Cinnamon Roll with Embassy Equatorial 56%

Ingredients:

1kg	Hard Flour
30g	Yeast
10g	S-500 (Bread Improver)
200g	Granulated Sugar
2 pcs	Egg Yolk (large)
100ml	Fresh Milk
250ml	Ice Water
200g	Butter
20g	Salt
	Embassy Equatorial Blend Dark Chocolate Couverture 56%

45g	Brown Sugar (can substitute with granulated sugar)
3g	Ground Cinnamon
25g	Unsalted Butter

Method:

Step 1: Make the Dough

In a large bowl or stand mixer, combine flour, yeast, S-500, and granulated sugar.
Add the eggs, egg yolks, fresh milk, and ice water. Mix until a shaggy dough forms.
Add the softened butter and salt. Knead for 15-20 minutes until the dough is smooth and stretchy. It should pass the "windowpane test" (stretch a small piece until you can see light through it without tearing).
Lightly grease a bowl. Place the dough in it, turn to coat, then cover and let it rise in a warm spot for 1 to 1.5 hours, or until it's doubled in size.

Step 2: Prepare the Filling

While the dough rises, mix brown sugar and ground cinnamon in a small bowl.

Step 3: Assemble the Rolls

Once the dough has doubled, gently punch it down.
On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick.
Spread the 25 gr of softened unsalted butter evenly over the dough, leaving a small edge on one long side.
Sprinkle the cinnamon sugar mixture all over the buttered dough.
Now, sprinkle the chopped Embassy Equatorial 56% chocolate evenly over the cinnamon sugar.
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.

Step 4: Cut and Rise Again

Using a sharp knife or dental floss, cut the log into 1 to 1.5-inch thick slices.
Place the cut rolls onto baking sheets lined with parchment paper, leaving some space between them.
Cover the rolls loosely and let them rise again for 45-60 minutes in a warm place, until they look puffy and nearly doubled.

Step 5: Bake and Enjoy!

RECIPE INSTRUCTIONS