Quick Crinkle Rolls with Chocolate
We love the smell of freshly baked yeast dough but not always have the time to go through the whole baking process. We came up with this recipe a while ago when Helen was small and there was no time to bake our usual chocolate yeast buns.
We called them Crinkle Rolls as they will double, almost triple in size while baking and crack in places.
In flavour this roll places itself somewhere between scone (biscuit) and yeast bun. It’s buttery, eggy, soft and baked on natural yogurt for lighter texture. You don’t use any yeast in the process, only few simple ingredients. Preparation takes 15 minutes.
All in all - super fast sweet rolls, soft and buttery with melted chocolate inside.
You will start baking process by mixing all dry ingredients. Then you rub butter with your hands to form crumbly texture. In the next step yogurt is mixed with milk and eggs and then combined with buttery crumbles. The batter is mixed in the bowl until the dough is formed - few quick moves (2 minutes of mixing by hand).
Once the dough is formed, it’s transferred onto the work surface - no need to knead here, the only move needed is to fold the dough in 3 (same way as you fold business letter). The dough is then divided into 8 parts.
The texture of the dough will be a little bit sticky. You will need to lightly flour your hands to flatten each dough piece. Then you will place chocolate and wrap it into a little parcel/roll shape. At the end you will brush rolls with egg wash and sprinkle with cinnamon topping. Rolls are then baked immediately.
Yield: 8 rolls
Active time: 15 minutes prep + 22 minutes baking
Tin: baking tray
- 3 cups* all-purpose flour (450g) + 3 Tablespoons (30g) for kneading and shaping
- 1/2 cup (100g) white granulated sugar
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 65g unsalted butter, straight from the fridge
- 3/4 cup (180g) natural yogurt, straight from the fridge
- 1/4 cup full-fat milk, straight from the fridge
- 2 large eggs, straight from the fridge
- 8 teaspoons Nutella, room temperature or coarsely chopped chocolate
- 1/4 cup white granulated sugar (50g) mixed with 1 Tablespoon cinnamon
- 1 egg mixed with 1 Tablespoon full-fat milk
*cup = 250ml cup
1. Preheat oven to 190C. Line baking tray with parchment paper.
2. Prepare dry ingredients: Mix flour with baking powder, baking soda, salt and sugar. Set aside.
3. Prepare wet ingredients: Whisk yogurt with milk and eggs until combined. Set aside.
4. Prepare dough: Cut butter into pieces and mix in with dry ingredients (from Step 2) until crumbly texture is formed. You can use pastry cutter or knife to do that. Alternatively, to speed up the process, you may opt to rub the mixture in your hands - same quick move you make when your hands are cold - just keep it short as you don’t want to melt the butter. Once the mixture is crumbly add wet ingredients (from Step 3) and mix by hand until dough is formed (2 minutes). The dough will be still sticky so you have 3 Tablespoons of flour to add here - add 1 at a time and form the dough.
5. Shape: Once the dough is formed transfer it onto the lightly floured work surface, fold in three (same way you would fold business letter), form circle shape (3-4cm thick) and cut into 8 parts. Lightly flour your hands and flatten each piece into 2 cm thick circle and place 1 teaspoon of Nutella on each. Transfer rolls onto the baking tray - keep the pointy end at the bottom when placing on the baking tray. Brush with the egg wash and sprinkle with cinnamon topping. Place maximum of 6 rolls on 1 baking tray as rolls will double or even triple in size while baking.
6. Bake at 190C for 10 minutes then lower the temperature to 180C and bake for another 12 minutes until golden. Once baked cool the rolls for 15 minutes before serving.
1. The dough will be slightly sticky while forming rolls. Once you use full 480g of flour don’t add any more. Just lightly flour your hands which will help in shaping. The more flour you add at this stage the harder the rolls are going to be.
2. Shape up the rolls a little bit more on the baking tray. The rolls should be approx. 3cm tall.
3. Butter - act swiftly preparing crumbly texture. You don’t want to melt the butter. As you can see on the pictures there are butter streaks in formed dough - so not all butter is fully worked in. Those streaks will then form fluffy texture in the roll while baking.