After the success of feeding the pony cheese and leek rolls for breakfast, I decided a sweet version needed to be made – and when I saw these incredible looking chocolate chip sticky buns on An American Cupcake in London, I had to make them straight away.

These rolls have a quadruple chocolate hit – chocolate sugar inside, chocolate chips inside, chocolate glaze, and more chocolate chips sprinkled on top.

The dough was great and turned out light and fluffy, and the chocolatey-ness pleased the pony (although I think I’m a bit of a traditionalist and would choose cinnamon rolls if they were for me). I found the quantity of chocolate sugar quite a lot, so I kept half back for the glaze which worked out well.

The recipe says it makes six rolls, but I made eight and they were still rather sizeable, and I reckon you could probably go up to ten and still get a decent size – depends how hungry you get at breakfast I guess!

Chocolate chip sticky buns (adapted from An American Cupcake in London)

Makes 6-10 rolls

For the dough

• 1 tsp sugar
• 14g fast action dried yeast
• 125ml warm water
• 125ml milk
• 50g caster sugar
• 60g unsalted butter
• 1 tsp salt
• 2 eggs
• 480g plain flour

Sprinkle the yeast and 1 tsp sugar into the warm water and leave to proof for 10 minutes. Heat the milk and 50g sugar in a suacepan, then add in the butter and salt. In a large bowl, measure out 180g of the flour and stir in the yeast water, milk mixture and eggs. Stir with a wooden spoon and gradually add the rest of the flour until it comes together into a soft dough, knead for 5 minutes then leave in a warm place to proof for an hour and a half.

For the filling and glaze

• 30g cocoa powder
• 135g light brown sugar
• 100g chocolate chips
• 120g butter
• 1 tbsp golden syrup

Once the dough has risen, knock back then turn out onto a lightly floured surface and roll into a rectangle about 20″ by 16″. Spread about 50g of the butter all over the dough, then mix the cocoa and sugar together and sprinkle half on top of the butter, then scatter 3/4 of the chocolate chips over that. Roll up from one of the shorter ends of the rectangle, finishing with the seam underneath, then cut into 1″ wide slices and place on a greased baking tray, with a bit of space in between.

Leave for another hour to rise again. Make the glaze by heading the remaining sugar and cocoa mix, butter and golden syrup in a saucepan until everything has melted, then pour on top of the rolls.

Bake at 180 degrees for about 20 minutes, or until well risen and springy to the touch. Scatter the remaining chocolate chips on top, and serve warm.