Macadamia Maple Chocolate Rolls

I was in the mood for cinnamon rolls but at the same time feeling adventurous. I thought of making rolls with white chocolate first but found this filling and went for it! I used the same yeast dough I made for the cinnamon rolls I baked a while back. So just follow those instructions or use your own favorite soft dough and....

Place risen dough on floured surface and let rest for 10 minutes. Then roll out dough to about 50 cm in length and 40 cm in width, spread butter evenly on dough.

Mix nuts with maple syrup. Sprinkle brown sugar over the rolled out dough followed by the chopped chocolate, then spoon over the maple and nuts.

Roll tightly into a log and cut into 12* even slices

Place slices on baking tray not too close (remember they rise and double in size), let rise another 15 minutes in a warm environment (or 20-30 minutes in room temp.)

Preheat oven to 180c. Bake rolls 15-20 minutes until golden brown.

Macadamia Maple Chocolate Rolls:

Dough:

go here

filling:

80 gr soft butter

½ cup brown sugar

175 gr dark cooking chocolate**

100 gr macadamia nuts***, coarsely chopped

⅓ genuine maple syrup

Notes:

*I tried to get as much rolls as possible because they where for a crowd. What I did was roll the log very tight and narrow so instead of getting twelve huge rolls I got 20 (!) smaller ones. Placed them snuggly on one single baking tray.

**Cooking chocolate may not sound very good, but all it does is withstand heat much better and doesn't scorch as quickly as regular chocolate. As for taste, you can't tell the difference.

***I used salted macadamia nuts.

Original from: Dough- here, filling - ehow.com