Soft and pillowy cinnamon rolls swirled with a cinnamon chocolate filling, topped with a creamy yet irresistibly crispy pistachio topping, and drizzled in rich chocolate ganache!
Welp, I’ve finally succumbed to the viral Dubai Chocolate trend that took over TikTok…
Although I’m not big on trends, I was rather intrigued by this one. For those of you who’ve never heard of the infamous Dubai Chocolate, it’s basically a chocolate bar that contains a crispy, yet very creamy pistachio filling. Once the trend took over social media, companies everywhere began releasing their own Dubai Chocolate bars, and many blogs posted recipes for this very viral confection.
Now I have to admit that I was a bit underwhelmed when I tried Lindt’s (outrageously expensive) version of the Dubai Chocolate bar. However, that didn’t stop my curiosity. In fact, it only motivated me to make something better and less average than your ordinary chocolate bar…
These Dubai Chocolate Cinnamon Rolls have to be one of the best ideas I’ve ever had. They contain all of the scrumptious elements of the Dubai Chocolate bar PLUS so much more! Each light and fluffy cinnamon roll is swirled with lusciously gooey cinnamon chocolate filling along with melty bits of milk and semi-sweet chocolate. Once baked to golden perfection, the rolls are slathered with the most divine topping of pistachio cream and toasted kataifi. Finally, the whole shebang is generously drizzled in rich chocolate ganache and sprinkled with chopped roasted pistachios.
Are you drooling yet?
Why You’ll Love These Dubai Chocolate Cinnamon Rolls
Supremely Soft and Doughy: Thanks to a few simple ingredients, these rolls are super fluffy, doughy, and probably the lightest cinnamon rolls you will ever have. Even the corner pieces remain soft for days! That is, if you don’t devour the entire pan within the first day…
Perfect Texture Harmony: When you combine fluffy swirls of dough with gooey cinnamon chocolate filling, delicately crisp yet creamy pistachio topping, and smooth chocolate ganache, you get the biggest mouthgasm. I kid you not, the moment I bit into one of these rolls, I literally sank into my seat and closed my eyes. I had finally reached a state of cinnamon roll nirvana.
A Fun and Delicious Spin On The Viral Trend: Although you could definitely try making the Dubai Chocolate bars, these cinnamon rolls are a unique and much more HEAVENLY spin on the viral trend. They’re also guaranteed to wow your friends and family IF they’re lucky enough to try one!
What is kataifi and where can I find it?
Kataifi, also known as Kadaif, is made of shredded phyllo dough, and it looks like a very thin, noodle-like pastry. It’s commonly used in Mediterranean and Middle Eastern desserts, and it’s known for its delicately crisp and airy texture. It’s often toasted in a skillet pan to create a nutty flavor and extra crispy texture.
Aside for Middle Eastern or Mediterranean grocery stores, you can usually find kataifi in most high-end supermarkets (Whole Foods, New Season, etc.) or online gourmet shops. You might need to check the refrigerated, frozen, or baking aisles, depending on whether they sell fresh, frozen, or dry packaged kataifi. I ended up purchasing it on Amazon, but I’ve heard that some Walmarts offer it as well.
How do you toast kataifi?
The best way to toast kataifi is in a large skillet pan, preferably one with high sides so that it doesn’t fly out everywhere. Start by melting a tablespoon of butter in the pan over medium heat. Once melted, add 1 and 1/4 cups kataifi, and use a wooden spoon to stir it around. Never leave the pan, and make sure to stir it constantly to achieve an even golden color. It should take anywhere from 8-12 minutes, and you’ll start to smell a nutty aroma.
What is the difference between pistachio cream and pistachio butter?
While doing some research, I found that many Dubai Chocolate recipes used pistachio cream and pistachio butter interchangeably. However, there’s a BIG difference. Pistachio butter is typically made from 100% ground pistachios, and it’s much thicker, pastier, and earthier in flavor. Pistachio cream, on the other hand, is much sweeter and creamier. It also contains other ingredients like sugar, oil, milk or white chocolate. The brand I used was Gusto Etna, and I bought it off of Amazon. On the label, it says “Pistachio Butter,” but as you can tell by the picture, it has a very creamy texture. You can also find it in high-end grocery stores, or gourmet shops like World Market.
What makes THESE rolls better than the rest?
As opposed to filling the cinnamon rolls with the pistachio cream-kataifi mixture and baking them, I topped them with the mixture instead. I was afraid that baking it into the rolls would make the kataifi chewy, rather than crispy. I also didn’t want this heavenly mixture to melt and get lost inside the roll. After all, it deserves to be front and center!
Since I didn’t use the kataifi mixture as the filling, I made up a cinnamon brown sugar filling with the ADDITION of cocoa powder. The warmth of the cinnamon pairs so perfectly with the deep richness of the cocoa powder, so this pairing is definitely a match made in flavor heaven. And in case that wasn’t enough, after the cinnamon-cocoa filling is spread on top of the dough, the entire thing is sprinkled with chopped milk AND semi-sweet chocolate. That means every deliciously doughy swirl is bursting with chocolate!
