Dark Chocolate Cinnamon Rolls

Instructions

1. 1

   In a large mixing bowl, combine flour, sugar, yeast, and salt.

   Tip: Use a digital kitchen scale for accurate measurements.

2. 2

   Gradually add the warm milk, whisking until a shaggy dough forms.

   Tip: Make sure the milk is not too hot, as it can kill the yeast.

3. 3

   Add the egg, melted butter, and vegetable oil; mix until the dough comes together.

   Tip: Use a stand mixer with a dough hook attachment for easy mixing.

4. 4

   Knead the dough for 10 minutes, until it becomes smooth and elastic.

   Tip: If kneading by hand, use a wooden spoon or a stand mixer with a dough hook attachment.

5. 5

   Roll out the dough into a large rectangle, about 1cm thick.

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Spread the melted dark chocolate chips evenly over the dough, leaving a 2cm border.

   Tip: Use a spatula to spread the chocolate, ensuring it covers the entire surface.

7. 7

   Sprinkle the cinnamon over the chocolate, then roll the dough into a tight log.

   Tip: Use a sharp knife or a pastry brush to create a clean edge.

8. 8

   Cut the log into 8 equal pieces.

   Tip: Use a sharp knife or a pastry cutter to achieve clean cuts.

9. 9

   Place the rolls in a greased baking dish, leaving space between each roll.

   Tip: Use a non-stick baking spray or parchment paper for easy release.

10. 10

    Bake in a preheated oven at 180°C for 20-25 minutes, or until golden brown.

    Tip: Check the rolls after 15 minutes and cover with foil if necessary.

11. 11

    Let the rolls cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Use a pastry brush to apply a glaze or powdered sugar, if desired.