Sort ingredients
taylorhelen
QR Code
Listen
Pdf
Combine the warm milk, sugar, & yeast. Let sit 5-10 min until foamy.
Add egg, egg yolk, & melted butter, mix.
Stir in salt, flour, & cocoa powder. Mix until a soft dough forms.
Knead the dough for 8-10 min.
Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs/until doubled.
For the filling, mix the melted butter & both sugars.
Add the vanilla, heavy cream, cocoa powder, & salt until combined.
Fold in flour. Let sit 5-10 minutes, it’ll thicken slightly. If it’s still too runny add ½ tbsp more flour.
Roll dough into a large rectangle on a lightly floured surface.
Spread the filling evenly all over & sprinkle rainbow candy chips (and/or brownie crumbles, just don’t overstuff it).
Slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice)
Place in greased 9x13 pan.
Cover & let rise 30-45 more min.
Pour warm heavy cream over the rolls right before baking.
Bake at 350°F for 22-25 min.
To make the ganache, melt the chocolate & heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
Cover with plastic wrap & let cool until thickened/spreadable. You can place it in the fridge to speed it up.
Spread over the warm rolls.
Top with rainbow candy chips.
Enjoy!