Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 7g instant yeast
  • 50g granulated sugar
  • 75g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 480g all-purpose flour
  • 5g fine sea salt
  • 115g unsalted butter, browned and chilled to spreadable
  • 150g light brown sugar, packed
  • 10ml pure vanilla extract
  • 175g mini semi-sweet chocolate chips
  • 2g ground cinnamon
  • 120g powdered sugar
  • 45ml heavy cream
  • 5ml vanilla bean paste

Instructions:

  1. Warm the milk. Heat 240ml whole milk to 110°F. Note: Too hot and you'll kill the yeast; too cold and it won't rise.
  2. Mix the base. Combine the warm milk, 7g instant yeast, and 50g granulated sugar in a bowl.
  3. Add fats. Stir in 75g melted (and cooled) butter and the 1 room temperature egg.
  4. Incorporate dry ingredients. Gradually fold in 480g all purpose flour and 5g fine sea salt until a shaggy dough forms.
  5. Knead the dough. Work the dough on a floured surface for 5-8 minutes until it feels smooth and elastic.
  6. First rise. Place in a greased bowl and cover for about 15 minutes in a warm spot.
  7. Prepare filling. Mix 115g chilled brown butter, 150g brown sugar, 10ml vanilla, and 2g cinnamon until it looks like a thick paste.
  8. Roll and fill. Roll dough into a large rectangle, spread the filling, and sprinkle 175g mini chocolate chips until evenly covered.
  9. Shape and cut. Roll the dough tightly into a log and cut into 12 even pieces using floss.
  10. Final bake. Bake at 350°F for 25 minutes until the tops are golden and the chocolate is sizzling.