I used to make these often when my son was in school. The twinkle in his eye as he would assemble the whole dessert gleefully would make my day.
He would put a large scoop of ice cream and then pour oodles
of homemade chocolate syrup before digging in.
I stopped making these once he left for college.
When I was asked by Plattershare to review Kalya brand of
cocoa powder and showcase some recipes using it, the first thought that came to
my mind was to recreate these chocolate walnut Cinnamon Buns.
Irony is that my not so young son is coming back home in two
days time. Hoping to see the same twinkle in his eyes.
Ingredients
For the filling
Butter 50 gms
Brown sugar 50 gms
Walnuts 50gms chopped finely
Cinnamon pd 1 tsp
For the buns
Flour 185 gms
Cocoa pd 18 gms
Brown sugar 15 gms
Baking pd 1 tsp
Cinnamon pd 1/2 tsp
Butter 15 gms chilled
Milk 100 ml
Banana 1 small.
Method
Filling
- Beat butter and Cinnamon pd till creamy.
- Add sugar and beat till light and fluffy, approximately 2-3 minutes.
- Mix in the walnuts.
- Keep it aside.
- Do not refrigerate.
For the buns
- Take a six inch round pan. Line the base with a parchment paper.
- Grease and dust with flour.
- Churn banana and milk in a blender.
- Strain it and keep it aside.
- Take all the dry ingredients and whizz them in a food processor.
- Cut butter into small cubes and add it to the flour mixture.
- Churn again to evenly distribute the butter through the flour.
- Take it out into a bowl.
- Now slowly add the banana milk mixture and using the tips of your fingers bring together the flour.
- If it feels dry add a tsp of water at a time.
- I used 1 tbsp water.
- Dust a parchment sheet with some cocoa powder and place the dough ball on it.
- Cover with another parchment sheet.
- Using a rolling pin, roll it out into a 12 by 10 inch rectangle.
- This will require some patience.
- Spread the filling evenly all over.
- Now with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll.
- Using a very sharp knife or a bench scraper cut the roll into six equal parts.
- Place the buns, cut side up in the prepared tin with very little gap between them.
- Preheat the oven to 200 degrees celsius.
- Now reduce the temperature to 180 degrees celsius and bake them for 20-25 minutes.
- Mine took 25 minutes.
- If you have a bread thermometer, then check, their internal temperature should read 190 degrees fahrenheit.
- Remove the pan to a wire rack.
- After ten minutes carefully remove them to a serving platter.
- Enjoy them plain with coffee or serve them warm with a scoop of vanilla ice-cream and a drizzle of homemade chocolate syrup.
