Ruby Chocolate Cinnamon Rolls

Instructions

1. 1

   In a large mixing bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Stir to dissolve the yeast, then let it sit for 5 minutes, or until foamy.

2. 2

   In a separate large mixing bowl, whisk together the flour, salt, and remaining sugar.

   Tip: Make sure to sift the flour to remove any lumps.

3. 3

   Add the softened butter to the dry ingredients and mix until a shaggy dough forms.

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

4. 4

   Pour the yeast mixture into the dry ingredients and mix until a sticky dough forms.

   Tip: Don't overmix! Let the dough rest for 10 minutes.

5. 5

   Divide the dough into 6 equal pieces and roll each into a ball.

   Tip: Use a lightly floured surface to prevent sticking.

6. 6

   Roll out each ball of dough into a long rope.

   Tip: Try to make the ropes as uniform as possible for even baking.

7. 7

   Spread a tablespoon of ruby chocolate ganache on each rope, leaving a 1-inch border at the top.

   Tip: Make sure to spread the ganache evenly, but don't overdo it – you want to see the chocolatey swirl!

8. 8

   Roll each rope into a cinnamon roll shape, starting from the long side.

   Tip: Use a gentle touch to avoid applying too much pressure.

9. 9

   Place the rolls on a parchment-lined baking sheet, leaving about 1 inch of space between each roll.

   Tip: Make sure the rolls are not touching each other.

10. 10

    Bake the rolls in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.

    Tip: Keep an eye on the rolls during the last 5 minutes of baking, as they can burn quickly.

11. 11

    Remove the rolls from the oven and let them cool for 5 minutes before glazing with additional ruby chocolate ganache.

    Tip: Let the rolls cool completely before serving, if desired.

12. 12

    Glaze the rolls with additional ruby chocolate ganache, if desired.