Categories: Dessert

Ingredients

• Dough:
• 1/2 cup hot coffee
• 1/2 cup whole milk
• 1 tablespoon granulated sugar
• 1 packet dry active yeast, she uses the Fleischmann's brand
• 1/4 cup salted butter, 1/2 stick
• 1 tablespoon vegetable oil
• 1 large egg
• 1 teaspoon salt
• 1/4 cup granulated sugar, and she writes, yes that is in addition to the sugar above
• 3 to 3 1/2 cups flour
• Filling:
• 1/2 cup, 1 stick salted butter, softened to room temperature
• 1 tablespoon ground cinnamon
• 3/4 cup granulated sugar
• 1 cup semisweet chocolate chips
• Pan ingredients:
• 2 tablespoons softened butter
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Icing:
• 1 cup powdered sugar
• 1 tablespoon salted butter, melted
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Directions

1. In a small microwave-safe container, combine the hot coffee with the milk. Microwave on high for 30 seconds. Stir in a tablespoon granulated sugar. Pour a half cup of the mixture into another container. Add the packet of yeast to the microwave-safe container and gently stir. Let sit to proof, that is when the yeast starts working and bubbling.

2. In the meanwhile, melt the butter in another small microwave container. Add vegetable oil and cool. In a medium bowl, use a wooden spoon or a fork to beat the egg with salt, 1/4 cup granulated sugar and coffee and milk mixture that does not contain the yeast. Feel the bowl containing the butter and oil mixture. If it is not so hot that it could cook the egg, stir it into the work bowl. Add 1 to 1 1/2 cups flour. Stir until mixture is smooth. Add the yeast mixture, noticing that it is puffy from the mixture working and stir in gently. Add 1 1/2 cups more flour in half cup increments, stirring after each addition. If the dough seems sticky, add the last half cup of flour.

3. Using a bread board or a clean counter work space, dust with flour. Upend the work bowl and plop the dough down. Sprinkle more flour on top, then flip it so the bottom is now the top. Now Joanne’s advice is to think about the old boyfriend who broke up with you in high school, visualizing his face in the center of the mound of dough, pick up one edge and start punching hard into the center of the dough. Turn the dough clockwise and do it again. Keep turning and punching for 5 minutes, flipping it every minute to make sure you’re also kneading the bottom.

4. Spray the inside of a much larger bowl coated with a nonstick cooking spray and nestle the dough inside. Cover with plastic wrap sprayed with the cooking spray, making sure it is touching the surface of the dough. Set in a warm, draft-free place and let rise 1 to 1 and 1/2 hours or until doubled in size. Sprinkle the cleaned kneading area with flour again. Put dough on board, sprinkle lightly with flour and punch down with the palms of your hands or a rolling pin into a 9 by 13-inch rectangle as this is the size of the pan you will be using for baking. Spread with softened butter. Let sit while you make the rest of the topping.

5. Mix 3/4 cup granulated sugar with cinnamon and sprinkle over the dough. Sprinkle chocolate chips evenly on top. Starting from a long side of the rectangle,roll up tightly like a jelly roll, pinching the edge of the surface so it will stay closed. Spread the baking pan with 2 tablespoons butter, sprinkle with 2 tablespoons sugar and tip the pan so it is evenly distributed. Sprinkle on the teaspoon of cinnamon or mix it with the sugar and sprinkle it on.

6. Using a sharp knife to cut the dough into slices, arrange in cake pan, three rows across and four rows down. Put a cooking spray covered piece of plastic over the rolls and let rise again for 45 minutes, or until doubled in bulk. Leave the wrap on the rolls until ready to bake, preheat oven to 350 degrees. Remove wrap and bake for 30 minutes or until nicely browned. Cool slightly and frost with icing made with the butter, milk, vanilla and powdered sugar. If too thick, whisk in a little more milk if too think add more powdered sugar.

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