Chocolate Cinnamon Rolls

In a saucepan set over high heat, bring the milk to a simmer. Remove from heat and add the sugar, salt and melted butter. Stir and remove from heat. Leave it until it is lukewarm.

In a large bowl, add the yeast to the warm water. Stir and leave it for just a few minutes. When the milk has cooled enough, pour it into the yeast mixture along with 1/2 of the flour and the beaten egg. Stir to combine until you have a smooth batter. Mix in the rest of the flour. You should have a slightly sticky dough. Turn the dough out onto a floured surface and start to knead it. Do this until the dough becomes quite elastic and bounces back when pressed. Probably about 8 minutes or so. Put the dough back in the large bowl and cover with a damp cloth. Put the dough in a warm place to rise. It will be ready in about one or 1 1/2 hours.

After the dough has risen, punch it down and roll it out into a large rectangle. Mine was probably about 10 x 16 inches. Drizzle over the brown sugar mixture and spread it out over the dough. Evenly sprinkle over your chocolate chips or chunks. Roll it up and cut it into 12 slices. Grease a 10 x 10 inch baking dish. Place the rolls in the pan evenly spaced out. Cover them again and return them to a warm space to rise. About another hour.

Preheat your oven to 350 degrees F. Bake the cinnamon rolls for 20 - 25 minutes. Remove from oven and let cool in pan for about 10 minutes. While the rolls are cooling, make your glaze. Mix together the powered sugar, milk and vanilla. Pour it over the rolls. Garnish with chocolate shavings if desired.

These are great hot straight out of the oven. Or, you can cover them, refrigerate and rewarm when you would like. They will keep for a couple of days.