In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy (about 10 minutes). Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth, add orange zest. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup cranberries; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup cranberries, and Cocoa; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar and Cocoa mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
For Chocolate Glaze:
Melt the butter in a small saucepan over low heat (about 2 minutes).
Stir in cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil (about 2 minutes).
Remove the pan from the heat and stir in 2 cups of confectioners' sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don't allow glaze get too thick.
Drizzle the warm glaze over room-temperature rolls. Finish with sprinkling Toasted Brownie Brittle Crush and let sit until the glaze hardens, about 30 minutes.
NOTE: Garnish the Breakfast Rolls with Drizzled Chocolate Glaze and ‘Brownie Brittle Crush’
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...