1 8 ounce package Cream Cheese, softened in the microwave until easily stirred - use the plastic container, not a foil wrapped package
1-6 tablespoons Pure Maple Syrup, to taste
1/2 cup Milk, or half and half (or until you reach desired consistency)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
For the Rolls:
Preheat oven to 350°F.
Mix warm water, yeast and sugar together and allow to sit for 3-5 minutes until frothy.
In a stand mixer or large bowl combine flour, salt and cocoa powder until combined. Add milk, butter, eggs and honey to mixer. Using whisk or dough hook attachment or a large spoon by hand, combine dough until it forms a cohesive dough. Do not knead.
Allow to rest for 10 minutes.
Stretch two 20-inch-long sheets of plastic wrap out on counter to form one sheet and dust with cocoa powder lightly to prevent sticking.
Press out dough to approximately 18 inches by 10 inches.
Fill the Rolls:
Top with butter evenly. Sprinkle sugar, pecans and chocolate chips. Roll lengthwise to form a spiral.
Cut into 12 even slices. Place in a greased oven safe pan (mine is 12 inches x 8 inches) and allow to rise 15 minutes.
Cook for 25 minutes.
Whip warmed cream cheese with mixer or whisk.
Slowly add maple syrup and milk while whipping until glaze reaches desired consistency. Can be made as a spreadable glaze or pourable based on amount of milk added.