
 
 
 Cocoa and cinnamon filling:

 60g of softened butter
 20g of cocoa
 90g of brown sugar
 5g of ground cinnamon
 
 Mix the 4 ingredients until you have a well-homogeneous preparation.
 
 Baking and finishing touches:

 100g of whole liquid cream for baking
 The frosting: 85g of cream cheese + 35g of softened butter + 75g of melted dark chocolate
 A few chocolate chips for decoration
 
 Roll out the dough into a large rectangle (about 60 x 30cm) and then spread the cocoa & cinnamon mixture over the entire surface of the dough.
 
 

 
 Cut into strips 3 to 4cm wide. Roll them one by one to form a large roll. 
 
 
 
 Place it in a mold and let it rise for about 1h at room temperature, then pour the liquid cream over it, distributing it all over the mold.
 
 
 
 Then, bake it for about 50 minutes at 170°C.
 Prepare the frosting by whisking the 3 ingredients by hand or with an electric whisk until it is creamy and homogeneous.
 
 
 
 Let the brioche cool for a few minutes before adding the frosting and chocolate chips, then enjoy!
 
 
 
 
 
 
 
 
 

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