Can I make these cinnamon rolls ahead of time?
You most certainly can! In fact, I almost always make cinnamon rolls up the night before so that I can just pop them in the oven the next morning. All you have to do is prepare the cinnamon rolls up to the point of placing them in the baking dish. Instead of allowing them to do their second rise, cover them with plastic wrap, and place them straight into the refrigerator. The next morning, allow them to sit at room temperature for one hour before baking them in the oven. I wouldn’t recommend keeping them in the refrigerator longer than 16 hours.
What are some tips to keep the rolls extra fluffy?
Add Instant Pudding Mix: To keep the rolls extra pillowy, I like to add some instant vanilla pudding mix to the dough. Not only do they bake up super soft, but the pudding mix also adds a little sweetness, eliminating the need to add any sugar.
Don’t Add Too Much Flour: Adding too much flour to the dough can make the cinnamon rolls tough and dry. I like to start with 3 cups, and add no more than 3 and 1/4 cups. You can tell that enough flour has been added when the dough just cleans the sides of the bowl. It should still stick to the bottom of the bowl.
Don’t Over-Work the Dough: Resisting the urge to over-work or over-mix the dough will result in a softer sweet roll. The only kneading that’s necessary is done in the mixer. Once you’ve turned it out on the floured board, sprinkle a little flour onto it, and roll it out. Make sure the rolling pin is dusted with flour as well to keep it from sticking.
What is the best way to cut cinnamon rolls?
Unwaxed flavorless dental floss! This tip is a total game changer, folks. Not only does it produce the cleanest cuts imaginable, but it prevents the rolls from getting smashed. To cut with floss, simply tear off a piece (about 8-10 inches long), carefully shimmy it underneath the dough log to where you want to slice, pull both ends up and around the log, then pull tightly. Keep repeating these steps until you’ve got 12 even rolls.
Dubai Chocolate Cinnamon Rolls
Ingredients
Dough:
- ¼ cup warm water*
- 2 ¼ teaspoon active dry yeast (one 1/4-ounce packet)
- 1 teaspoon granulated sugar
- ¼ cup instant vanilla pudding mix
- 1 cup milk (warmed in microwave for 30-40 seconds)
- ⅓ cup unsalted butter, melted
- 1 Tablespoon Greek yogurt
- 1 egg
- ½ teaspoon salt
- 3-3 ¼ cups all-purpose flour
Filling:
- ½ cup unsalted butter, softened
- 1 ¼ cups brown sugar
- 2 Tablespoons cocoa powder (I used Dutch-processed)
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 2 ounces semi-sweet chocolate, finely chopped
- 2 ounces milk chocolate, finely chopped
Kataifi Topping:
- 1 Tablespoon salted butter,
- 1 ¼ cups Kataifi pastry dough
- ¾ cup pistachio cream
Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped or chips
- ⅓ cup heavy cream
To Decorate:
- ¼ cup roasted pistachios, chopped
Instructions
Make the Dough:
- In a glass measuring cup, combine the water, yeast, and sugar; set aside to foam for about 5-10 minutes.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the pudding mix and milk together until combined and thickened. Add the butter, Greek yogurt, egg, and salt, beating until fully combined.
- Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too soft, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
- Coat a large bowl with nonstick cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours. In the meantime, spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin, roll it out to an 18-by-12-inch rectangle.
- Make the filling by combining the butter, brown sugar, cocoa powder, cinnamon, and salt together in a bowl. Spread the filling evenly over the entire surface of the dough. Sprinkle chopped chocolate evenly over the brown sugar filling. Roll dough tightly into a log, ending with the seam side down. Pinch the ends to seal.
- Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut side down in the prepared baking dish. Cover tightly with plastic wrap.
*If Baking Immediately
- Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.
*Or...If You Want to Bake the Rolls the Next Day
- Place covered rolls in the refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
Baking:
- For either version, bake at 350ºF for 25-30 minutes, or until the brown sugar filling is bubbling and the rolls are lightly browned. I recommend placing a sheet of tin foil on top of the rolls for the first 10 minutes. While rolls bake, make the kataifi topping.
Make the Topping:
- In a large nonstick skillet, melt the butter over medium heat. Add the kataifi, and stir constantly until golden brown and crispy, about 8-12 minutes. Transfer to a medium bowl.
- Heat the pistachio cream for 15-20 seconds in the microwave to soften it up. Pour on top of kataifi and stir until completely combined.
Make the Ganache:
- Place the chocolate into a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to simmer, about 20-30 seconds. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes. Remove the plastic wrap and stir until smooth.
To Assemble:
- Spoon Kataifi topping on top of each roll, and spread evenly. Drizzle chocolate ganache on top of the cinnamon rolls. Sprinkle with chopped pistachios. Serve immediately.
- Rolls are best eaten fresh, but will keep in an airtight container at room temperature for 3 to 5 days. Reheat leftover rolls for 10-15 seconds in the microwave before serving.