For the dough:

• 180ml whole milk
• 1 packet time saver yeast
• 50g granulated sugar
• 1 medium egg, at room temperature
• 1 medium egg yolk, at room temperature
• 60g unsalted butter, melted and cooled
• 460g strong white bread flour, plus more for dusting
• 0.5 tsp salt

For the chocolate cinnamon filling:

• 50g unsalted butter, soft at room temperature
• 100g light brown sugar
• 2 tsp cinnamon
• 150g Monty Bojangles Choccy Scoffy Truffles

For the chocolate frosting;

• 50g unsalted butter soft, at room temperature
• 100g icing sugar
• 50g Full-fat cream cheese, cold from the fridge

• 50g Monty Bojangles Choccy Scoffy Truffles, melted

For the decoration:

• Cake Angels Salted Caramel & Brownie Fudge Chunks Posh Toppers

Prep time: 2 hours 30 minutes
Bake time: 20 minutes
Serving: 8-10

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1. Pre-heat your oven to 170°C/350°F (fan assisted).
2. Bake in the centre of the oven for 20-25 minutes until golden brown around the edges. Remove and leave to cool for 10 minutes.

Start by making the dough:

1. Measure the milk into a jug or bowl and microwave for roughly 40-60 seconds. The milk needs to be 40°C/110°F to properly activate the yeast. If you test it with your finger, it should feel like warm bath water.
2. Pour the warm milk into a large bowl of an electric mixer.
3. Sprinkle the yeast on top of the milk and let it rest for 1 minute.
4. Now add the melted butter, sugar, whole egg and egg yolk. Use a wooden spoon to mix the ingredients together.
5. Add the white bread flour and salt. Use the wooden spoon to work the mixture into a rough dough.
6. Attach a dough hook to your electric mixer and fix the bowl to it. Turn the speed up to medium to knead the dough for 8 minutes. It should be smooth, shiny and springy to the touch. If you don’t have an electric mixer, you can knead the dough by hand for 10 minutes.
7. Lift the dough out and lightly brush the inside of the bowl with oil. Place the dough back inside and cover with a warm tea towel.
8. Place the bowl in the warmest part of your home (an airing cupboard or next to a radiator is always a good spot) and leave to prove for roughly 45-60 minutes until the dough has doubled in size.
9. Meanwhile, line a medium-large rectangular baking tin with greaseproof paper.

Roll out the dough and add the filling:

1. Press the dough down with your fist to knock out some of the air.
2. Lightly flour a worktop and rolling pin and roll the dough out into a 14L × 9W inch rectangle.
3. Rub the softened butter into the dough, leaving a 1 cm margin around the edge.
4. Stir the light brown sugar and cinnamon together in a bowl, then scatter it on top of the butter and rub it into the dough.
5. Chop up the Monty Bojangles Truffles into small chunks and scatter on top.
6. Starting from the 9inch edge, tightly roll the dough up into a log shape. Use your hands to squish the sides together so the roll is compact.
7. Cut the roll into 1-inch sections, you should get between 8-10 cinnamon rolls in total.
8. Place the rolls into the baking tin, leaving a little space between each so they have space to rise during the second prove. Depending on the shape and size of your baking tin, you should be able to fit 8-10 rolls inside.
9. Cover the baking tin with a warm towel and leave to prove for another 30 minutes. 

Bake the cinnamon rolls:

1. Pre-heat your oven to 170°C/350°F (fan assisted).
2. Bake in the centre of the oven for 20-25 minutes until golden brown around the edges. Remove and leave to cool for 10 minutes.

Meanwhile, make the chocolate frosting:

1. In a large bowl, beat the butter, icing sugar, cream cheese and melted truffles together until smooth.
2. Spread the frosting over the cinnamon rolls.
3. Finish by decorating with the Cake Angels Salted Caramel & Brownie Fudge Chunks Posh Toppers.
4. Tuck in and enjoy!

We'd love to see your divine creations!
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