What’s better than cinnamon rolls with chocolate?
For the dough:
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 cups yeast
- 1 cup milk (I used 2%)
- 1/4 cup granulated sugar
- 1/3 cup (75g) olive oil
- 1 large egg, lightly beaten
- for the filling:
- 2 tbsp butter, melted
- 1/4 cup + 1 tbsp granulated sugar
- 1 tbsp ground cinnamon
- 1 tbsp cocoa powder
- for the glaze:
- 1 cup confectioners' sugar
- 1/2 tsp vanilla
- 4 tbsp milk
for the rolls:
1.In the bowl of an electric mixer, combine 1 and 1/4 cups of flour and the yeast.
2.In a small saucepan over low heat, combine the milk, sugar, and butter until the butter is melted and the mixture is warm, but not hot. If the mixture feels hot to the touch, pop it in the fridge for a few minutes.
3.Add the milk mixture to the flour/yeast, and beat on low for 30 seconds. Add in the beaten egg and beat for 3 minutes.
4.Add in the remainder of the flour and beat on high for 3-5 minutes until the dough pulls away from the bowl, and it's nice and smooth.
5.Place the dough ball in a lightly oiled bowl.
6. Cover with a kitchen towel. Place in a warm place to rise for 40 minutes.
7.Punch the dough down and turn onto a clean work surface. Allow to rest for 10 minutes.
8.In a small bowl, stir together the sugar, cinnamon and cocoa powder for the filling.
9.Roll out the dough to a thick rectangle. Brush the dough with almost all of the melted butter. Follow with the mini chocolate chips, lightly pressing them into the dough.
14.Cover and allow the rolls to rest in a warm place for 30 minutes.
15.Bake the rolls for 15-20 minutes until golden brown (mine baked 17).
For the glaze
17.Whisk the glaze ingredients together in a small bow.
18.Drizzle over the warm rolls.