Ingredients

Method

For the dough
• 500 g flour
• 50 g cocoa powder
• 1 packet instant dried yeast
• 100 g castor sugar
• 1 cup milk, warmed
• 1 free-range egg
• 60 g butter, melted
• 1 t vanilla extract
For the filling
• 125 g butter, melted
• 200 g Muscovado sugar
• 2 T ground cinnamon
• 200 g dark chocolate, finely chopped
For the topping
• 70 g icing sugar
• 1 t vanilla extract
• 3 T milk

Method

Ingredients

1. To make the dough, mix the dry ingredients together in a large bowl, then make a well in the centre and add in all the wet ingredients.

2. Mix together to form a dough then turn out onto a floured surface and knead for 5 minutes until smooth.

3. Place the dough in a greased bowl, cover and allow to rise for 1 hour.

4. To make the filling, mix together the butter, sugar and cinnamon.

5. Once the dough has risen preheat the oven to 180°C then roll out on a floured surface until 1 cm thick. Spread the filling evenly over the dough then top with chopped chocolate.

6. Roll the dough into a log then, using a sharp knife, divide the log into 8 equal pieces.

7. Place the rolls into a greased 30 x 20 cm baking dish and allow to rise (covered) for a further 20 minutes.

8. Bake the rolls for 25 minutes.

9. To make the topping mix together the icing sugar, vanilla and milk.

10. Once cinnamon rolls are baked, pour the topping over them while it's still hot. Serve warm.

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