Pour the milk into a microwaveable jug and heat it in a microwave on a high heat setting for 40-50 seconds until warm.
Give the milk a stir, sprinkle the yeast on top and set aside.
Melt the butter in a microwave and add it to a large mixing bowl/stand mixer bowl, along with the egg, egg yolk, caster sugar and milk/yeast mixture.
Mix together until combined.
Stir in the cocoa powder and flour using a wooden spoon, until a dough begins to form.
If using a stand mixer, attach your dough hook and on a low-medium setting, knead the dough for 8 minutes.
If you are not using a stand mixer, pop the dough onto a floured surface and knead with your hands for 10 minutes. The dough should form into a ball. If the dough is too sticky, add an extra 1-2 tbsp of flour.
Pop the dough into a well-oiled bowl, cover with cling film and place it in a warm area to prove for approx. 1 hour, or until it has doubled in size.
When the dough has almost finished proving, it’s time to make the filling.
Break up the Caramilk chocolate into a microwave safe bowl. Add the butter and melt in a microwave on a high heat setting for 1 minute. Stir to combine and if any lumps of chocolate remain, put it back in the microwave for 20 seconds.
microwave on a high heat setting for 1 minute. Stir to combine and if any lumps of chocolate remain, put it back in the microwave for 20 seconds.
In a separate bowl, mix together the light soft brown sugar and cinnamon.
Place the dough on a lightly floured worktop and using a rolling pin, roll the dough into a 10x14 inch rectangle.
Spread the melted chocolate over the dough, leaving a 1cm gap around the edge.
Sprinkle the sugar/cinnamon mix over the chocolate and rub it in slightly using the back of a spoon.
Tightly roll the dough, starting from the long edge, ending up with the seam side down. The roll should be 14 inches in length.
- Using a serrated knife, cut the
dough into 1 inch sections, discarding the two end pieces.
- Place the 12 rolls face up in a 9x12
inch baking pan lined with greaseproof baking paper.
- Cover with cling film and place
the pan in a warm area. Allow the dough to prove for 30 minutes, or until the
rolls have doubled in size.
- Once double in size, bake the
rolls in a preheated oven at 160°C fan for 20-25 minutes, until firm to
the touch.
- Allow to cool for 10-15 minutes
before frosting.
- While the rolls are cooling, break
up the Caramilk chocolate into a microwave safe bowl. Add the cream and melt in
the microwave on a high heat setting for 40-50 seconds. Stir until smooth and
if any lumps of chocolate remain, put it back in the microwave for 20 seconds.
Spread a small spoonful of the ganache over each roll and serve.
