Chocolate Sweet Dough
Mix the lukewarm Milk and the Instant Yeast in the bowl of your Stand Mixer. Leave for 10 minutes or until small bubbles/froth appears on the surface (see note 1). Mix in the Eggs and cooled down melted Butter.
Add the Sugar, Flour, Cocoa Powder, Cinnamon and Salt. Fit the Dough Hook Attachment on your mixer and knead on medium to high speed for 18 to 20 minutes, or until very soft and strechy (see note 2).
With the Kendwood Cooking Chef XL Stand Mixer, select the preset “dough kneading” function and set it up for 20 minutes.
Cover the bowl with a tea towel and leave to proof in a warm spot for 1h30 to 2 hours, or in the fridge overnight (8 to 12 hours).
With the Kendwood Cooking Chef XL Stand Mixer, select the preset “dough proofing” function and set it up for 1,5 hour or until the dough has doubled in size. Optionally, place the dough in the fridge for 30 minutes once proofed; a colder dough will be easier to roll.
Chocolate Cinnamon Filling
Place the very soft Butter in a medium size mixing bowl and mix in the Brown Sugar, Cinnamon and sifted Cocoa Powder with a spatula to get a thick paste (see note 3). Finely chop the Dark Chocolate and set aside.
Assembling the Chocolate Cinnamon Rolls
Punch the air out of the proofed dough and transfer over a lightly floured surface. With a rolling pin (lightly floured if needed), roll the dough into a large rectangle, about 30 x 40 cm (12 x 15 inch).
Spread the cocoa cinnamon filling over the dough using a small offset spatula, then sprinkle the finely chopped chocolate chunks over it.
Roll the dough on its longest side to get a log shape. Using a serrated knife or unflavoured dental floss, cut out 9 even rolls (see note 4). Place the rolls in a greased square pan – about 25 to 30 cm wide (10 to 12 inches). Cover with a tea towel and leave to proof again for 30 to 45 minutes or until doubled in size. Optionally, brush with an Egg Wash for a nice shine.
Preheat your oven on 180’C/350’F then bake the rolls for 20 to 25 minutes. Let them cool down completely.
Chocolate Sauce
Finely chop the Chocolate and place in a heat-proof bowl. Bring the Milk to a simmer, then pour half of it over the chocolate. Let it sit for a few minutes, stir to combine then add the rest of the hot milk. Mix with a spatula until all the chocolate has melted and the sauce is smooth.
With the Kenwood Cooking Chef XL, place the Cream and Chocolate in the bowl of the mixer and fit it with the Creaming Beater, Splashguard and Heat Shield. Select the “chocolate melting” preset function and mix until you get a smooth chocolate sauce.
Pour the sauce over the chocolate cinnamon rolls while still warm.