Ingredients:

  • ½ cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1½ teaspoons active dry yeast
  • 1½ to 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 6 tablespoons unsalted butter, melted (for filling)
  • ½ cup granulated sugar (for filling)
  • ¾ teaspoon ground cinnamon (for filling)
  • ¾ teaspoon instant espresso powder (for filling)
  • ¾ teaspoon unsweetened cocoa powder (for filling)
  • & Pinch of salt (for filling)
  • &⅓ cup semi-sweet chocolate chips (for filling)
  • (For glaze)¾ cup powdered sugar
  • (For glaze)½ teaspoon instant espresso powder
  • (For glaze)3 tablespoons heavy cream

Instructions:

  1. In a small saucepan, combine whole milk, unsalted butter, and granulated sugar. Stir until the sugar dissolves and the butter melts completely. Remove from heat and let it cool until just warm.
  2. Pour the sweet milk mixture into a large mixing bowl and sprinkle active dry yeast over it. Stir gently to incorporate, then allow it to sit for about 5 minutes until frothy.
  3. Add 1½ cups all-purpose flour, salt, and egg yolk into the yeast mixture. Mix with a wooden spoon or use hand beaters with a dough hook attachment until combined. If dough feels too wet, gradually add more flour by the tablespoon until you achieve a soft consistency.
  4. Gather dough into a ball and knead gently for a few turns on a floured surface.
  5. Cover the bowl with plastic wrap and let it rest for about 10 minutes.
  6. Roll out rested dough on a lightly floured surface into approximately a 9 x12-inch rectangle.
  7. Spread about4 tablespoons of melted butter over rolled-out dough.
  8. Inaseparate bowl,mix togethergranulatedsugar,groundcinnamon,instandespresso powder,cocoa powder,and pinchofsalt; generouslysprinkle thismixtureover meltedbutterondough followedbysemi-sweetchocolate chips.
  9. Startingat one longedgeofyourrectangleroll tightlyintoacoilshape.
  10. Slice rolleddoughintosixequalpieces.