Recipes and Cooking Chocolaty Butter-Nut Cinnamon Rolls By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Peter Krumhardt Bake Time: 30 mins Total Time: 30 mins Yield: 12 rolls Jump to Nutrition Facts Ingredients 2 cup powdered sugar ⅔ cup whipping cream 1 cup chopped mixed nuts ½ cup packed brown sugar 1 tablespoon all-purpose flour 1 tablespoon ground cinnamon 2 16 ounce loaves frozen sweet roll or white bread dough, thawed ¼ cup butter, melted 1 cup semisweet chocolate pieces ½ cup chopped mixed nuts 1 teaspoon shortening Directions For topping, in a medium bowl stir together powdered sugar and whipping cream until smooth. Divide mixture between two 2-quart rectangular or square baking dishes. Sprinkle the 1 cup chopped nuts evenly over mixture in baking dishes; set aside. For filling, in a small bowl stir together brown sugar, flour, and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle (if dough is difficult to roll out, let it rest a few minutes and try again). Brush dough rectangles with melted butter. Sprinkle filling, 1/2 cup of the chocolate pieces, and the 1/2 cup chopped nuts evenly over each rectangle. Roll up each rectangle, starting from a long side. Pinch dough to seal seams. Slice each rolled rectangle into 6 equal pieces. Arrange six pieces, cut sides down, in each prepared dish. Cover; let rolls rise in a warm place until nearly double in size (30 to 45 minutes). Use a greased toothpick to break any surface bubbles. Preheat oven to 375°F. Bake in the preheated oven for 30 to 35 minutes or until sides of rolls are brown and center rolls do not appear doughy (do not underbake*). If necessary to prevent overbrowning, cover loosely with foil during the last 15 to 20 minutes of baking. Cool in dishes on wire racks for 5 minutes; remove from dishes. In a small saucepan combine the remaining 1/2 cup chocolate pieces and the shortening. Cook and stir over low heat until chocolate is melted and smooth; drizzle over cinnamon rolls. Serve warm. *Note: The topping will turn to a caramel color as the rolls bake. If you pick up the baking dish, you should see the topping underneath the rolls appear caramel colored when the rolls are done. Print Nutrition Facts (per serving) 586 Calories 27g Fat 80g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 586 % Daily Value * Total Fat 27g 35% Saturated Fat 12g 60% Cholesterol 72mg 24% Sodium 176mg 8% Total Carbohydrate 80g 29% Protein 10g Vitamin C 0.6mg 3% Calcium 70.7mg 5% Iron 3.4mg 19% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.