4oz (113g)semi-sweet or dark chocolate, roughly chopped
¼-½teaspoonground cinnamon, optional
Instructions
Make Dough
Combine all ingredients in a large mixing bowl and beat or knead for 5 minutes on medium to medium high speed until well combined. Scrape the dough into the center of the bowl, cover it, and let it proof until doubled in size, 1-2 hours (it could take longer than this, depending on the ambient temperature of your proofing area). Refrigerate the dough at least 6 hours, preferably overnight.
Make Pastry Cream
In a small saucepan, heat whole milk and heavy cream over medium heat until just simmering. Meanwhile, whisk egg yolks, sugar, cornstarch, and vanilla in a medium bowl until thick and ribbon like, just a few minutes.
Remove the milk mixture from the heat and slowly pour a little bit into the egg yolk mixture, whisking vigorously. Add a little more, whisking vigorously, and continue adding all of the milk mixture slowly.
Pour the entire mixture back into the small saucepan and whisk constantly over medium heat until mixture begins to look like thick mayonnaise, about 1-2 minutes.
Remove from the heat and whisk in butter and vanilla. Pour into a sieve set over a small bowl (to catch any cooked egg yolk bits). Place plastic wrap right on top of the pastry cream (touching it to avoid a skin from forming) and place in the refrigerator for a few hours or up to 3 days.
To Assemble Rolls
Knead dough briefly on well-floured surface until smooth. (I always use the same flour blend that is in the recipe, in this case Kim's gluten free bread flour blend).
Roll into a long rectangle about 10 inches by 14 inches in length and about ¼ inch thick. Spread cooled pastry cream all over dough. Sprinkle chopped chocolate on top, followed by cinnamon (if desired).
Roll as tightly as possible, jelly roll style. From the middle of the roll out, gently stretch the log until it's a bit longer. This makes the filing and dough more equal.
Using a bench scraper or sharp knife, cut into 8 equal pieces (beginning by cutting in half, then each half in half, and each of those in half for a total of eight rolls). If during the cutting process the roll is too sticky or gooey to work with, slide it onto a parchment-lined baking sheet and freeze it for 10 minutes). This will make it easier to cut individual rolls.
Place rolls in a baking dish about 11 by 7-inches in size that's been sprayed with a non-stick spray. Cover loosely with plastic wrap. Allow to rise in a warm, draft-free area until about doubled in size, about 30 minutes to an hour.Meanwhile, preheat your oven to 350° F.
Remove plastic wrap from risen rolls and bake for about 30 minutes, or until golden brown. Serve warm.
Notes
Rolls are best served fresh or within 4 hours. You can bake them one day and serve them the next day after reheating in a 350-degree oven for about 15 minutes. They can also be kept in the refrigerator after rolling and slicing, well covered, until ready to bake, up to three days. When ready to bake, remove them from the fridge about an hour before you’re ready to bake, and allow them to rise until doubled in size. Bake as instructed.