Chocolate-Filled Rolls

Frozen white bread dough, covered and thawed in refrigerator overnight
1lb.
454 g.

Hard margarine (or butter), melted
1 1/2 tbsp.
25 mL


Brown sugar, packed
1/4 cup
60 mL

Cocoa, sifted if lumpy
1 tbsp.
15 mL

Ground cinnamon
1 tsp.
5 mL


Mini semi-sweet chocolate chips
3/4 cup
175 mL

Finely chopped pecans (or walnuts)
1/2 cup
125 mL


CHOCOLATE GLAZE

Icing (confectioner’s) sugar
2/3 cup
150 cup

Milk
4 tsp.
20 mL

Cocoa, sifted if lumpy
2 tsp.
10 mL

Vanilla
1/8 tsp.
0.5 mL


Roll out dough on lightly floured surface to 12 x 14 inch (30 x 35 cm) rectangle. Brush margarine evenly on dough.

Combine brown sugar, cocoa and cinnamon in small bowl. Sprinkle over margarine.

Sprinkle chocolate chips and pecans on top of brown sugar mixture. Press down lightly. Roll up from short side, jelly roll-style. Press seam against roll to seal. Cut into 1 inch (2.5 cm) slices. Arrange, cut-side up, about 1/2 inch (12 mm) apart in greased 9 x 13 inch (22 x 33 cm) pan. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 1/2 hours until doubled in size. Bake in 350ºF (175ºC) oven for about 25 minutes until golden. Let stand in pan on wire rack for about 10 minutes until slightly cooled.

Chocolate Glaze:Combine all 4 ingredients in small bowl, adding more milk or icing sugar if necessary until barely pourable consistency. Drizzle over each roll in pan. Makes 12 rolls.