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Chocolate Rolls

Photo: Iain Bagwell; Styling: Mary Clayton Carl

 

Hands-on time 20 mins
Total time 4 hrs, 25 mins
Yield Makes 16 rolls
Be sure to use softened butter for spreading to keep the tender dough from tearing.

Ingredients

  • Breakfast Bread Dough
  • 1/2 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 (4-oz.) bittersweet chocolate baking bars, chopped
  • Vanilla-Orange Glaze

How to Make It

  1. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Roll into a 20- x 14-inch rectangle. Spread with softened butter, leaving a 1-inch border on all sides.

  2. Stir together granulated sugar and next 2 ingredients. Sprinkle sugar mixture over butter. Sprinkle chocolate over sugar.

  3. Roll dough up tightly, starting at 1 long side; cut into 16 slices using a serrated knife. Place rolls, cut sides down, in a lightly greased 13- x 9-inch pan.

  4. Cover and let stand 1 hour.

  5. Preheat oven to 350°. Uncover rolls, and bake 25 to 30 minutes or until golden brown. Cool in pan on a wire rack 10 minutes. Drizzle rolls with Vanilla-Orange Glaze, and serve immediately.

  6. To make ahead: Prepare recipe through Step Cover and chill 8 to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step