How To Make Chocolate Chip Sweet Rolls

• Prepare the dough by mixing the warm milk, melted butter, maple syrup, and salt. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
• Add the flour and mix until a dough forms. If using gluten free flour, add the yogurt into the dough and use your hands to work it into the dough. This will make the gluten free dough more elastic and help it stick together better when rolling. You don't need to add yogurt when using regular flour.
• Form the dough into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will not rise as much.
• While waiting on the dough, mix the chocolate syrup ingredients together and set aside.
• After the dough has risen for an hour, place it on a floured surface and roll the dough into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the softened butter to cover the dough. Top with the sugar, cocoa powder, and chocolate chips.
• Preheat the oven to 350
• Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a round or rectangular baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!
• Once the rolls have risen, remove plastic wrap and bake the rolls in the oven for about 35 minutes. Serve with chocolate syrup!