Mini Choco-Swirl Rolls

Chocolate is everyone's favourite. Infact, we all are chocolate crazy. I made chocolate spiral rolls for breakfast today and had a lot of fun making them. As soon as I took a bite of the freshly baked bread roll, I instantly fell in love with it. Oh! The taste of chocolate with a dash of cinnamon was irresistible. My hubby and son too enjoyed these simple and delicious baked treats. It's great for early morning breakfasts and a yummy way to start the day.  

Ingredients:-

• 3 cups flour
• 1 tbsp sugar
• 2 tsp instant yeast
• ½ tsp salt
• 2 tbsp. melted butter / oil
• warm milk ( to knead the dough)
• chocolate hazelnut spread
• castor sugar
• cinnamon pdr
• melted butter

Method:-

• In a bowl, combine flour, sugar and yeast. Mix well.
• Add butter and knead with warm milk till the dough is soft.
• Grease a bowl lightly with oil.
• Place the dough in the bowl and cover with cling wrap. 
• Let it ferment for an hour.
• Punch down the dough.
• Make two parts of the dough.
• Roll into a large rectangle.
• Brush with butter.
• Spread the chocolate hazelnut.
• Sprinkle castor sugar.
• Sprinkle little cinnamon pdr.
• Roll tightly like a swiss roll.
• Cut into 2 cm thick slices.
• Cover the baking tray with aluminium foil.
• Keep each slices on the tray and press slightly.
• Allow to ferment for an hour.
• Preheat the oven at 190 degrees Celcius.
• Bake at 190 degrees Celcius for 15-18 minutes.
• Serve with a hot cuppa coffee.

Notes:-

• You may prepare this a day before for breakfast. Make the rolls and place in your baking tray. Cover loosely with lightly greased cling wrap and refrigerate in the night for slow and cold fermentation. In the morning, bake directly from the fridge.
• You may substitute the chocolate spread with any chocolate you want or jam of your choice or even cream cheese.
• After kneading the dough bang well a couple of times before placing for fermentation.

Happy Cooking!!