Cinnamon buns with dark cocoa chocolate

Who can resist that? Wonderfully fragrant cinnamon buns made from fluffy yeast dough and a filling of dark fine cocoa chocolate.

Recipe for 26 cm springform pan
Preparation time: 90 minutes

Dough ingredients:

500 g flour
1/2 cube fresh yeast (approx. 20g)
80 g sugar
80 g butter
125 g milk
1pinch of salt
3 eggs
Some soft butter to grease the tin

Filling ingredients:

100 g brown sugar
100 g butter
2teaspoons cinnamon
100 g chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'

Preparation:

1. Heat the milk and dissolve the yeast in it.
2. Add all the remaining ingredients for the dough and knead for four minutes at the highest speed using a mixer with dough hooks.
3. Cover the dough with a cloth and leave to rise at room temperature for about an hour.
4. In the meantime, melt the butter for the filling in a pan and mix the sugar with the cinnamon.
5. Knead the dough again briefly and roll out into a rectangle (approx. 60 x 30 cm).
6. Then spread the melted butter over the rolled-out dough and sprinkle the cinnamon and sugar mixture and the chocolate pearls from the drinking chocolate evenly over the top.
7. Using a sharp knife, cut the dough - starting from the long side - into strips about three centimetres wide and roll up tightly from the narrow side.
8. Grease the springform pan with butter.
9. Place the rolled-up dough in the springform tin with the cut side facing upwards and leave to rise again for about another hour.
10. Then bake in a preheated oven at 170°C for approx. 25 - 30 minutes.