DOUGH

1. Warm the milk to 40˚C and transfer to the bowl of a stand mixer fitted with a dough hook attachment.
2. Sprinkle the yeast over the milk and then add the sugar, whole egg, egg yolk and melted butter. Mix to combine.
3. Add in the flour and salt and mix until the dough comes together.
4. Continue mixing on medium speed for 8 minutes, or you can knead by hand for the same length of time.
5. Once the dough forms a slightly sticky ball, remove from the mixer and place in a lightly oiled bowl. Cover the bowl with plastic wrap and a warm towel and allow the dough to sit at room temperature for up to 1 ½ hours, until it doubles in size.
6. Lightly dust the workbench with flour and roll the dough into a rectangle, 350 x 220mm in size.

FILLING

1. Leaving a 15mm strip on the long edges of the rectangle, spread the softened butter out evenly over the dough.
2. In a bowl, combine the sugar and cinnamon before sprinkling it over the butter. Use the back of a spoon to spread it out evenly.
3. Sprinkle the roughly chopped chocolate on top of the sugar and cinnamon.
4. Tightly roll the dough starting from the short edge. Adjust the roll to ensure the seam is underneath.
5. Using a sharp knife, trim a small amount off each end of the roll.
6. Cut the dough into 9 equal portions, approximately 25mm in width.
7. Lightly spray a square baking tin, 220mm x 220mm in size, with vegetable oil spray.
8. Arrange the cut scrolls evenly in the baking tin, ensuring the cut side is facing up.
9. Cover with plastic wrap and a warm tea towel. Allow to sit at room temperature for 40-45 minutes.
10. Heat the oven to 170˚C, fan forced.
11. Bake the chocolate scrolls in the pre-heated oven for 20 minutes or until just golden brown.
12. Prepare the glaze while the scrolls are in the oven.

GLAZE

1. Place the icing sugar, water and ground cinnamon in a bowl and mix to combine.
2. Brush the glaze over the scrolls once they are removed from the oven.