Chocolate Cinnamon Roll Cake with Orange Icing
 
Prep time
Cook time
Total time
 
Easiest fluffiest Giant chocolate cinnamon roll cake with a heavenly orange juice icing. Breakfast, anyone?
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Ingredients
Dough
  • 2 and ¾ cups unbleached all purpose flour
  • 3 tbsps granulated sugar
  • 1 tsp salt
  • 2 and ¼ tsp instant yeast (If using active yeast, make sure you let it rise additional 50% of the time stated)
  • ½ cup water
  • ¼ cup milk ( I used 2%)
  • 3 tbsp unsalted butter
  • 1 large egg, at room temperature
Filling
  • 3 tbsp unsalted butter, softened
  • 1 and ½ tbsp cinnamon powder
  • 2 tbsp granulated sugar
  • 1 cup semi sweet chocolate chips or your favorite kind of chocolate, chopped or chips
Orange Icing
  • 1 and ½ cup powdered sugar
  • 3 tbsp milk or water
  • 1 tsp vanilla extract
  • 3-4 tbsp orange juice
Instructions
Dough
  1. In a bowl, add 2 and ¼ cups of flour, sugar, salt and yeast and stir it around. Keep aside.
  2. In another bowl, add water, milk and butter and melt in the microwave until butter is almost melted. The mixture will be hot to touch.
  3. Add this butter mix to the dough mix and add a large egg. Mix using a spatula until smooth. Add slowly the remaining ½ cup of the flour. You are looking for a soft dough that pulls from the sides of the bowl. I used only ¼-1/3 cup of flour but you might need full ½ cup. Transfer the dough to a floured surface and knead for 3-4 minutes.
  4. Transfer to an oiled bowl and cover tightly and let it sit for 30 minutes until it rises a bit. It usually won't double up but thats ok.
  5. Roll out the dough on a floured surface to 12*15 inches rectangle. In a bowl, mix all the filling ingredients except butter. Brush the softened butter all over the rolled out rectangle. Then using your fingers, sprinkle the chocolate-cinnamon filling so it covers the dough evenly. Now cut the dough lengthwise into 6 equal strips. I usually use pizza cutter for cutting as it makes it really easy to cut.
  6. Take a 9-11 inch diameter round baking pan and spray with some oil. Take the first strip and roll it very gently MAKING SURE NOT TO ROLL IT TIGHTLY as we need some room for the dough to rise. Don't panic as you see most of the filling falling on the working surface. Once you roll that strip, transfer to the center of the bowl and the filling that came out, using your hands sprinkle it on top and if you can inside the little spaces you see from top. Roll the second strip around it gently. Be slow, have patience and keep repeating until you a giant rolled out dough cake. Make sure you sprinkle all the leftover filling. Loosely cover the dough and place in a warm draft free place for around 90 mins.
  7. If you want to let it sit overnight, then instead transfer it to a refrigerator.
  8. When ready to bake, pre heat oven to 350F. Bake uncovered for first 15 minutes and then bake covered with aluminium foil to prevent over browning for another 15-20 minutes.
  9. Meanwhile make the icing. Add all the ingredients in a bowl and stir until smooth. For thicker icing, add more sugar and for thinner icing, add more juice or water/milk.
  10. Once the cake is done and out of the oven, let it sit for 3-5 minutes and then pour the icing so it goes in all nook and crannies.
  11. Serve.
Notes
Basic cinnamon roll dough recipe adapted from SallysBakingAddiciton.com
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/chocolate-cinnamon-roll-cake-with-orange-icing/