About this recipe:Chocolate lovers will go nuts over these cinnamon rolls, made with a chocolaty bread dough and dark chocolate filling. The bread machine helps to prepare the dough, but you can also opt to make it by hand the old fashioned way.
Place all dough ingredients in the pan of a bread machine in the order recommended by the manufacturer. Select the 'Dough' or 'Manual' cycle (not the 'Delay' cycle).
Remove dough from bread machine with floured hands. Cover and let rest for 10 minutes. Grease a 20x30cm baking tin and line the bottom with parchment.
Roll dough to a large rectangle, about 40x25cm. Spread with 30g of butter, then cover with the remaining filling ingredients.
Roll the dough up tightly, starting at a longer end to create a long 'snake' of dough. Cut into fifteen slices, about 3cm thick. Place in the prepared tin with space around each. Cover and let rise in a warm place for 30 minutes, or till doubled in size.
Preheat the oven to 180 C / Gas 4.
Bake the risen rolls in the preheated oven for 30 to 35 minutes. Remove from oven and cool slightly.
Prepare the icing by whisking together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the icing sugar and salt until smooth and fluffy.
Spread the icing over the rolls and sprinkle with nuts, if using. Enjoy slightly warm or cool.