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Recipe1M+
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Professional instant yeast — reliable rise, no proofing needed
Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
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Professional instant yeast — reliable rise, no proofing needed
Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
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grease two 9-inch round baking pans. roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface. combine sugar and cinnamon in small bowl. sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides. sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans. roll up dough starting at short end and seal edges. cut into 6 slices. place cut side up in prepared baking pan. repeat with remaining bread loaf, sugar mixture, morsels and nuts. place in second prepared baking pan. cover and let rise in warm place until dough almost fills pans. preheat oven to 350 degrees. bake for 25 to 30 minutes or until deep golden brown. cool slightly and drizzle with glaze. for glaze: combine powdered sugar and milk to make a siff glaze.