Mocha Cinnamon Twist

Last May I made a Triple Berry Cinnamon Swirl Bread that was part of a Baking Boot Camp challenge by Joy the Baker and King Arthur Flour. It was so much fun to do, and the results were delicious. I decided to give the recipe my own little twist and came up with this Mocha Cinnamon Twist.

The other day I got to thinking, what if I combine the technique for that recipe with my Chocolate Espresso Cinnamon Rolls? Here is how I did it.

Mix together the flour, cocoa powder, and salt.

Slightly warm the milk. Add sugar and yeast. Let stand a few minutes until it starts to bubble. Add the espresso powder, melted butter and egg yolk.

Add the milk and yeast mixture to the flour. Stir to combine.

Put the dough on a floured surface and knead for about 4-5 minutes.

When you are done kneading, put the dough in an oiled bowl. Cover and let raise until double in size.

Meanwhile, mix together the softened butter, brown and granulated sugars, and cinnamon.

After the dough has doubled in size, punch down and knead a couple of times. Roll out into a rectangle about 15 x 18 inches or so. Spread the cinnamon butter mixture over the top. Roll up as if you were making cinnamon rolls.

Cut through the center of the roll, leaving about 1 inch or so at the top.

Make the braid by putting once strand over the other.

Put ends together and join the best you can. Pick up the dough and place in a skillet or a round baking pan. You can whip up the left over egg white and brush on the dough. Bake in a preheated oven for 20 – 25 minutes. I have put the dough in the oven immediately, and I have also let is raise for about 30 minutes first. Good both ways, but I prefer it when I do not let it raise first.

Cool slightly. Sprinkle a little powdered sugar over the top if you like. Enjoy.

Mocha Cinnamon Twist

1 cup Milk

2 tablespoons Sugar

2 ½ teaspoons Yeast

3 tablespoons Butter, melted

1 ½ teaspoons Instant Espresso Powder

1 Egg

2 ½ cups All-Purpose Flour

¼ cup Cocoa Powder

½ teaspoon Salt

In a large bowl, mix together the flour, cocoa, and salt. Set aside.

In a sauce pan, or microwave, slightly warm the milk. Add the sugar and yeast and let set several minutes until it starts to bubble. Add the melted butter, instant espresso powder, and egg yolk. Set the egg white aside for later.

Mix the milk mixture to the flour until combined. Turn out the dough on to a floured surface and knead for 4 – 5 minutes. Put the dough into an oiled bowl and cover. Let set until double in size, about 1 hour.

Filling

4 tablespoons Butter, softened

¼ cup Brown Sugar

2 tablespoons Granulated Sugar

3 teaspoons Cinnamon

After the dough has doubled in size, punch it down and knead a couple of times. Roll dough into a rectangle about 15 x 18 inches. Spread the filling over the dough and roll up. Using a sharp knife, split the roll in to 2 pieces leaving about 1 or so inches connected at the top. Braid the dough by putting one strand over the other. Join ends of the dough to make a circle and place in an oiled skillet or round baking dish. Whip up leftover egg white and brush over the dough.

Bake in a 375 degree oven for 20 – 25 minutes. Let cool slightly and sprinkle with powdered sugar. Enjoy!

*Next time I might add some fresh raspberries before rolling up the dough. 

Mocha Cinnamon Twist

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Mocha Cinnamon Twist

Mocha Cinnamon Twist is a fun and delicious alternative to basic Cinnamon Rolls. Easy to make and perfect for a weekend breakfast.

Author: Cook This Again, Mom!

Ingredients

• 1 cup Milk
• 2 tablespoons Sugar
• 2 ½ teaspoons Yeast
• 3 tablespoons Butter melted
• 1 ½ teaspoons Instant Espresso Powder
• 1 Egg
• 2 ½ cups All-Purpose Flour
• ¼ cup Cocoa Powder
• ½ teaspoon Salt
• Filling
• 4 tablespoons Butter softened
• ¼ cup Brown Sugar
• 2 tablespoons Granulated Sugar
• 3 teaspoons Cinnamon

Instructions

• In a large bowl, mix together the flour, cocoa, and salt. Set aside.
• In a sauce pan, or microwave, slightly warm the milk. Add the sugar and yeast and let set several minutes until it starts to bubble. Add the melted butter, instant espresso powder, and egg yolk. Set the egg white aside for later.
• Mix the milk mixture to the flour until combined. Turn out the dough on to a floured surface and knead for 4 - 5 minutes. Put the dough into an oiled bowl and cover. Let set until double in size, about 1 hour.
• After the dough has doubled in size, punch it down and knead a couple of times. Roll dough into a rectangle about 15 x 18 inches. Spread the filling over the dough and roll up. Using a sharp knife, split the roll in to 2 pieces leaving about 1 or so inches connected at the top. Braid the dough by putting one strand over the other. Join ends of the dough to make a circle and place in an oiled skillet or round baking dish. Whip up leftover egg white and brush over the dough.
• Bake in a 375 degree oven for 20 - 25 minutes. Let cool slightly and sprinkle with powdered sugar. Enjoy!

Notes

*Next time I might add some fresh raspberries before rolling up the dough.