Homemade cinnamon rolls with cinnamon and melted Easter chocolate.
400g Strong White Flour
7g Dried Active Yeast
180ml Whole Milk
35g Caster Sugar
60g Unsalted Butter, melted
1 Egg + 1 Egg Yolk
Pinch of Salt
For the filling
85g Soft Brown Sugar
1 tsp Ground Cinnamon
60g Unsalted Butter, softened
200g Left-over Easter Chocolate, chopped into chunks
Gently warm the milk until just warm. Sprinkle over the yeast and allow to ‘bloom’ for 5 minutes. Combine with the egg, egg yolk and caster sugar. Mix in the flour and salt with a wooden spoon until just combined.
When the mixture is becoming too hard to stir, tip out onto a lightly floured surface and knead or use a free-standing mixer with a dough hook, for 8-10 minutes until you have a smooth dough.
Grab a large clean bowl and lightly oil with a neutral oil. Tip the dough into the bowl and cover the bowl with a clean damp cloth. Set the dough aside and allow to double in size.
In the meantime, mix the butter, cinnamon and brown sugar and 125g of the chocolate.
This is your filling mixture.
Tip the risen dough onto a clean, lightly floured surface. Knead for a couple of minutes then roll out the dough to be roughly 35 x 25cm. Spread over the filling mixture, leaving about 2cm around the outside of the dough.
Starting at the 25cm end, roll up the dough into a tight Swiss roll like sausage. Take a sharp knife and slice the roll into 9-12 rings. Line a deep baking tin and place the sliced rings onto it. Cover with a clingfilm and allow to rise for another 30 minutes or until doubled in size.
Pre-heat the oven to 180°C.
After the rolls have risen remove the clingfilm and bake for 15-20 minutes.
Alternatively, you could slow proof the rolls in the fridge overnight and bake in the morning.
Remove from the oven and allow to cool slightly before removing from the tin. Melt the remaining chocolate in the microwave, drizzle over the cinnamon rolls and serve.