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1
DOUGH: Dissolve the yeast in the warm milk in a large bowl (or stand mixer). Once dissolved, mix in the sugar, margarine (or butter), salt, and eggs. Add flour and mix well. Knead the dough into a large ball (or use the dough hook for about 5 minutes), using your hands dusted lightly with flour. Put the dough into a bowl, cover and let rise in a warm place for about 1 hour, or until doubled in size. After the dough has doubled in size, turn it out onto a lightly-floured surface, cover and let rest for 10 minutes. Roll dough into a 16x21 inch rectangle.
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2
CHOCOLATE FILLING: Melt chocolate in the microwave for 30 seconds at at a time. Stir chocolate every 30 seconds. It should take 1 minute or less to melt the chocolate. Spread dough with 1/3 cup of softeneed butter and then spread the melted chocolate on top.
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ASSEMBLE: Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. (I almost always overnight these by placing them in the refrigerator at this point. I then take them out of the fridge 60 minutes before baking and then throw them in the oven.)
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4
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in a preheated oven until golden brown, about 15 minutes.
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5
While rolls are baking, stir together powdered, confectioners', or icing sugar, vanilla extract and milk. Spread frosting on warm rolls before serving.
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6
Another option would be to use Vanilla Bean Frosting.
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Dough recipe comes from allrecipes.com - Clone-of-a-Cinnabon.
