Rich Gooey Chocolate Rolls with Chocolate Glaze. Gooey Chocolate Rolls are what happens when you take fluffy cinnamon buns and fill them with an ooey chocolate filling then top them with a rich cocoa icing. Make sure to sift your powdered sugar and cocoa powder first so the glaze is nice and smooth. This is actually fairly similar to donut glaze!

I can't even explain Pipe glaze mixture on the cinnamon buns or simply spoon on and spread. *be sure to try one warm while. Chocolate SacherTorte - Decadent & and Rich Chocolate Cake Recipe. These chocolate donuts are rich and lack nothing in terms of chocolate. You can have Rich Gooey Chocolate Rolls with Chocolate Glaze using 20 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Rich Gooey Chocolate Rolls with Chocolate Glaze

Prepare of Dough.
Prepare 6 cup of flour.
It's 2 oz of yeast (dissolved in 1/2 cup warm water).
It's 2 of eggs.
It's 3/4 cup of sugar.
Prepare 1/2 cup of orange juice.
It's 2 stick of margarine.
It's 3/4 tsp of salt.
It's 1 of egg (beaten, for brushing).
You need of Filling.
It's 3 stick of margarine.
Prepare 2 1/2 of cupa sugar.
Prepare 1 cup of cocoa.
Prepare 3 tbsp of vanilla sugar.
Prepare 1 tsp of coffee.
It's of Glaze.
It's 1/2 tsp of coffee.
It's 3 tbsp of water.
Prepare 7 oz of baking chocolate.
You need 1 tbsp of light corn syrup.

Made with a generous scoop of cocoa powder and crowded with semisweet chocolate chips, the glaze is almost chocolate overkill (if there could be such a thing). Sift together the sugar and cocoa powder in a medium bowl. Soft and gooey homemade mini cinnamon roll recipe with peanut butter filling, chocolate chips, and a warm dark chocolate glaze. These rolls are best right out of the oven, freshly glazed and devoured while they're still warm and gooey.

Rich Gooey Chocolate Rolls with Chocolate Glaze instructions

Combine all ingredients and mix to form a smooth dough. Set aside to rise for one hour..
Preheat oven to 350..
Combine all filling ingredients..
Divide dough into four equal parts. Roll out each part to a circle..
Spread filling evenly over dough..
Cut each circle into 16 wedges. Roll up each wedge tightly and place onto lined cookie sheets seam side down, spread apart..
Brush with beaten eggs..
Bake for 25 minutes or until golden..
Allow chocolate rolls to cool..
Prepare glaze: Dissolve coffee in water..
Melt all ingredients in double boiler. Mix until smooth..
Drizzle hot glaze over rolls..

The first time I made them I daintily drizzled the glaze on top. This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. Use this delicious chocolate glaze on slices of pound cake or plain butter cookies or bars. Make it thin to drizzle over a cake or doughnuts, or thicken it with extra powdered sugar for a more substantial coating. As a teenager, I keep active with sports and friends.