When Life Gives You Yeasted Meringue Coffee Cake, Make Chocolate Meringue Cinnamon RollsMarch 27, 2011 at 12:05 am | Posted in Breads, Cakes, Daring Bakers, Dessert, Yeastspotting | 58 Comments
Tags: baking, Bread, Chocolate, cinnamon, Cinnamon Rolls, Cocoa, Daring Bakers, Meringue, Pecans, Yeast, Yeasted Meringue Coffee Cake
Many years ago, in the Pillsbury Bake-Off contest, a marshmallow wrapped in crescent dough and baked, won the Grand Prize. Who woulda thunk it?
I’ve never been a huge fan of yeasted coffee cakes. You know the cakey part of a NY style crumb cake? I never eat it. I pull off all the lumpy, sweet crumbs, I even search for lumps in the cake itself, ones that separated and slid into the doughy batter in hopes of camouflage. The carnage is torn remnants of golden cake, scattered around my plate in lots of odd patterns, left to wither and dry until slipped into the garbage mercifully.
I probably love every single yeasted bread, sweet and savory, that’s known to man, so why does yeasted bread suddenly become something ’feh’ for me when it’s called a coffee cake? Drakes. Yes, those little plastic-wrapped, miniature coffee cakes in a box, so moist, delicious and deceptively cute - but really evil, evil enough to make me want to eat a whole box in one sitting, evil enough that I hold all coffee cake ‘cake’ in comparison to them. I’m humbled to admit it, but yes, it’s true….ack.
Hmmm…it probably didn’t help that my father loved a good deal on one or two day old pastry from the local supermarket bakery, when I was growing up.
There are some exceptions to this ‘cake’ rule, like babka, with lots of filling, whether it be chocolate or cinnamon, and of course, huge, gooey cinnamon rolls, sticky buns etc..just give me lots of filling or goo with the yeasty base, and it’s alll goood as a yeasted coffee cake.
Italian (not French) meringue holds in the goo..a little seeping into the dough, lots of gooey goo. I think this is it for me. I don’t need as much filling to enjoy a yeasted coffee cake when meringue is baked onto the dough, stretching out the filling and making it well, just gooey-er The dough our host’s provided to us is rich, silky, sexy perfection – easy to work with, and extremely easy to eat. You cannot fail with this dough, no matter what you do with it, sweet or savory.
Ok..I admit, I sort of snuck into cinnamon rolls because I was worried it would be yet another plate of scrappy cake remnants, dry and withering, while we ate filling and parts of the cake with filling on it. With rolls, if it wasn’t moist or gooey enough, I could always drown it in cream cheese frosting on an individual basis.
Here’s some slight changes I made to come up with these chocolate meringue, gooey, cinnamon rolls.
- I used all the dough in the recipe (which makes two coffee cakes) to make one dozen chocolate meringue rolls.
- I made an Italian meringue in lieu of the french meringue in the recipe, then added dark cocoa, for a deep chocolate meringue.
- Combined the cinnamon with dark brown sugar instead of granulated.
- Increased the cinnamon and chocolate chunks (I used Jamie’s version)
- Topped the finished rolls with swirls and swirls of luscious cream cheese (aka – I could lick it off a dirty tire) frosting. However, these didn’t need any kind of frosting!
I guess you could say I turned the meringue filling into a chocolate marshmallow meringue, after whipping it with the hot sugar syrup into oblivion. However, this is a good thing when it came to rolling up the dough, — less leakage — and the chocolate, cinnamon sugar, and nuts sort of nestled in and stuck. I froze the rolled tube of gooey love prior to slicing to also aid in holding the filling in. I now wish I didn’t go to all those stops to hold the filling in, since seeing some of the crispy meringue bits on other Daring Baker’s cakes. Looks too tempting. I can’t wait to make this coffee cake again, as an actual coffee cake, with meringue seeping out of the cuts in the dough.
I love challenges that change my opinion, and this one most certainly reformed me as far as a yeasted coffee cakes go. A silky, rich dough plus meringue is now my go to yeasted coffee cake. Thank you Jamie and Ria for an eye-opening and delicious challenge!
Here’s a tip, a tip to anyone who loves to bake cinnamon rolls – ditch the butter that’s spread on the dough prior to cinnamon-sugar deposit, and use sweetened meringue instead. Not only is it better for you, but it gives you a gooey-er cinnamon roll. Now I know why a marshmallow wrapped in crescent dough and baked won the Grand prize in the Pillsbury Bake-Off many years ago.
For the recipe for this awesome meringue coffee cake, which you could make into my chocolate meringue cinnamon rolls, click HERE. To see all the mouth-watering coffee cakes. fillings and other doughy, meringuey creations my fellow Daring Bakers came up with, click HERE.
Finally, I’m submitting these rolls to Susan over at Wild Yeast for her weekly Yeastspotting bread baking showcase. I rarely have time to bake breads as of late, so when I do, I always send them her way :<).