Cinnamon and Chocolate Cinnabon Rolls

Ingredients

• 3 1/2 cups sifted flour
• 1 tablespoon yeast
• 1 teaspoon baking powder
• 3 tablespoons powdered milk
• a pinch of salt
• 1/4 cup oil
• 1 cup warm water
• 1 egg
• a dash of vanilla
• 1 tablespoon vinegar
• For the filling:
• 3 tablespoons butter
• 1/2 cup brown sugar
• 2 tablespoons raw cocoa powder
• 1 to 2 tablespoons ground cinnamon, to taste
• 1/2 cup chopped chocolate
• 1/2 cup roasted hazelnuts and almonds, or just one type
• White sauce:
• 1/2 cup powdered sugar
• 1 teaspoon liquid vanilla (vanilla extract)
• Liquid milk or liquid cream as needed
• Chocolate sauce:
• 1 cup powdered sugar
• 2 tablespoons raw cocoa powder
• 1 teaspoon vanilla
• Liquid milk as needed
• This method of preparing Cinnabon rolls is from a chef and friend of the Sho Tabkhin Al-Youm site:
• Leila Hamoud
• Click Leila's name to visit her page on our site
• To get Leila's recipe for making mini ʿUthmaliyah sweets, click this link: Mini Uthmaliyah

Method

1. In a bowl, place only half of the flour and set the remainder aside for later use.
2. Add the remaining dry ingredients and stir, then add the liquids and the egg and mix well.
3. Add the remaining flour (or just half of it) until you get a soft dough that is not stiff. Leave it to rise until well-proofed.
4. After the dough has risen, divide it into two portions and roll each into a rectangle.
5. Spread the butter over the dough, then sprinkle with brown sugar, cinnamon, cocoa powder and the chopped chocolate. Scatter the lightly roasted hazelnuts and almonds on top.
6. Roll the dough up into a log and cut it with a sharp knife into rounds sized to fit your baking molds.
7. Grease the molds with oil, place the rolls inside, and let them rise a second time.
8. Bake in a preheated oven at 180°C (350°F) for 10–15 minutes, depending on your oven.
   Timers: 15 min
9. When you take them out of the oven, cover with a kitchen towel to keep them soft and let cool slightly.
10. Prepare the glaze by mixing the ingredients and adding liquid milk as needed to reach the desired consistency.
11. Top the cinnamon and chocolate Cinnabon rolls with the white glaze or chocolate sauce and serve warm.