Gooey Sunday Morning Goodness. (or, Cinnamon & Dark Chocolate Rolls) / by Yeesum Lo

This is a Joy The Baker recipe that I've modified, which is why after emailing a number of people the Joy The Baker link (Link Here) accompanied by a long explanation regarding what I changed, I decided just to write it out here :)

Cinnamon, Dark Chocolate & Sea Salt Rolls with Brown Butter Glaze

Original Recipe by Joy The Baker  with multiple modifications by me
It took me 75 minutes to do this, and yielded 10 rolls

For the Dough
1/2 cup whole milk
2 tablespoons salted butter
2 tablespoons castor sugar
1 1/2 teaspoons active dry yeast
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk

For the Filling
6 tablespoons salted butter, melted
1/2 cup castor sugar
1 teaspoon ground cinnamon
1 teaspoon Dutch-process unsweetened cocoa powder
Large pinch of Maldon Sea Salt Flakes or equivalent
1/3 cup dark chocolate chips

For the Glaze
3/4 cup powdered sugar
2 tablespoons butter, melted and browned
A splash of milk


In a small saucepan combine milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool from hot to just warm.

Place sweet milk and butter mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir to incorporate. Allow mixture to sit for 5 minutes to allow to yeast to activate, foam, and froth.
Add 1 1/2 cups flour, salt, and the egg yolk to the milk and yeast mixture. Use a wooden spoon or hand beaters with the dough hook attachment (or I used the dough hook on the KitchenAid Stand Mixer) and stir or beat until incorporated. Add more flour, a few tablespoons at a time if the dough feels to wet. Bring the dough together into a ball and knead a few turns with your hands.

Cover the bowl with plastic wrap and allow to rest for 10 minutes.

Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle (I rolled mine bigger so it was thinner and yielded more rolls)

Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.

Slice into 6 pieces. (I did 10)

Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8x8-inch baking pan. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.

While the rolls rise, place a rack in the upper third of the oven and preheat oven to 350 degrees F.

Remove plastic wrap and bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling.

Remove from the oven, allow to cool just slightly.

In a small bowl whisk together glaze ingredients. Drizzle over warm rolls and enjoy!!