Ingredients
3 to 3-1/2 cups all-purpose flour1/4 cup sugar1 package (1/4 ounce) active dry yeast1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup 2% milk1/4 cup water2 tablespoons butter2 tablespoons canola oil1 large egg, room temperature1 large egg yolk, room temperatureFILLING:1/2 cup miniature semisweet chocolate chips1/2 cup chopped walnuts3 tablespoons brown sugarGLAZE:2/3 cup confectioners’ sugar1/8 teaspoon ground cinnamon1/4 teaspoon vanilla extract3 to 4 teaspoons whole milk
Preparation
In a large bowl, combine 1 cup flour, sugar, yeast, cinnamon and salt. In a small saucepan, heat milk, water, butter and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and yolk; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 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. Combine filling ingredients in a small bowl; set aside.
Punch dough down. Turn onto a lightly floured surface. Roll into an 18x9-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.
Preheat oven to 350°. Bake 18-22 minutes or until golden brown. Remove to a wire rack to cool completely. Combine glaze ingredients; drizzle over ring.
