Directions (continued)

• enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• For filling, combine the chocolate chips, milk and sugar in a
• saucepan; cook and stir over low heat until smooth. Stir in
• cinnamon; set aside.
• For topping, combine the flour, sugar and cinnamon in a bowl; cut in
• butter until crumbly. Stir in chocolate chips and nuts. Set aside.
• Punch dough down. Turn onto a lightly floured surface; roll into an
• 18-in. x 10-in. rectangle. Spread with filling. Roll up jelly-roll
• style, starting with a long side; pinch seam to seal. Place in a
• well-greased 10-in. fluted tube pan, with seam facing inside of pan.
• Sprinkle with topping. Cover and let rise in a warm place until
• doubled, about 30 minutes.
• Bake at 350° for 45-50 minutes or until golden brown. Let stand
• for 10 minutes before inverting onto a wire rack to cool. Sprinkle
• with confectioners; sugar if desired. Yield: 12-16 servings.