Cinnamon and chocolate rolls

This recipe takes a little time, but kids will love mixing and kneading the dough, plus you get time for a cuppa in between stages while the dough proves!

Ingredients

Serves: 8

Ready in: 55 mins, plus proving

For the buns:

• 100ml semi-skimmed milk
• 50g unsalted butter, plus extra for greasing
• 250g Co-op White Bread Mix
• 2 tsp cinnamon
• 2 tbsp caster sugar
• 1 medium egg, beaten
• 1 tbsp plain flour, for dusting
• 55g light brown soft sugar
• 40g chocolate chips or chocolate buttons, chopped if large buttons

For the icing:

• 50g icing sugar
• Zest of ½ orange

Method

1. Put the milk and half the butter in a small saucepan and heat gently until the butter is melted. Set aside and allow to cool until lukewarm.
2. Put the bread mix in a mixing bowl and stir in half the cinnamon and all the caster sugar until combined. Pour in the lukewarm milk mixture, add the beaten egg, and mix to form a soft dough.
3. Lightly flour your work surface, then tip out the dough and knead for about 5 mins until you have a smooth ball. Clean then very lightly oil the mixing bowl, add the dough back to the bowl and cover with oiled clingfilm. Leave to prove in a warm place for 25-30 mins, until it has roughly doubled in size.
4. Meanwhile, melt the remaining butter and mix well with the remaining cinnamon and the soft brown sugar to a smooth paste. Prepare an 18cm cake tin by greasing and lining the base with baking paper.
5. Turn the dough out onto the floured surface and knead for 1 min. Then roll the dough out to a 30cm x 25cm rectangle. Dot the cinnamon sugar filling evenly over the dough, then gently spread it with a knife almost up to the edges. Scatter over the chocolate chips. Roll up the long side of the dough to make a Swiss roll-shaped log.
6. Using a sharp knife, cut the dough into 8 even, thick rounds. Position cut side up in the prepared tin, then cover with a clean tea towel and put in a warm place to prove a second time for 25-30 mins.
7. Preheat the oven to 190°C/170°C fan/gas 5. Bake into the oven for 15 mins until golden.
8. Meanwhile, make the icing by mixing the icing sugar with 1 tbsp water and the orange zest until you have a smooth, runny paste.
9. Remove the rolls from the oven and allow to cool in the tin for 5 mins, then turn out onto a wire rack. Once completely cool, drizzle with the orange icing!