Chocolate & Nut Cinnamon Rolls

Directions

In a large mixing bowl with an electric dough hook, add all the dough ingredients, and mix with your hand until the dough starts to form.

Knead the dough with the electric hook under low speed for about 5 minutes until the dough becomes elastic and smooth.

Remove the dough from the bowl, well grease the bowl with butter, cooking spray or oil.

Return the dough into the bowl. Cover with a clean and damp kitchen towel.

Allow the dough to double in size, 1 to 1½ hours.

Meanwhile mix together the filling ingredients in a small bowl. Set aside.

Punch the dough down and put onto a lightly floured work surface.

Roll the dough into a ¼ inch thick rough rectangle, spread the softened butter evenly over the dough, then spread the filling evenly over the dough.

Roll the dough from the long end into a log, and cut it into 1-inch rolls with a sharp knife.

Place the rolls into a well greased 9-inch cake pan, if there are extra rolls, place into another well greased loaf pan.

Cover with damp towel, and let the rolls double in bulk again, about 1 hour.

At the end of second rising, preheat the oven to 375℉ (190℃).

Bake the cinnamon rolls for about 30 minutes until golden brown.

Remove from the oven, and let cool in the pan on a wire rack for about 10 minutes.

Remove the rolls onto wire rack.

While the rolls are baking, in a small bowl, add the powdered sugar and milk, and whisk until the glaze reaches desired constancy.

Spread the glaze evenly over each roll.

Serve warm or let cool to room temperature.