Tag Archives: flour

Chocolate Chip Caramel Rolls baked in Brown Sugar and Cinnamon

The PolyBlog
June 15 2026

Chocolate Chip Caramel Rolls baked in Brown Sugar and Cinnamon

No ratings yet
Share Print
Prep 1 hour
Cook 35 minutes
Rise 2 hours
Total 3 hours 35 minutes
I snagged the base for this recipe from a “Taste of Home Fall Baking – Fresh from the Oven” cookbook.
My first real attempt at a full baking recipe, part of a new goal for myself, so I started with what looked like an easy one. But it proved a little more challenging on the kneading and need for adjustments, plus multiple steps, so I'm going to raise it to moderate. The total time adds up with waiting for things to rise and then cook, so I'd push this to a weekend activity unless you can do a few early steps well before dinner time and then just cook at the end.
Servings 12 servings
Type Buns & Rolls
Method American
Pencil-sketch cattails rising from pond water

Ingredients

Dough
  • ¾ cup Water (warm)
  • 2 ¼ tsp Active dry yeast
  • ¾ cup Milk (2%)
  • 3 tbsp Canola oil
  • ¼ cup Sugar (more in Filling)
  • 1 ½ tsp Salt
  • 4 cups All-purpose flour
  • ¾ cup Chocolate chips (miniature, semi-sweet; more in Filling)
Filling
  • ¼ cup Butter
  • ⅓ cup Sugar (more in Dough)
  • 2 tbsp Cinnamon (ground)
  • 1 cup Chocolate chips (miniature, semi-sweet; more in Dough)
Syrup
  • 1 cup Brown sugar (packed)
  • ¾ cup Whipping cream (light)

Equipment

  • Oven
  • Hand mixer
  • Rolling pin
  • 2 Mixing bowl(s) (large)
  • 2 Mixing bowl(s) (small)
Pencil-sketch cattails rising from pond water Start Cooking

Method

Dough
  1. Starting with a large bowl, use 3/4 cup Water (warm) to dissolve the 2 ¼ tsp Active dry yeast.
  2. Warm the ¾ cup Milk (2%) and add it to the large bowl with the 3 tbsp Canola oil, ¼ cup Sugar, 1 ½ tsp Salt, and 3 cups All-purpose flour (3 cups only for this part).
  3. Use an electric hand-mixer to beat the mixture for 3 minutes. Note: The original recipe called for medium speed, but I confess this mixture was EXTREMELY gooey and I needed high speed just to make a dent.
    4. You can stir in the remaining flour to make a firmer dough, which should also reduce the stickiness.
  4. Place the dough onto a lightly floured surface and start kneading, adding in the ¾ cup Chocolate chips as you go. 8 minutes should do it, making the dough smooth and elastic.
  5. Place it all in a greased bowl, turning the dough over and around once in the bowl so the dough is greased on the top, bottom, and sides.
  6. Cover and let rise, 1 hour. It should double in size, particularly if in a warm area.
  7. Punch the dough down in the bowl, then turn it onto a lightly floured surface. Sprinkle flour on the rolling pin, then roll out the dough to make an 18×12-inch rectangle.
Filling
  1. Soften the ¼ cup Butter, either naturally or in the microwave, and spread it on the rectangle, keeping it within a border of about ½ inch around the edges.
  2. In a small bowl, combine the ⅓ cup Sugar and 2 tbsp Cinnamon. Sprinkle the mixture over the buttered rectangle (it should look like dusting, but a bit thicker).
  3. Dust the top again, this time with the remaining 1 cup Chocolate chips, gently pressing the chips into the dough.
    4. If you don't press the chocolate chips into the dough, they will simply shift and bunch up when you roll up the dough in the next step.
  4. Roll up the dough from the long side, making it look like a jelly roll. Pinch the final seam to seal.
    5. If you don't pinch it to seal it firmly, it will unravel when you cut and put it in the baking dish.
  5. Cut the “long roll” into 12 even-width slices.
Syrup
  1. Combine the 1 cup Brown sugar and ¾ cup Whipping cream in a small bowl. Pour into a 13×9-inch baking dish, which should be enough room for it to expand.
    2. The original recipe called for heavy whipping cream, which the store was out of, so I used light cream instead. It worked just fine, so I left it that way in the recipe.
  2. Take the 12 slices and lay them individually on their side (a cut-side down) on top of the syrup in the baking dish. Place them evenly in the pan, leaving room for them to expand.
Baking
  1. Cover and let rise. They should double in size in about 50-60 minutes. Start preheating your oven at the 45-minute mark.
  2. Bake at 375 ℉ until golden brown, 30-35 minutes in total depending on your oven and if it was fully preheated. Remove the baking dish from the oven.
  3. Let the rolls cool for 10 minutes, and then remove them from the container onto a platter/plate.
  4. Serve warm.
    5. We made 12, but these are extremely rich for a regular dessert. We cut them in half for serving.

