Enjoy sticky chocolate rolls with rich chocolate icing in this twist on classic cinnamon rolls

INGREDIENTS

To bake sticky chocolate rolls with chocolate glaze, measure and prepare all the ingredients.

MIX DOUGH INGREDIENTS

In a stand mixer, mix all dough ingredients until smooth and stretchy.

PROVE THE DOUGH

Leave the chocolate rolls dough in a warm place, covered, until the dough doubles in size.

MAKE THE FILLING

Blend all filling ingredients in a food processor until mostly smooth with some small chocolate chunks.

TRANSFER THE DOUGH

After the first proof, transfer the dough onto a floured surface.

SHAPE THE DOUGH

Press gently to remove large air bubbles, then roll into a rectangle.

SPREAD THE FILLING

Spread the chocolate rolls filling evenly over the dough. Use an offset spatula or spoon back to get a thin layer.

ROLL

Tightly roll the dough from the long side into a 40cm (16 inch) spiral.

CUT

Slice the chocolate rolls into 12 pieces with a serrated knife. Chill the roll for easier cutting if needed.

PROVE THE CHOCOLATE BUNS

Let the chocolate rolls proof, covered, until they're puffy and risen.

BAKE!

Bake the chocolate rolls until deep golden and puffed, around 25 minutes.

MAKE THE CHOCOLATE GLAZE

While chocolate buns are baking, combine glaze ingredients, mixing to create smooth icing.

SPREAD AND SERVE

After baking, let chocolate rolls cool for 10 minutes, then top with chocolate glaze. Serve warm or at room temp.