Rich & Fluffy Chocolate Sweet Rolls

sallysbakingaddiction.com

Maggie

1 cup (240ml) whole milk, warmed to about 100°F (38°C)

6 Tablespoons ( 75g) granulated sugar, divided

1 Tablespoon ( 9g) active dry or instant yeast

5 Tablespoons ( 71g) unsalted butter, melted and slightly cooled

2 large eggs, at room temperature

1 teaspoon salt

4 cups ( 530g) bread flour ( spooned & leveled), plus more as needed for hands/work surface

Chocolate Filling

6 Tablespoons ( 85g) unsalted butter, softened to room temperature

½ cup ( 100g) packed light or dark brown sugar

2 Tablespoons ( 10g) unsweetened natural or dutch process cocoa powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

¾ cup ( 135g) semi-sweet chocolate chips or a 4 ounce semi-sweet chocolate bar, finely chopped*

Espresso Icing

3 Tablespoons (45ml) heavy cream*

1 teaspoon espresso powder*

1 and ½ cups (180g) confectioners’ sugar, sifted (sift after measuring)

½ teaspoon pure vanilla extract

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