bohemianwanderer – A chocolate brownie roll filled with cinnamon buttercream offers a creative twist on traditional brownies and Swiss rolls. The dessert combines a soft chocolate sponge with a creamy cinnamon filling before being finished with icing and a cinnamon sugar topping.
Designed to serve eight people, the recipe requires approximately 15 minutes of preparation and one hour of baking. However, the brownie must cool for four to six hours before assembly, making it an ideal dessert to prepare in advance.
The recipe begins by melting diced unsalted butter in a heavy-based saucepan over medium heat. Cooks stir the butter continuously to prevent it from burning and to ensure an even texture.
Once the butter has melted, cooks add dark chocolate containing around 70 percent cocoa. They continue stirring until the chocolate melts completely, creating a smooth and glossy base.
Next, cooks mix caster sugar and vanilla extract into the chocolate before adding plain flour and baking powder. They stir the dry ingredients until no visible lumps remain, forming a smooth chocolate batter.
In a separate bowl, cooks whisk the eggs until they become light and frothy. They then gently fold the beaten eggs into the chocolate mixture to preserve as much air as possible.
Next, cooks pour the finished batter into a lined Swiss roll tin measuring approximately 20 by 30 centimetres. They spread the batter evenly before baking it in a preheated oven at 180 degrees Celsius, or 160 degrees Celsius for fan ovens, for about 20 minutes.
After baking, cooks turn the brownie onto baking paper or a clean tea towel. They remove the original lining paper while the brownie is still warm.
Cooks must work quickly because the brownie needs to be rolled while it remains pliable. Rolling it immediately helps establish its shape and reduces the risk of breaking later.
Finally, cooks leave the rolled brownie to cool completely for at least four to six hours. This resting period allows the structure to firm while retaining enough flexibility for filling.
Cinnamon Buttercream and Sweet Icing Complete the Brownie Roll
While the brownie cools, cooks prepare the cinnamon butter filling. They beat the softened butter until smooth before gradually incorporating the icing sugar to create a creamy consistency.
Next, cooks add milk and ground cinnamon to complete the filling. They stir the mixture until smooth, producing a lightly spiced buttercream that complements the rich chocolate sponge.
Once the brownie has cooled completely, cooks carefully unroll it. Although the brownie may crack naturally during this stage, the filling helps hold the dessert together.
Cooks spread a generous layer of cinnamon butter filling evenly across the brownie using a palette knife. They then gently roll the sponge back into its original shape.
If cracks appear, the buttercream acts as an edible adhesive that helps reconnect the pieces while maintaining the appearance of a Swiss roll. After assembling the dessert, cooks chill it for around 30 minutes to firm the filling.
Next, cooks prepare a simple icing by mixing icing sugar with small amounts of water until it reaches a thick, glue-like consistency. The icing adds a decorative finish without overpowering the flavours.
After chilling, cooks drizzle half of the icing over the brownie roll before slicing it into eight equal portions. They then arrange the slices on a serving plate for the final presentation.
Finally, cooks mix caster sugar and ground cinnamon to create a sweet finishing dusting. They sprinkle the mixture generously over the slices before drizzling the remaining icing across the top.
The finished dessert combines several contrasting textures. The soft brownie sponge pairs with the creamy butter filling, while the icing and cinnamon sugar provide a delicate sweetness.
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Chocolate and cinnamon have long been recognised as complementary flavours. The warm spice balances the richness of dark chocolate, creating a dessert that feels both indulgent and aromatic.
The recipe also offers a practical solution for cracked brownie rolls by incorporating the filling into the assembly process. Rather than treating cracks as a flaw, the method transforms them into part of the finished presentation.
