Praline Chocolate Sweet Rolls

Ingredients

• For the praline:
• 1 1/2 cups sugar
• 3/4 cup brown sugar
• 1/2 cup whole milk
• 1 tsp. vanilla extract
• 1 tbs. bourbon
• 6 tbs. butter
• 1/2 tsp. salt
• 1 1/2 cups roughly chopped pecans
• For the dough:
• 1 1/2 tbs. active dry yeast
• 1/2 cup warm water (110-112 degrees)
• 2 tbs. sugar
• 1 cup whole milk
• 1 cup water
• 2 tbs. canola oil
• 2 tsp. salt
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 5 cups bread flour
• For the filling:
• 1/2 cup softened butter
• 2 tbs. dark cocoa powder
• 1 1/4 cup brown sugar
• 3 tbs. cinnamon
• For the frosting:
• 1 8oz. package of cream cheese, softened
• 4 tbs. softened butter
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 2 tbs. milk

Instructions

• For the praline:
• Lay out two pieces of parchment paper on your counter, and have a small cookie scoop or a spoon ready to go.
• In a medium pan, use a wooden spoon to stir together all of the ingredients over high heat. Once the mixture has started to boil.
• Place your candy thermometer into the pan, and turn the heat down to medium-high.
• Continue to stir the mixture constantly until it reaches the soft ball stage, or 240 degrees.
• Remove from heat, and stir for about 1 minute, until it just begins to thicken.
• Working quickly, use your scoop or spoon to scoop the praline onto your parchment paper. Let these cool completely and then roughly chop. Set aside.
• For the dough:
• Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed.
• Meanwhile, in a small saucepan, heat together the whole milk, 1 cup of water, canola oil, vanilla, cinnamon, nutmeg, and salt until about 120 degrees.
• Pour the milk mixture into a stand mixture, or a large bowl. Add in 4 cups of flour to start, and beat together until combined.
• Add in the yeast mixture, and beat together for several minutes. You will have a lumpy, very wet mixture at this point.
• Add in another 1/2 cup of flour, and beat together. Continue slowly adding flour until dough leaves the sides of the bowl, and is no longer sticky.
• Then, pull the dough out onto a floured surface and gently knead in a little more flour until it's smooth.
• Place the dough into a lightly oiled bowl, and cover with plastic wrap. Let the dough rise for 30-35 minutes for the first round, until doubled in size.
• After the first rise, punch down the dough, and knead on a floured surface once or twice. Place the dough back in the bowl, cover, and let it rise again for about 20-25 minutes this time, until risen by about 1/3.
• For the filling:
• Stir together the softened butter, cocoa powder, brown sugar, and cinnamon until a paste forms.
• Roll out the dough to a large rectangle, about 20 inches by 12 inches.
• Spread the filling evenly over the entire rectangle. The dough will be soft, so this will take some working.
• Sprinkle the chopped pralines evenly over the top.
• Roll the dough, starting on the longer end, until it has formed a log.
• Slice off the uneven edges of the log first. Then cut the dough in half, and in a half again, until you reach 16 rolls.
• Line a large baking sheet with parchment paper or a non-stick sheet, and evenly arrange the rolls on it.
• Pre-heat your oven to 375 degrees, and allow the rolls to rise while it preheats, about 15 minutes.
• Bake for 25-30 minutes, or until the rolls are golden brown.
• For the frosting:
• In a medium bowl, beat together the cream cheese, butter, and powdered sugar.
• Add in the vanilla extract and milk, and beat together until smooth.
• Scoop the icing onto the warm rolls, and spread. Enjoy!