[Recipe] Cinnamon-Chocnut Bread Rolls

One of the many bread iterations that you can do based on the basic milk and butter enriched bread dough recipe is the Chocnut and Cinnamon bread rolls. You may leave the bread dough recipe as it is or cut the amount of sugar in half like what I did since this one is going to be layered with a sweet buttery spread in between. The Chocnut filling goes well with cinnamon and raisins. I did not bother glazing the finished rolls but you can brush with simple syrup midway through baking to have that sticky bun feel.

Ingredients:

100 grams unsalted butter
2 Tablespoons of coconut sap sugar (or brown sugar)
8 pcs of Chocnut (a Filipino chocolate-peanut treat)
2 teaspoons ground cinnamon
1/4 cup chopped roasted peanuts (optional)
1/4 cup chopped sun-dried raisins (optional)

Directions:

Do the basic enriched dough recipe as instructed (or alternately you can use any enriched dough recipe you prefer).

Soften the unsalted butter at room temperature. Mix in the cinnamon, coconut sugar, and Chocnut (it crumbles very easily) into the softened butter. Mix well until the ingredients are sufficiently incorporated.

Roll the dough into a rectangular shape (about less than a quarter-inch thick). Spread the butter mixture evenly on the dough using an offset spatula (leaving a gap on one side so that you can seal the seam when you roll it). Optionally, sprinkle the dough with the chopped nuts and raisins.

Carefully roll the dough and seal the edge forming a log-shaped rolled dough. Cut the dough log about one-and-a-half-inch length using a string of dental floss (picked up this tip somewhere — it works quite well in ensuring that the rolls aren't squished during the cutting).

Arrange in a pan lined with parchment paper. Take note that this will still puff up a bit during the final proofing and during the actual baking so you may want to space them a bit loosely on the pan. Cover the pan with cling wrap and let them rise for another 15 minutes. Bake at 150 degrees C until the top is well browned. I have successfully made this using an air fryer (in my case, what worked in terms of temperature and baking times are as follows: 15 minutes at 145 degrees C with the top covered by some parchment paper and 10 minutes at 180 degrees C with the parchment paper taken off).