Chocolate-Filled Rolls

DOUGH: Dissolve the yeast in the warm milk in a large bowl (or stand mixer). Once dissolved, mix in the sugar, margarine (or butter), salt, and eggs. Add flour and mix well. Knead the dough into a large ball (or use the dough hook for about 5 minutes), using your hands dusted lightly with flour. Put the dough into a bowl, cover and let rise in a warm place for about 1 hour, or until doubled in size. After the dough has doubled in size, turn it out onto a lightly-floured surface, cover and let rest for 10 minutes. Roll dough into a 16×21 inch rectangle.

CHOCOLATE FILLING: Melt chocolate in the microwave for 30 seconds at at a time. Stir chocolate every 30 seconds. It should take 1 minute or less to melt the chocolate. Spread dough with 1/3 cup of softeneed butter and then spread the melted chocolate on top.

ASSEMBLE: Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. (I almost always overnight these by placing them in the refrigerator at this point. I then take them out of the fridge 60 minutes before baking and then throw them in the oven.)

Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in a preheated oven until golden brown, about 15 minutes.

While rolls are baking, stir together powdered, confectioners’, or icing sugar, vanilla extract and milk. Spread frosting on warm rolls before serving.

Another option would be to use Vanilla Bean Frosting.

Dough recipe comes from allrecipes.com – Clone-of-a-Cinnabon.