Naturally fermented brown sugar cinnamon chocolate rolls

Overview

The name is really, really long, but the bread is really, really delicious.

Put all the bread ingredients except butter into the bread machine barrel and select the kneading program.
When the dough can be pulled out, add butter and continue kneading.
Just knead the dough to the expansion stage and perform basic fermentation.
While the dough is fermenting, we can make the filling. Put all the ingredients for the filling into a small milk pot, melt and combine (cinnamon powder can be added according to your preference), and cool to room temperature for later use.
The dough is fermented when it has doubled in size.
Roll the dough into a large square piece. About 30cm*40cm.
Brush the filling onto the rectangular dough sheet, leaving 2cm unbrushed on all four sides.
Roll it into a roll from top to bottom. When it reaches the end, lift the bottom edge up to pinch it.
Roll into a roll with the seam facing downwards.
Cut it with a spatula as shown in the picture above, leaving a part of the upper end connected.
Twist the two strands alternately into a wreath shape.
Pinch tightly and place in a round plate for secondary fermentation.
After fermentation, put it in the preheated oven and bake the middle and lower layers at 200 degrees for 30 to 40 minutes.