Chocolate and Cinnamon Rolls


2 cups warm milk
1/4 cup sugar
4-1/2 teaspoons (2 envelopes) active dry yeast
1-3/4 sticks unsalted butter, melted, plus extra for greasing
2 teaspoons vanilla paste or extract
1 egg, plus 1 egg, beaten
8 cups all-purpose flour, plus extra for dusting


3 ounces semisweet chocolate, grated
1 stick unsalted butter, melted and cooled
1 cup firmly packed dark brown sugar
3 tablespoons ground cinnamon


2/3 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon water


  1. Start by making the dough. Put the milk, sugar, yeast, melted butter, vanilla, and whole egg into the bowl of a freestanding mixer fitted with a dough hook, then mix together until smooth. Sift the flour, then gradually add to the bowl, mixing until the dough comes away from the side of the bowl. Place the dough in a large, lightly floured bowl and cover with plastic wrap or a damp dish towel. Let rise for 45 minutes-1 hour at room temperature, or until the dough has almost doubled in volume.
  2. To make the filling, beat the grated chocolate, cooled melted butter, sugar, and cinnamon in a bowl to a smooth, spreadable paste and put to one side.
  3. When the dough has risen, punch it down to release the air, then turn out onto a lightly floured surface. Roll out the dough to a 1/2-inch thick rectangle, about 11 x 27 inches. Using a spatula, spread the filling all over the dough. Starting at a long edge, roll the dough into a long log shape without stretching it. Using a sharp knife, cut into slices about 2-1/2 inches wide. Place them on two greased and floured baking sheets. Cover with plastic wrap or a damp dish towel and let rise for 30 minutes.
  4. Preheat the oven to 400°F. Meanwhile, add the water to the beaten egg to make an egg wash. Use a pastry brush and lightly brush the tops of the rolls with the egg wash.
  5. Bake the rolls in the oven for 10 minutes, then reduce the heat to 350°F and cook for another 15-20 minutes, or until golden brown, cooked in the center, and the rolls sound hollow when tapped on the bottoms.
  6. Meanwhile, to make the glaze, mix together the confectioners’ sugar, vanilla, and water in a bowl. As soon as the rolls are cooked, brush them generously with the glaze and let cool. These are fantastic served with coffee or hot chocolate.

Makes 11 rolls.

Source: Chocolat