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THE CHEW Caramel and Chocolate Cinnamon Rolls

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These Caramel and Chocolate Cinnamon Rolls will melt your heart!

1 packet dry active yeast
1/2 cup warm water
1/2 cup whole milk
3 tablespoons light brown sugar
1 teaspoon Kosher salt
1 egg
3 tablespoons unsalted butter (melted)
3-3 1/2 cups all-purpose flour
1/2 cup unsalted butter (room temperature, plus more for greasing)
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
4 ounces semisweet chocolate chunks (chopped)
1/2 cup walnuts (chopped)
4 1/2 ounces Werther’s® Original® Soft Caramels (1 bag, chopped)
1 cup walnuts (toasted)
flaky sea salt (to garnish)

In a medium bowl, add the yeast and warm water, and stir until the yeast begins to dissolve. Set aside for 5 minutes until it bubbles.
In a small saucepan, add the milk, and bring to a simmer. Remove from heat and set aside. In a stand mixer fitted with a dough hook, add the warm milk, sugar, salt, and egg, and mix on low to combine. Add the yeast mixture and mix until incorporated. Begin to add the flour, 1/2 cup at a time, until the dough comes together. Once it begins to pull away from the bowl, add in the butter and mix on high for 2 minutes. Remove the dough to a lightly floured surface and knead for 5 minutes. Return dough to the bowl, cover with a towel, and let rise in a warm spot for at least 2 hours or until doubled in size.
For the Filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, cinnamon, and salt, and mix to combine. Set aside.
To Assemble: Grease a 12-inch cast iron skillet with butter.
On a lightly floured surface, using a rolling pin, roll the dough into a 12×18-inch rectangle. Spread the filling over the dough, leaving a 1/2-inch border on all sides. Sprinkle the chocolate chunks, walnuts and Werther’s® Original® Soft Caramels over the filling. Roll the dough lengthwise, creating a pinwheel, then cut into twelve 1-inch wheels. Place each pinwheel closely together into the skillet, cut side up. Cover the skillet with a towel and proof for 1 hour or until doubled in size.
Preheat oven to 350ºF. When finished proofing, place the skillet into the oven and bake until golden brown, about 20 minutes. Remove from oven and let rest for 20 minutes before flipping onto a cake stand. Garnish with chopped walnuts and sea salt.
Tip: If you don’t want to make the dough, use store-bought pizza dough instead to make the pinwheels.

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