Best Breakfasts
Chocolate Caramel Cinnamon Rolls
Makes 24
2 cups warm whole milk (105° to 110°)
1 (0.25-ounce) package active dry yeast
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1½ teaspoons salt
1 cup unsweetened cocoa powder
6 to 7 cups bread flour, divided
Caramel Pecan Topping (recipe follows)
3 tablespoons butter, melted
1 cup firmly packed light brown sugar
½ cup miniature semisweet chocolate chips
1 teaspoon ground cinnamon
1. In a medium bowl, stir together warm milk and yeast. Let stand until mixture is foamy, about 5 minutes.
2. In a large bowl, beat granulated sugar, oil, eggs, and salt with a mixer at medium-low speed until combined. Add yeast mixture and cocoa, beating until combined. Gradually add 5 cups flour, beating until smooth. Add enough remaining flour to form a soft dough.
3. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 6 to 8 minutes.
4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
5. Spray 2 (10-inch) round cake pans with cooking spray. Spread Caramel Pecan Topping into prepared pans.
On a lightly floured surface, roll dough into a 24x12-inch rectangle. Brush with
