Rebecca Ames Photography | Chapel Hill Wedding Photographer

Mexican Chocolate Cranberry Cinnamon Rolls

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I've had one of those days. You know the ones, where you just need a little pick me up, because everything just seems difficult. So, I went into the kitchen looking for something to soothe my soul. I found nothing. Now, you need to know- I have two distinct personalities. 'Daytime Me' and 'Nighttime Me'. 'Daytime me' is the one who buys carrots, honey crisp apples, strawberries, milk, thick rolled oats and whole wheat flour. 'Night time me' buys ice cream, chocolate covered pretzels, truffles. Today 'night time me' was bursting to get out, but 'daytime me' was the last person to the grocery store. So it took a little invention and creativity, but we found joy. Here is my latest creation. Mexican Chocolate Cranberry Cinnamon Rolls. They aren't super sweet. Just enough for you to realize that your eating something chocolatey but not so much that you think you might go into a diabetic coma after.


3/4 c. Warm Milk, I used homemade rice milk

1 Tbl. Yeast

1/2 c. Brown Sugar, or more to taste

3 Tbl. Butter or margarine

1 tsp. Salt

2 Eggs

3 c. AP Flour

1 tsp. Cinnamon

1/2 c. Cocoa

Dissolve the yeast in the milk and sugar. Wait ten minutes. Dump everything else in the bowl. Turn on the kitchen aid and wait till it forms a ball, that feels velvety to the touch. Let rise 30 minutes. Roll out to a rectangle, brush on some melted butter, cocoa powder, and brown sugar. Add some dried cranberries. Roll. Slice. Put them on a pan. Let rise again for 30 minutes. Bake at 350 for 30 minutes. Let cool. Enjoy.