Today is National Sticky Bun Day! I love Cinnamon Buns, and what could be better than Chocolate Sticky Buns! Here's a great vintage Betty Crocker Gold Medal Flour Advertisement and Recipe for Chocolate Cinnamon Buns.
Chocolate Cinnamon Buns
3/4 cup warm water (not hot - 110 to 115 degrees)
1 package active dry yeast
1/4 cup shortening
1 teaspoon salt
1/4 cup sugar
1 egg
1/3 cup cocoa (use DARK cocoa for richness)
2 and 1/4 cups sifted flour
1 Tablespoon soft butter
1 and 1/2 teaspoons cinnamon
3 Tablespoons sugar
chopped pistachio nuts (or almonds or pecans)
In mixer bowl, dissolve yeast in warm water. Add shortening, salt,
sugar, egg, cocoa and 1 cup flour. Beat 2 minutes, medium speed on mixer
or 300 vigorous strokes by hand. Scrape sides and bottom of bowl. Stir
in remaining flour; blend well. Scrape sides of bowl.
Cover with cloth; let rise in warm place (85 degrees) until double in
bulk, about 1 hour. (If kitchen is cool, place dough on rack over bowl
of hot water; cover completely with towel.) Stir down by beating 25
strokes. Turn soft dough out on well floured cloth-covered board. Roll
into rectangle, 12 x 9". Spread with butter; sprinkle with
cinnamon-sugar mixture. Roll up, beginning at wide side. Pinch edge into
roll. Cut 12 pieces. Place in greased 9" square pan. Let rise in warm
place (85 degrees) until double, about 40 minutes.
Heat oven to 375 degrees (quick mod.). Bake 25 minutes. Remove from pan,
frost top immediately with icing (3/4 cup sifted confectioners' sugar
moistened with cream or milk to spreading consistency.) Sprinkle with
chopped nuts. Serve warm.
2 comments:
Hm, I like the concept (chocolate, what's not to like?). But I think I'd prefer it with the chocolate being chunks or grated in the filling
Yes, that would be awesome, Libby..
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