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Recipe Name: Chocolate Lover's Cinnamon Ring Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 16

2 3/4 Cup(s) Flour, to 3-1/4
1/3 Cup(s) Unsweetened cocoa powder
1 Active dry yeast
2/3 Cup(s) Milk
1/3 Cup(s) Butter
1/3 Cup(s) Sugar
3/4 Teaspoon(s) Salt
2 Eggs
2 Tablespoon(s) Butter, melted
2 Teaspoon(s) Ground cinnamon
3/4 Cup(s) Semisweet chocolate pieces
1/4 Cup(s) Sliced Almonds, Toasted
1 Cup(s) Powdered sugar, sifted
1 Tablespoon(s) Kahlua, or strong brewed
2 Tablespoon(s) Milk, 1/2 & 1/2 or cream to
1 Tablespoon(s) Sliced almonds, toasted for
Sift together 1 1/4 cups of the flour, cocoa powder, and the yeast in
a large mixing bowl; set aside. Heat and stir milk, the 1/3 cup
butter, the 1/3 cup sugar and salt in a small saucepan until warm and
butter begins to melt. Add to flour mixture. Add eggs. Beat with an
electric mixer on low speed for 30 seconds, scraping the sides of the
bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in
as much of the remaining flour as you can. Turn dough out onto a
lightly floured surface. Kead in enough of the remaining flour to
make a moderately soft dough that is smooth and elastic (about 3 to 5
minutes). Shape dough into a ball; place in a lightly greased bowl,
turning once to grease the surface. Cover and let rise in a warm place
for 1to 1 1/2 hours or until doubled in size. Meanwhile make filling.
Combine the 1/4 cup sugar, cinnamon, chocolate pieces and the 1/4 cup
almonds. Set aside until needed. Punch dough down. Turn dough out
onto a lightly floured surface. Cover; let rest 10 minutes. Grease a
baking sheet. Roll dough into a 20 x 12" rectangle. Brush melted
butter over dough. Sprinkle filling over dough rectangle. Roll up
dough, jelly roll style, starting from one of the long sides. Pinch
seams to seal. Place roll, seam side down on the preaped baking
sheet. Bring ends together to form a ring. Pinch ends together to
seal ring. Flatthen ring slightly; outside diameter will be about 8".
Using a sharp knife, make 16 cuts around the edge of the dough at
about 1 1/4" intervals, cutting about 3/4's of the way to the center.
Cover and let rise in a warm place for 45 to 60 minutes of until
nearly double in size. Bake in a 350 oven for 25 to 30 minutes or
until bread sounds hollow when tapped. Cover with foil after 20
minutes, if necessary, to prevent overbrowning. Remove ring from
baking sheet; let cool slightly on a wire rack. Drizzle with Kahlua
Cream Icing and sprinkle with almonds. For icing: Combine all icing
ingredients, except almonds, in a small mixing bowl. Add more milk (or
cream) a few drops at a time, if necessary, to make icing of drizzling
consistency. Posted to FOODWINE Digest 19 October 96 Date: Sun, 20
Oct 1996 15:32:40 -0400 From: Laura Hunter <LHunter722@AOL.COM>

Nutrition (calculated from recipe ingredients)
Calories: 229
Calories From Fat: 90
Total Fat: 10.6g
Cholesterol: 38mg
Sodium: 146.2mg
Potassium: 96.2mg
Carbohydrates: 31.4g
Fiber: 2.1g
Sugar: 8.3g
Protein: 4.7g

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