Someday, when my kids are grown, and our holiday traditions are a bit more fine tuned, I want to be that family that has our big feast over brunch. It’s my favorite meal by far, and I’m never without endless inspiration for brunch menus full of fizzy drinks, egg bakes, different varieties of hash etc…. And of course there are all the pastries, coffee cakes, and sweet rolls. Are you in? Do you do a holiday brunch instead of dinner?
These beautiful chocolate-y swirled rolls were even more delicious than when I imagined. A true sucker for cinnamon rolls, I didn’t know how these could compete. But, I had a vision of something Pain Au Chocolat inspired and these totally fit the bill. The dough was sweet and tender, with a swirl of bittersweet chocolate that was neither hard or totally gooey, kinda soft and semi melty. In short- almost a dessert but still an acceptable breakfast for a special occasion. (Right??)
These come together just like cinnamon rolls, but instead of spreading cinnamon sugar onto butter-topped dough, finely chopped dark chocolate gets pressed onto the dough and rolled up. After rising and baking to perfection, the rolls get drizzled with a simple vanilla glaze and are ready to be enjoyed. (Ideally alongside a cup of hot coffee.)
Nothing makes me happier when an opportunity to work with a brand I truly love comes along. I’m always trying to be more conscious of where the things I wear, use and eat come from, and buying/baking with ethical chocolate is something I’ve been working at for awhile. DAGOBA Organic Chocolate has been crafting organic chocolate from responsibly-sourced ingredients since 2001. This year, the brand began a nonprofit initiative to empower women living in the communities where DAGOBA’s cacao beans are grown. (Isn’t that great?)
For the glaze:
This post is sponsored by DOGOBA, but thoughts and feelings are always 100% my own.