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I discovered that while cinnamon rolls are good--cinnamon rolls with white chocolate ganache are even better. As in WAY better. Of course it’s not as if it takes a genius to figure that one out but it did take me about 17 years of making cinnamon rolls to discover the secret. If I never have another cinnamon roll in my life I will have been complete.
I heat the cold milk, eggs and butter for about a minute in a glass dish in the microwave or just until the butter begins to melt slightly. Then, pouring it into my bread machine bucket I add the sugar, salt, flour and yeast and set it to “dough.” If you don’t have a bread machine just add the yeast to the milk and then the other ingredients, adding enough flour just until the dough sticks together. Let it rise and punch it down then once it’s risen again you’re ready.
Roll out the dough into a large rectangle. Mix the brown sugar, flour, cinnamon and butter together and add nuts if desired. This works well in a food processor if the butter is cold. I spread 2/3 of the mixture on the rectangle, rolling up the dough lengthwise and slicing it into 12 rolls with a serrated knife.
Sprinkle the remaining brown sugar mixture over the top and let rise 30 minutes. Bake at 350 for 28-30 minutes but not too long. Too much flour or too long of a baking time are the surest ways to ruin the texture. I know--I’ve ruined a lot of pans of cinnamon rolls that way.
Once they’ve baked and cooled mix the chocolate, milk and butter in a glass dish and heat in the microwave on a low power until chocolate melts, stirring every 45 seconds or so until totally combined and smooth. Drizzle over the top of the cinnamon rolls and serve with a smile.
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