Serves 8
Directions
- 1Combine the warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
- 2Add egg, egg yolk, and melted butter, mix.
- 3Stir in salt, flour, and cocoa powder. Mix until a soft dough forms.
- 4Knead the dough for 8-10 min.
- 5Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs or until doubled.
- 6For the filling, mix the melted butter and both sugars.
- 7Add the vanilla, heavy cream, cocoa powder, and salt until combined.
- 8Fold in flour. Let sit 5-10 minutes, it’ll thicken slightly.
- 9If it’s still too runny add ½ tbsp more flour.
- 10Roll dough into a large rectangle on a lightly floured surface.
- 11Spread the filling evenly all over and sprinkle rainbow candy chips (and/or brownie crumbles, just don’t overstuff it).
- 12Use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice)
- 13Place in greased 9x13 pan. Cover & let rise 30-45 more min.
- 14Pour warm heavy cream over the rolls right before baking.
- 15Bake at 350°F for 22-25 min.
- 16To make the ganache, melt the chocolate and heavy cream together.
- 17Microwave in 15-second intervals, stirring in between until smooth.
- 18Cover with plastic wrap and let it cool until thickened/spreadable. You can place it in the fridge to speed it up.
- 19Spread over the warm rolls.
- 20Top with more rainbow candy chips.
- 21Enjoy!
Ingredients
- 0.75 cup warm milk
- 0.25 cup granulated sugar
- 1 packet active dry yeast
- 1 egg
- 1 egg yolk
- 0.25 cup unsalted butter, melted
- 2.75 cups bread flour
- 0.25 cup unsweetened cocoa powder
- 0.75 tsp salt
- 0.33 cup warm heavy cream
- 6 tbsp unsalted butter, melted
- 0.66 cup brown sugar, packed
- 1 tbsp granulated sugar
- 0.5 tsp vanilla extract
- 1 tsp heavy cream
- 3 tbsp unsweetened cocoa powder
- 0.25 tsp salt
- 2 tbsp flour
- rainbow candy-coated chocolate chips
- 1 cup semi-sweet chocolate
- 0.33 cup heavy cream
- rainbow candy chips
Equipment
9x13 panpizza cutter
Tips
- Start with less bread flour and add more if needed.
- For the filling, if it's too runny, add an additional 0.5 tbsp of flour.
- Don't overstuff the rolls with filling and toppings.
- You can slice the whole rolled dough or slice individual pieces then roll them.
- To speed up the ganache cooling, place it in the fridge.
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