Sponsored: Food Thoughts giant chocolate cinnamon roll
Prep time: 30 minsTotal time: 
Sponsored: Food Thoughts giant chocolate cinnamon roll
Prep time: 30 minsTotal time: 
Ingredients
For the dough
- 270ml whole milk
- 60g butter
- 500g strong white bread flour, plus extra to dust
- 2 x 7g sachets fast action dry yeast
- 100g granulated sugar
- a pinch of salt
- oil, to grease
For the filling
- 50g light brown sugar
- 2 tsp ground cinnamon
- 2 tsp Food Thoughts Organic Cacao Powder
- 40g butter, softened
- 150g Food Thoughts Luxury Dark Chocolate Chips
For the icing
- 100g cream cheese, at room temperature
- 1 tsp vanilla extract
- about 30g icing sugar, sifted
- 1 tbsp whole milk
- sprinkles, optional
Step by step
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Warm up the milk in a pan then remove from the heat, add the butter and let it melt in. In the meantime, mix the dry ingredients together in a large bowl.
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Pour the milk and butter into the dry ingredients and mix well, until it forms a dough. Knead on a floured surface for 5 minutes until stretchy and springy then put the dough in a lightly greased bowl, cover and let it rest for at least an hour or until doubled in size.
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While the dough rises, make the filling. In a bowl, combine the brown sugar, cinnamon and Food Thoughts Organic Cacao Powder, making sure everything is evenly mixed.
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Once the dough has risen, roll it out into a rectangle about 30cm x 40cm on a floured surface. Spread the butter over the dough all the way to the edges, then sprinkle the sugar, cinnamon and cacao mix over it, pressing it down so that it sticks to the butter. Next, sprinkle over the Food Thoughts Luxury Dark Chocolate Chips.
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Using a sharp knife or a pizza cutter, cut the dough into 6-7 strips, each 5cm wide. Starting on one of the edges, roll up one strip into a scroll, then place the scroll at one end of the next strip, which you will then roll up again. Repeat the process with every strip until you have one giant roll. Some chocolate chips may fall out as you roll the strips; just tuck them back in between the layers of dough. Place the giant cinnamon roll into a greased 23cm-diameter springform cake tin, cover and leave the cinnamon roll to rise for a further hour or until doubled in size.
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Preheat the oven to 180°C, fan 160°C, gas 4. Bake the cinnamon roll for 30-35 minutes, or until risen, golden brown and a skewer inserted into the centre of the dough comes out clean. If it needs to cook a little longer, cover with foil so that it doesn’t over-brown. Remove and allow to cool down in the tin for 10-15 minutes.
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Prepare the icing by mixing the ingredients in a bowl; adjust the sweetness level of the icing to your liking. It should have a creamy consistency; if it's too thick, simply add an extra bit of milk, until it acquires the desired consistency. Carefully remove the warm giant cinnamon roll from its tin to a plate or board, and pour the icing over, adding some sprinkles if you wish. Enjoy while it’s still warm!
