Chocolate Cinnamon Scrolls

These cacao cinnamon scrolls are a wholesome take on a classic favourite! The soft, fluffy dough is made without refined sugar and rich with cacao powder, which naturally contains polyphenols and magnesium.
Paired with cinnamon, melted dark chocolate and a sweet, creamy icing, these scrolls are the most delicious sweet treat!

Makes: 12 | Time: 3 hours

Ingredients:

• 4 ½ cups plain flour
• ½ cup coconut sugar
• 2 ¼ tsp instant yeast
• 1 tsp salt
• 1 egg, room temperature
• 1 ½ cups Mungalli milk
• 85g butter

Filling:

• ½ cup coconut sugar
• 1 tbsp Flannerys cacao powder
• 1 tbsp cinnamon, ground
• Vego chocolate melts, optional

Icing:

• 2 cups icing sugar
• 2 tbsp butter, melted
• 2 tbsp Mungalli milk
• 1 tsp vanilla extract

Method:

1. In a stand mixer, whisk together 2 cups of flour, sugar, yeast, and salt on low speed.
2. Meanwhile, gently warm the milk and butter together (it should be lukewarm to touch).
3. Pour the milk mixture into the flour, add an egg, and mix on low speed until combined. Increase to high and beat for 2 minutes. The dough will be a thick batter consistency.
4. Switch to the dough hook on your stand mixer. Add 1 1⁄2 cups flour and mix on low until combined, scraping down the bowl. Add the remaining 1 cup flour and mix until the dough pulls away from the sides and forms a ball.
5. Knead on medium-low speed for about 10 minutes, until smooth and stretchy. Cover dough with a clean tea towel or cling wrap and let rest for 1 hour or until doubled in size.
6. While the dough is resting, combine coconut sugar, cacao powder and cinnamon in a small bowl. Set aside.
7. Place the dough on a lightly floured surface and roll out so the dough becomes a large rectangle, about 1cm thickness. Spread room temperature butter over the dough, sprinkle the sugar mixture evenly on top, and gently press it in your chocolate chips.
8. Roll the dough tightly into a log and cut into 12 rolls. Place rolls on a large baking tray and cover for 1 hour.
9. With 20 minutes left, preheat the oven to 180’C fan force. Bake scrolls for approx. 30 minutes or until golden brown. Cool in the pan and then transfer to a cooling rack.
10. While cooling, combine icing sugar, milk, butter and vanilla extract in a jug. Pour generously over the top. Enjoy fresh or gently warm them up before eating over the coming days!