Woolen bread with cinnamon and chocolate (Roll-roll)

Votes: 3

How to Make - Cinnamon Chocolate Wool Bread (Roll Roll)

Time: 4 hours.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 411, total fat 18 G., saturated fats 11 G., proteins 8 G., carbohydrates 56 G., fiber 2 G., cholesterol 99 mg, sodium 231 mg, sugar 27 G.

Wool bread got its amusing name from its resemblance to a skein of wool thread. To achieve this effect, yeast dough is cut into thin strips and rolled into a log. This bread was first introduced on YouTube by Malaysian food blogger Apron, and since then, its popularity has only grown online. People have also started adding various fillings to the dough, like this cinnamon and chocolate recipe. The bread takes on the flavor of cinnamon rolls and looks very impressive.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Yeast dough

2 and 1/4 tsp (1 packet 7 g) active dry yeast
2 tbsp + 1/4 tsp granulated sugar
2 and 2/3 cups bread flour
1/3 cup dry skim milk, sift if necessary
1 teaspoon coarse salt
4 tbsp melted unsalted butter, plus extra for greasing the pan
2 large egg yolks
2 tablespoons unsweetened cocoa powder
Special equipment: springform baking pan with a diameter of 22 cm.

Filling

2 tbsp. granulated sugar
2 tablespoons light brown sugar
2 teaspoons cinnamon
1 tsp bread flour + extra for dusting
3 tbsp softened unsalted butter, plus extra for greasing the pan
1 large beaten egg, to brush the bread with before baking

Cream cheese frosting

60 g softened cream cheese
4 tablespoons softened unsalted butter
1.5 cups powdered sugar
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, eggs, dry milk, vanilla extract, cream cheese, powdered sugar, cocoa, brown sugar, cinnamon, yeast dough

Cooking the dish according to the recipe:

Chocolate and plain dough

In a small bowl or liquid measuring cup, microwave 3/4 cup water to 104°F (40°C). Sprinkle with yeast and 1/4 teaspoon granulated sugar and stir to dissolve. Let stand until foamy, about 5 minutes.
Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the bread flour, dry milk powder, salt, and the remaining 2 tablespoons of granulated sugar until smooth. Combine the melted butter and egg yolks with the yeast mixture, then pour into the mixer bowl over the flour mixture. Mix on medium speed until a fluffy ball of dough forms. Increase the speed to medium-high and continue mixing until a smooth, slightly sticky ball forms, 3 to 4 minutes.

Woolen bread with cinnamon and chocolate (Roll-roll)

In another small bowl, combine cocoa powder and 5 teaspoons hot water until a thick paste forms; set aside.

Divide the dough in half and place one half in a medium, buttered bowl, turning to coat with butter.

Cover tightly with cling film or a kitchen towel.

Return the other half of the dough to the mixer bowl and add the cocoa mixture.

Mix on medium speed until the dough is smooth. Transfer the chocolate dough to another greased medium bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1–1.5 hours.

Filling

Sugar with cinnamon: Combine granulated sugar, brown sugar, cinnamon, and flour in a small bowl until well combined; set aside.

Cut the dough into rolls: knead the regular and chocolate dough.

Then cut each into 6 equal pieces (12 pieces total).

Lightly flour a clean work surface. Using a rolling pin, roll out 1 piece of regular dough and 1 piece of chocolate dough into two long rectangles, about 10 cm wide and 20 cm long.

Place the chocolate dough directly on top of the regular dough.

Using a scraper or knife, cut half of the layer into thin strips (approximately 0.3 cm wide), leaving the other half uncut.

Spread 0.5 tbsp softened butter on the whole side of the dough.

Then sprinkle evenly with 2 teaspoons of the sugar-cinnamon mixture.

Fold the dough inward about 0.5 cm on both sides to prevent the cinnamon mixture from falling out, then roll the dough tightly from the uncut edge to the cut edge, seam side down. The dough should look like a skein of yarn. Set aside.

Repeat the same with the remaining dough to make a total of 6 rolls.

Place the dough into the baking pan: Grease the bottom and sides of a baking pan. Place the dough rolls around the perimeter of the pan (they should fit tightly together and touch).

Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
Preheat oven to 175°C.

Unfold the dough and brush with beaten egg.

Bake until bread is puffed, deep golden brown, and internal temperature reaches 185°F (88°C) on a digital thermometer, 25 to 30 minutes.

Let cool on the baking sheet for at least 15 minutes, then run a spatula around the edges. Open the pan and remove the bread. Serve warm or let cool to room temperature.
Cream cheese frosting

Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the powdered sugar and vanilla and beat until smooth. Cover and let sit at room temperature until ready to serve.