I decided to add chopped dark chocolate (70% cocoa of course!) to my cinnamon filling. The results were yummy! This was my first successful bake using yeast having ‘failed’ numerous times before. The trick seems to be kneeding profusely. I also didn’t use the full amount of wet ingredients and still found I needed to heavily flour the counter when kneeding. I had learnt from another bake to use dental floss to cut the roll - this worked very well.
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