Chocolate Chips and Cinnamon Brioche Rolls

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A perfect warm morning cuddle. This could be the second name for these delicious rolls. As usual, I use the breadmaker to prepare the dough and allow the first proving time (it saves time and energy). After that, it takes only a few steps to make the roles, bake them, and eat them!

Chocolate Chips and Cinnamon Brioche Rolls

Difficulty: Advanced Prep Time 10 mins Cook Time 20 mins Rest Time 2 hrs Total Time 2 hrs 30 mins
Servings: 12
Best Season: Available

Ingredients

For the dough

Additional ingredients

Instructions

  1. Pour the ingredients for the dough in the breadmaker. Select the brioche dough programme (programme 21 on my Panasonic SD2500) - see notes if you do not have a breadmaker.
  2. Once the dough is ready, remove it from the breadmaker tin. Press the dough lightly to remove any air. Divide the dough in half, set one half aside.
  3. Take one half of the dough and roll it to a rectangular shape, approx 1 cm high. Sprinkle some cinnamon and cut the dough into 5-6 stripes. Shape the dough into rolls and place them on a baking tray lined with a baking sheet.
  4. Take the other half of the dough. Roll into a rectangular shape and sprinkle the chocolate chips. fold the dough in half, then roll again into a rectangular shape. Cut the dough into stripes and shape it into rolls.
  5. Place all the rolls on the baking tray. Cover them with a tea towel and let them rest for 30 minutes at room temperature. In the meantime, preheat your oven at 35C.
  6. After this time has passed, they should have doubled in size.
  7. Place the rolls in the oven at 35C and allow to prove for 30-40 minutes. Then remove from the oven, increase the temperature to 180C. Glaze the rolls with milk and bake in preheated oven for 15-20 minutes.

Notes

If you do not have a breadmaker you can use a handstand mixer or an electric whisk with dough hooks on. In this case, add the diced, soften butter at the end, a few cubes at a time, while still working with the hooks. Place the dough in a bowl, covered with cling film, and let it prove at room temperature for 1-2 hours until double in size.
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