3½ cups all-purpose flour (plus additional for kneading and flouring the counter)
1 large egg
3 tablespoons butter, melted
3 tablespoons granulated sugar
¼ teaspoon salt
Filling
3 tablespoons butter, melted
½ cup brown sugar
¼ cup granulated sugar
2 teaspoons cinnamon
Topping
½ cup semi-sweet chocolate chips, melted
Instructions
In the bowl of an electric mixer fitted with a dough hook attachment, combine water, yeast and 1 cup of the flour. Whisk until well combined and foamy. Let sit 5 minutes.
In a small bowl, combine the egg, butter, sugar and salt. Add mixture to yeast mixture in mixing bowl. Whisk until well combined.
Add in the remaining flour. Use the dough hook on low speed for 5 to 6 minutes or until dough is soft and flexible but not sticky.
Place dough in a large clean bowl sprayed with cooking spray or brushed with oil. Cover with plastic wrap or a towel and place in a draft-free place (I like to warm my oven up slightly, turn it off and then place the bowl of dough in the slightly warmed oven) for 1 hour or until dough is doubled in size.
Punch down dough and knead a couple times. Heat oven to 350°F. Roll dough out onto a floured surface and use a rolling pin to roll into a 20x12-inch rectangle.
Spread butter onto dough, leaving ½ inch around edges. In small bowl, combine the brown sugar, sugar and cinnamon. Sprinkle over the butter.
Starting on the long end of the dough, roll into a log, pinching the edges to seal. Cut dough into 9 rolls. Place rolls in a lightly greased 9x9-inch or 8x8-inch square pan.
Bake 16 to 22 minutes or until rolls are baked through and just golden brown around the edges. Immediately turn rolls upside down on a parchment-lined baking sheet. Drizzle with the melted chocolate. Serve warm.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/05/caramel-chocolate-rolls.html