Chocolate cinnamon rolls.

Flour - 3 cups 25
Yeast - 2-3 teaspoons
Almond milk - 1 cup
Sugar - 1/3 cup
Butter - 75 g + 2 tablespoons
Salt - ½ teaspoon
Plain yogurt - ½ cup
Brown sugar - ¾ cup
Carnation - ½ teaspoon
Cinnamon - 2 teaspoons
Nutmeg - ¼ teaspoon
Chocolate chips or shavings - ½ cup
Walnuts - ½ cup
Heavy Cream - 4 teaspoons
Powdered sugar - 1 cup
Almond milk - 2 tablespoons
Liquor (eg Grand Marnier)

1, 5 cups of flour mixed with yeast and set aside. In a saucepan Heat milk, 75 g butter, sugar and salt to the oil dissolved.
Pour in the yeast mixture, flour confectionery with yogurt. Beat with a mixer at low speed for about 30 seconds, increase the speed to high and beat for 3 minutes.
Add the remaining flour on the situation (the more, the better of the specified target). Turn dough out onto a cutting board, floured. Knead until elastic soft state. Blind in a large ball, put it in a greased bowl, cover with a towel and put in a warm place for an hour and a half. Turn dough out onto floured board. Close and leave for 10 minutes. Grease the baking dish with butter. Roll out the dough is not too thin. Mix brown sugar and spices. Sprinkle the dough with this mixture. Put the chopped chocolate and nuts. Twist roll. Cut (should get about 18 pieces). Arrange the rolls in a dish, cover and leave for another 30-40 minutes (should increase by about half). Buns grease greasy cream and bake at 175 degrees for 25-30 minutes until golden brown. Cool slightly and remove from the dish. Powdered sugar, mix with almond milk and liqueur. Sprinkle muffins prepared sauce.


See also

New and interesting