• Place a mixing bowl into the refrigerator to chill.

• Add Milk to a saucepan and heat over medium high, stirring to prevent burning. Bring to a simmer until temperature reaches 180°F (foam starts forming on the side of the saucepan) remove from heat.

• Bring mixing bowl out of the refrigerator and add heated milk into the chilled bowl. Cool down Milk to 105 - 110°F

• Once milk is cooled to 110°F; mix in Sugar and yeast, let rest for 10 minutes until foamy.

• Once yeast is foamy (proofed); mix in eggs, salt, Oil and Vanilla extract.

• Next mix in the Instant Vanilla Pudding powder, now gradually add flour to the mixture until well combined and a soft dough forms.

• Take dough out of the bowl, knead on a clean surface to smooth if necessary. Place back into bowl and rise for 1 hour in a warm place or until doubled.

• Once doubled in size; remove from bowl roll into large rectangle, about 1/2 " thick.

• Spread Butter over the entire rolled out dough.

• Next sprinkle on the Chocolate Maizena powder onto the top of the butter evenly, then sprinkle on the chocolate pieces. We chose Hazelnut chocolate.

• Gently roll it up starting from the long edge, pinch the seam closed tightly.

• Place your rolls on prepared baking sheet lined with parchment paper, cover with tea towel and let them rise, about 45 minutes.

• Meanwhile preheat your oven to 350 F

• Bake at 350 F for 13 - 15 minutes. Remove when they start to turn golden.

• Remove them from the oven. If you’re frosting them, let them cool fully before topping them. If you’re not topping them, brush them with melted butter while still warm.

Enjoy!