Cosmic Brownie Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 2 3/4-3 cups (330-360g) bread flour (start low & add more if needed) (for the dough)
• 1/4 cup (25g) unsweetened cocoa powder (for the dough)
• 3/4 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over the rolls right before baking (for the dough)
• 6 tbsp (85g) unsalted butter, melted (for the brownie batter filling)
• 2/3 cup (135g) brown sugar, packed (for the brownie batter filling)
• 1 tbsp (12g) granulated sugar (for the brownie batter filling)
• 1/2 tsp vanilla extract (for the brownie batter filling)
• 1 tsp heavy cream (for the brownie batter filling)
• 3 tbsp (18g) unsweetened cocoa powder (for the brownie batter filling)
• 1/4 tsp salt (for the brownie batter filling)
• 2 tbsp (16g) flour (for the brownie batter filling)
• + rainbow candy-coated chocolate chips (or brownie crumbles) to sprinkle (for the brownie batter filling)
• 1 cup (170g) semi-sweet chocolate (for the ganache)
• 1/3 cup (80g) heavy cream (for the ganache)
• + rainbow candy chips for topping (for the ganache)

Instructions

1. Combine the warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt, flour, and cocoa powder. Mix until a soft dough forms.
4. Knead the dough for 8-10 min.
5. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
6. For the filling, mix the melted butter and both sugars.
7. Add the vanilla, heavy cream, cocoa powder, and salt until combined.
8. Fold in flour. Let sit 5-10 minutes, it'll thicken slightly. If it's still too runny add 1/2 tbsp more flour.
9. Roll dough into a large rectangle on a lightly floured surface.
10. Spread the filling evenly all over and sprinkle rainbow candy chips (and/or brownie crumbles, just don't overstuff it).
11. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
12. (Or you can tightly roll the whole thing then slice)
13. Place in greased 9x13 pan.
14. Cover & let rise 30-45 more min.
15. Pour warm heavy cream over the rolls right before baking.
16. Bake at 350°F for 22-25 min.
17. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
18. Cover with plastic wrap and let it cool until thickened/spreadable. You can place it in the fridge to speed it up.
19. Spread over the warm rolls.
20. Top with more rainbow candy chips.