Dubai Chocolate Cinnamon Rolls
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!
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.
Notes
*Different brands require different water temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the water too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.