Sticky Cinnamon and Chocolate Scrolls with Vanilla Drizzle

I fondly remember prizing a Bakers' Delight sticky cinnamon scroll from the brown paper bag as a young child. They were still warm from the oven and had a runny vanilla icing that dripped down your fingers if you didn't eat them fast enough. Despite being quite a mess to eat, they were always my first treat of choice.

Adapted from Bakerella

Scrolls:

1 cup warm milk
70g butter, melted
1/2 cup white sugar
2 1/4 tsp dry yeast
1 egg
1 tsp salt
3 1/2 cups all-purpose flour

Filling:

1 cup white sugar
1 1/2 tbsp cinnamon
220g dark chocolate, roughly chopped
75g butter, melted

Vanilla drizzle:

2 cups icing sugar
1 tbsp butter, melted
1/2 tsp vanilla extract
5 tsp milk

Method:

1. Place warm milk, melted butter and sugar in the bowl of an electric mixer. Sprinkly over the dry yeast and stir gently, leave for a couple of minutes until the yeast is soft. Attach the dough hook attachment to the electric mixer and stir in the egg, salt and 3 cups of the flour. Mix well and then add the remaining 1/2 cup of flour. Turn the mixer up to medium speed and continue mixing for about 5-7 minutes until the dough pulls away from the bowl.

2. Lightly flour your hands and form the dough into a ball. Place in a butterd bowl and turn to dough to coat the outside of the ball. Cover the bowl with cling film or a tea towel and leave in a warm place for about 3 hours or until the dough is doubled in size.

3. Make the filling by combining all ingredients in a small bowl. Line 2 cookie trays with baking paper.

4. When the dough is ready, tip it out onto a floured bench and roll out into a 30cm by 60cm rectangle, about 1 1/2 - 2cm thick. Spread the filling evenly over the dough. Starting with the long side closest to you, tightly roll the dough away from you to form a long spiral log. Cut in half and continue cutting each half in half until you have about 20 slices and place into the prepared trays. Cover with plastic wrap and refrigerate overnight. (Alternatively if you are baking them on the same day, just let the dolls rise in a warm place again, instead of refrigerating.)

5. The next day, place the rolls in a warm place to bring back to room temperature for about an hour. Preheat oven to 180º fan bake and bake the rolls for about 15 minutes until cooked through and golden brown.

6. Let rolls cool slightly while you prepare the vanilla drizzle.

7. To make the vanilla drizzle, Mix all ingredients in a small bowl until smooth and slightly runny. Add more milk if the mixture is too thick and add more icing sugar if the mixture is too runny.

8. Spoon the vanilla drizzle over the warm scrolls and serve.