Tried this recipe?

Let me know how it was!
Download PDF

Until the next sun rises…

PolyWogg signature in green with a dark blue quill at the end.

www.thepolyblog.ca

Extremely Rich Chocolate Cake (REC00004) – 🐸🐸🐸🐸🐸

The PolyBlog
November 6 2016

I snagged the base for this recipe from a “Taste of Home Fall Baking – Fresh from the Oven” cookbook. My first attempt at a proper cake, part of a goal for myself.

Type of mealCuisineDifficulty
Dessert, Side, CakeBakingEasy to Normal
Cooking TimeYieldRating
Prep: 40m
Baking: 40m
Cooling: 40m
Total: 2h		12 servings★★★★★

Ingredients

Cake

  • 1 package devil’s food cake mix
  • 1 cup sour cream
  • 1 package instant chocolate fudge pudding mix
  • 4 large eggs
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1/4 cup buttermilk
  • 2 tbsp chocolate syrup
  • 2 tsp vanilla extract

Frosting

  • 1 lb / 2 cups semi-sweet chocolate, chopped
  • 6 tbsp boiling water
  • 6 tbsp cocoa powder
  • 1.5 cups butter, softened
  • 1/2 cup confectioner’s / icing sugar

Main preparations

Cake

  1. In a large bowl, combine the devil’s food cake mix (1 package), sour cream (1 cup), instant chocolate fudge pudding mix (1 package), eggs (4 large), canola oil (1/3 cup), water (1/4 cup), buttermilk (1/4 cup), chocolate syrup (2 tbsp) and vanilla extract (2 tsp).
  2. Use an electric mixer to beat the mixture on low for 30 seconds and then on medium for another 2 minutes. The goal is to have them well-mixed.
  3. Grease and flour two 8-inch baking pans and pour the mixture evenly into the two pans. Note that you are making two the exact same size so that you can stack them later.
  4. Bake at 350 degrees for 40 minutes. Test to see if the two cakes are done with a toothpick by inserting it in the cake; the cakes are done when the toothpick comes out clean. (While the cake is baking, you can start on the frosting below.)
  5. When done, remove from the oven and let cool for 10 minutes in the pans, and then remove the cakes from the pans onto wire racks to cool completely (30 more minutes).

Frosting

  1. While the cake is baking and cooling, melt the chopped semi-sweet chocolate (2 lb / 1 kg) slowly in a microwave, 30 seconds at a time on low to medium, stirring until smooth. Let the chocolate cool for 20-30 minutes.
  2. While the chocolate is cooling, heat water (6 tbsp) to boiling and then, in a small bowl, dissolve the cocoa powder (6 tbsp).
  3. In a medium- to large-sized bowl, beat the softened butter (1.5 cups) and confectioner’s / icing sugar (1/2 cup) together. It should become almost fluffy, but don’t worry too much, as you are now going to add the melted chocolate. Beat the two mixtures until it is well-combined, and then add in the cocoa mixture and beat some more. If it starts adhering to the sides of the bowl, use a small spatula spoon to scrape it off and add it back into the mixture.

Combining the Cakes

  1. At this point, you should have two plain cakes resting on the wire racks and a bowl of frosting.
  2. Place one cake on a serving platter (whatever you want the cake to sit on for now as it will be difficult to move later).
  3. Use about 40% of the frosting to cover the top of it. This frosting will serve as the “middle” layer, and can be as thick or as thin as you want. Don’t worry about the sides at this point.
  4. Place the second cake on top of it, carefully, and then add frosting to the top and all around the sides, completely covering the cake.

Variations/Notes

  • I loved the outcome, but it was extremely rich, and there was way too much. It estimates 12 servings, but those are good-sized servings. I’d recommend halving the recipe and using smaller 4-inch cake pans if you have them (or use the 8″, it will just be a shorter cake).
  • In addition, you might reduce the frosting by a third whether you reduce/half the overall recipe or not. There was way too much frosting, and it is extremely rich.
  • For the chocolate, it suggested using small chunks and chopping them up. I found it easier to just use two cups of small chocolate wafers/chips, and just melting those.