Book-drawing Wednesday, and bonus cinnamon roll

   October 10, 2012 3:25 pm    0

 

Hey, thanks to everyone who entered the drawing for “The Sweet Magnolias Cookbook,” by Sherryl Woods with Chef Teddi Wohlford.
The winner is Jerry Banko. I’ll pop it in the mail today.

This week, blog readers get a bonus recipe from “I Love Cinnamon Rolls,” by Judith Fertig, which Rhonda Schember wrote about in today’s ETN Food section..
If you are not Jerry Banko, you are eligible to enter the drawing for "I Love Cinnamon Rolls," by Judith Fertig. Send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. This information will not be stored or shared.

For those of you just here for the food, here’s a recipe you can add to what was in today’s paper. It requires 1 batch of traditional cinnamon roll dough recipe in Rhonda’s column.

MEXICAN CHOCOLATE CINNAMON ROLLS
Pan sauce:
4 tablespoons unsalted butter, softened
Dough:
Flour for dusting
1 recipe traditional cinnamon roll dough
Mexican Chocolate Filling:
1 cup packed light brown sugar
2 tablespoons cinnamon
1/4 teaspoon ground ancho or chipotle chili powder
1/4 teaspoons salt
4 tablespoons unsalted butter, softened
1 cup coarsely chopped Mexican chocolate (contains some cayenne)
Mexican Vanilla Icing:
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons half-and-half
1 teaspoon vanilla extract

1. For the pan sauce, spread the butter into the bottom of 2 9-inch square baking pans.
2. Transfer the dough to a floured surface. Cut in half. Roll each half to an 8-by-12-inch rectangle
3. For the filling, mix the brown sugar, cinnamon, chile, and salt in a bowl. Spread each dough rectangle with half the butter. Sprinkle with half the filling and half the filling and half the Mexican chocolate. Starting with a long end, roll up and form into a tight 12-inch cylinder. Cut each cylinder into 12 slices. Place each slice, spiral side up, in the prepared pans. Cover with tea towels and let rise in a warm place until almost doubled, 45 to 60 minutes.
4. Preheat the oven to 350 degrees. Bake 12 to 14 minutes or until risen and browned. Cool completely.
5. For the icing, whisk all the ingredients together in a bowl until smooth. Drizzle the icing over the cooled rolls.

 

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