Brioche dough – Flour: – Cocoa powder – Egg – Milk – Butter – Yeast – Sugar – Salt Chocolate filling – Sugar – Cocoa powder – Cinnamon – Butter – Vanilla Chocolate glaze – Cocoa powder – Sugar – heavy cream
Place all the ingredients in a large mixing bowl, flour, salt, sugar, milk with yeast, melted butter and egg.
Mix with the hook for 5 to 7 minutes, until the dough forms a soft, homogeneous ball. Leave to rise for 2 hours, until doubled in volume.
Roll out the dough to form a long rectangle of about 3 to 5 mm. Spread butter in a thin layer
Spread the sugar, cinnamon and cocoa mixture over the entire surface, crushing it with your hands so that it sticks to the butter.
Gently roll into a tight sausage. Cut with a knife into 9 to 11 equal parts.
Place the chocolate rolls in a rectangular dish and cover with a cloth to let them grow a second time for 30 minutes to 1 hour.
Combine all ingredients in a bowl and mix with a fork until you have chocolate glaze. Spread glaze over warm rolls.
Enjoy with fresh fruit, vanilla ice cream or a good cup of coffee.
Return to the original flavor of a good traditional cinnamon roll with cream cheese glaze.