Honey Wheat Chocolate Cinnamon Buns

These are not too sweet and are perfect for a lazy Sunday afternoon! Don't even think that one will be enough!!

You will need:

• 1 1/4 cups warm water -I heat in micro 40 seconds
• 3 tbsp unsalted butter
• 3 tbsp of mild extra virgin olive oil - I used Uliva from the Garda region in Italy
• 6 tbsp honey
• 2 pkgs - 4 1/2 tsp active dry yeast
• 2 large eggs beaten
• 1/2 tsp salt
• 1 cup whole wheat flour
• 4-5 cups all purpose flour
• 6-8 tbsp very soft unsalted butter
• 2 tsp ground cinnamon
• 1/3 cup finely chopped dark chocolate
• 1/3 cup finely chopped milk chocolate *always buy best quality chocolate
• 1/2 cup brown sugar
• 1 cup powdered/icing sugar
• 1 tbsp milk 

Step 1: In a large measuring cup heat the water. Add butter, lovely olive oil and honey. Whisk to combine.

Step 2: add the 2 packages of yeast, mix and leave 5 minutes to get foamy and activate.

Step 3: Whisk in eggs and salt. Pour liquid into a large bowl and add the whole wheat flour and 4 cups of the all purpose flour. Mix with a wooden spoon until the mixture becomes too stiff to continue mixing in the bowl. 

Step 4: Turn out contents onto a clean counter and knead with your hands adding the last cup and even a bit more flour as necessary. Once the dough turns into a soft dough and your hands are no longer sticky you have added enough flour. It is a nice soft dough when done.

Step 5: place dough in a lightly oiled bowl and cover to seal with plastic wrap. Leave in a warm place to double in size for approximately 1 1/2 hours.

Step 6: punch down dough and remove from the bowl onto a floured surface to role out into a rectangle approx 15 x 20 inches -with the longer edge face you.

Step 7: Spread very soft butter evenly all over the surface of the dough. I take the cinnamon, finely chopped chocolates and brown sugar and mix together in a small bowl. Sprinkle the chocolate, cinnamon sugar and sprinkle over the layer of butter leaving a bit of a clean edge to seal the dough.

Step 8: With the long edge facing you, roll up the dough. Slice the dough into even slices. I always cut in half, then keep cutting those in half to get the size of bun you like. Approximately 1 1/2 inches is good but, you can make them as large as you like!

Step 9: place 1/2 inch apart in a pan so they have room to rise once more before baking. I also freeze them at this point. I froze half this batch for later.

Step 10: heat oven to 350 degrees F. Let rise another 30-40 minutes. Bake for 25 minutes until golden brown. 

Step 11: let cool then make simple glaze by mixing a bit of milk with icing sugar. Drizzle over buns and eat soft and slightly warm with a big mug of coffee!! Don't even think you can just eat one!