I'm so glad the holidays are over. Don't get me wrong...I love Thanksgiving and Christmas, but they just seem to get more and more stressful as the years go on. I'm just ready to get some semblance of normalcy and routine back into my life! That being said - I hope everyone had an amazing holiday with their friends and family. I got to spend the morning with Keeva, my Mom, Dad, my sister Kayla, her friend Jay, and my parent's two dogs Sampson and Nana. Then we all went to my Grandparents house to spend Christmas evening with them! I have a huge family - so it was loud and crazy, but I wouldn't want it any other way!
|Keeva enjoying one of her presents she got for Christmas!|
I've had the idea of making German chocolate cake rolls floating around in my head for a couple of months, but with the holidays going on the past couple of months I've put the idea on the back burner. I spent my time making enough Christmas cookies to feed an army - so anything not holiday related had to wait. I made these yesterday morning and let me tell you - they're so decadently rich. You're going to love them...I know I did. I had 4 of them in 20 minutes.
*Makes 10-12 rolls*
- 3/4 cup non-dairy milk
- 1/4 cup light oil
- 1/4 cup applesauce
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp salt
- 1/3 cup sugar
- 1 1/2 tsp yeast
Preheat the oven to 350 degrees F.
In a large bowl mix together the milk, oil, applesauce, lemon juice, and vanilla extract. In a separate bowl - sift together the flour, cocoa powder, salt, sugar, and yeast. Combine with the wet ingredients and mix together until well incorporated. Roll the dough out onto a floured surface and knead for 5-10 minutes. Once you're done kneading the dough - place the dough in a greased bowl, cover with a towel, place the bowl in a warm location, and allow to rise for 2 hours.
While the dough is rising, mix together the filling ingredients.
- 3/4 cup shortening
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1/2 cup coconut flakes (shredded coconut works too!)
Mix together all of the filling ingredients in a small bowl. Set aside until it's time to spread onto the dough.
When the dough has about doubled in size - roll back out onto a lightly floured surface. Punch the dough down and then roll out into a 12x16 rectangle. Take the filling ingredients and spread evenly onto the rectangular dough. Roll up the rectangle tightly to form a log. Cut the log into one inch pieces and place in an oiled baking dish.
Let the unbaked rolls sit in a warm place while covered with a towel until they doubled in size again. Bake in the 350 degree F oven for 20-22 minutes.
While the rolls are baking, you can mix together the icing.
- 1/2 cup powdered sugar
- 3-4 tbsp non-dairy milk (add enough to reach your desired consistency)
- 1/2 tsp vanilla
Sift the powdered sugar and then whisk in the non-dairy milk and vanilla. Once the rolls are done, allow them to cool slightly. Pour the icing over the rolls and serve slightly warm.