@_alxarnn:

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Tuesday 06 January 2026 05:22:21 GMT
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malamig ba jan sa kwarto mo?
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Ye
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PA HELP SA TEMU
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Ingredients Dough 	•	3 ½ cups all-purpose flour 	•	¼ cup granulated sugar 	•	2 ¼ tsp instant yeast (1 packet) 	•	1 tsp salt 	•	¾ cup warm milk (110°F / warm, not hot) 	•	¼ cup unsalted butter, melted 	•	1 large egg Filling 	•	½ cup brown sugar 	•	2 tbsp cocoa powder (for a chocolate swirl) 	•	¼ cup unsalted butter, softened 	•	½ cup chocolate chunks or chopped dark chocolate Chocolate Glaze 	•	½ cup semi-sweet or milk chocolate chips 	•	2 tbsp unsalted butter 	•	2–3 tbsp heavy cream or milk ⸻ Instructions 1. Make the dough 	1.	In a large bowl, combine flour, sugar, yeast, and salt. 	2.	Add warm milk, melted butter, and egg. Mix until a soft dough forms. 	3.	Knead 8–10 minutes until smooth and elastic. 	4.	Place in a greased bowl, cover, and let rise 1–1½ hours until doubled. ⸻ 2. Prepare filling 	1.	Mix brown sugar + cocoa powder. 	2.	Keep butter soft for spreading. 	3.	Chop chocolate into small chunks. ⸻ 3. Roll & layer 	1.	Punch down dough and roll into a 14×9 inch rectangle. 	2.	Spread softened butter evenly over dough. 	3.	Sprinkle chocolate-cocoa sugar mixture. 	4.	Scatter chocolate chunks evenly for gooey pockets. ⸻ 4. Roll & cut 	1.	Roll dough tightly from the long side into a log. 	2.	Cut into 9–12 equal rolls. 	3.	Place rolls in a greased baking dish with a small gap between each. ⸻ 5. Second rise Cover and let rise 30–45 minutes until puffy. ⸻ 6. Bake Bake at 350°F (175°C) for 22–28 minutes. Keep soft — you want gooey centers. ⸻ 7. Chocolate glaze 	1.	Melt chocolate chips + butter in a small saucepan over low heat. 	2.	Stir in heavy cream/milk until smooth and pourable. 	3.	Pour generously over warm rolls so it seeps into the swirls. ⸻ 8. Serve 	•	Serve warm for that oozing chocolate effect. 	•	Optional: sprinkle extra chocolate chunks on top for a bakery look.
Ingredients Dough • 3 ½ cups all-purpose flour • ¼ cup granulated sugar • 2 ¼ tsp instant yeast (1 packet) • 1 tsp salt • ¾ cup warm milk (110°F / warm, not hot) • ¼ cup unsalted butter, melted • 1 large egg Filling • ½ cup brown sugar • 2 tbsp cocoa powder (for a chocolate swirl) • ¼ cup unsalted butter, softened • ½ cup chocolate chunks or chopped dark chocolate Chocolate Glaze • ½ cup semi-sweet or milk chocolate chips • 2 tbsp unsalted butter • 2–3 tbsp heavy cream or milk ⸻ Instructions 1. Make the dough 1. In a large bowl, combine flour, sugar, yeast, and salt. 2. Add warm milk, melted butter, and egg. Mix until a soft dough forms. 3. Knead 8–10 minutes until smooth and elastic. 4. Place in a greased bowl, cover, and let rise 1–1½ hours until doubled. ⸻ 2. Prepare filling 1. Mix brown sugar + cocoa powder. 2. Keep butter soft for spreading. 3. Chop chocolate into small chunks. ⸻ 3. Roll & layer 1. Punch down dough and roll into a 14×9 inch rectangle. 2. Spread softened butter evenly over dough. 3. Sprinkle chocolate-cocoa sugar mixture. 4. Scatter chocolate chunks evenly for gooey pockets. ⸻ 4. Roll & cut 1. Roll dough tightly from the long side into a log. 2. Cut into 9–12 equal rolls. 3. Place rolls in a greased baking dish with a small gap between each. ⸻ 5. Second rise Cover and let rise 30–45 minutes until puffy. ⸻ 6. Bake Bake at 350°F (175°C) for 22–28 minutes. Keep soft — you want gooey centers. ⸻ 7. Chocolate glaze 1. Melt chocolate chips + butter in a small saucepan over low heat. 2. Stir in heavy cream/milk until smooth and pourable. 3. Pour generously over warm rolls so it seeps into the swirls. ⸻ 8. Serve • Serve warm for that oozing chocolate effect. • Optional: sprinkle extra chocolate chunks on top for a bakery look.

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