So, this morning I finished reading Jodi Picoult’s The Storyteller. I read it in a day. It was that good. I shouldn’t be surprised that I couldn’t put the book down. All of her books do that to me. They’re so good. So raw. So real.
The Storyteller is about a baker (as soon as I saw it was about a baker, I was hooked!). It’s about forgiveness. It’s about the Holocaust. So, the book is unsettling. Hard to read. Yet I couldn’t put it down.
Anyways, about these Chocolate-Cinnamon Buns. In the book, she talks and talks about these Chocolate-Cinnamon Buns. I couldn’t get them out of my mind. So, last night I made them. And we ate them. And I almost died. Seriously. I may have cried a little bit.
You look at these and think they’re hard to make. They’re not. Seriously. They are so easy to make! There is yeast in this recipe, but don’t let that scare you! They are simple. They are easy. I can guarantee you won’t be disappointed when you make these.
These Chocolate-Cinnamon Buns are filled with sweet chocolate and cinnamon. If you want to be extra awesome, you can put a pat of butter on top of them as soon as they come out of the oven.
Chocolate- Cinnamon Buns
recipe from Sarah Jio who got it from Jodi Picoult
- 1/2 warm milk
- 2 tsp active dry yeast
- 1/2 cup sugar, plus a pinch
- 1 large egg, at room temp
- 1 large egg yolk
- 2 cups all-purpose flour (I’m hoping to make these again use whole wheat pastry flour)
- 1/4 tsp salt
- 6 T butter, softened and divided
- 1/4 pound bittersweet chocolate, chopped or shaved (I used mini chocolate chips because that’s what I had on hand. Next time I’m going to use better chocolate.)
- 1 tsp cinnamon
- Heat milk in a microwave-safe glass measuring cup (the kind with a spout). You want your milk warm to the touch, but not too hot. Sprinkle yeast and a pinch of sugar over milk, and let sit for 5 minutes or until frothy and bubbly.
- In a small bowl, whisk egg, egg yolk, and 1/4 cup of sugar together. Add to yeast mixture and whisk together.
- In the bowl of stand mixer (if you don’t have a stand mixer you can do the kneading by hand), using the dough hook, mix together the flour and salt. Add egg mixture and mix on low until everything is mixed. Add in 3 tablespoons of butter. Knead for about 7-10 minutes or until everything is incorporated well. The dough will be sticky.
- Put a little bit of oil in a clean, large bowl. Put your dough in the bowl and make sure the oil gets on all sides. Cover with plastic wrap and let rise until doubled, about an hour.
- In a food processor, add 3 T of butter, the chocolate and cinnamon. Pulse until everything is mixed. Set aside.
- Grease a 12-cup muffin tin. Set aside.
- Preheat oven to 350 degrees.
- After dough has doubled, punch it down and leave it for 5 minutes. Then on a well-floured surface roll dough out into a large rectangle shape. Sprinkle the chocolate-cinnamon filling over dough, and roll dough into a log, making sure to pinch the ends. Cut dough into 12 pieces and put in greased muffin cups. Cover and let rise for 15-20 minutes. Dough will rise a little bit during this time, but will rise even more during baking.
- Bake for 12-15 minutes or until tops are light brown.
- Cool on a wire rack and enjoy!