Chocolate Coffee Cake

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 3 tablespoons butter, softened
• 3 tablespoons sugar
• 1 large egg, beaten
• 1 teaspoon salt
• 2 tablespoons nonfat dry milk powder
• 3 to 3-1/2 cups all-purpose flour
• 1 cup (6 ounces) semisweet chocolate chips
• 1/3 cup evaporated milk
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter

1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, egg, salt and milk powder; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, combine chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Set aside.
4. Punch the dough down; roll into a 20x10-in. rectangle. Spread with filling. Roll up, jelly-roll style, starting with a long side; seal seam. Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 350u0b0 for 45-50 minutes or until golden brown. Let stand for 10 minutes; invert onto a wire rack to cool.

active dry yeast, warm water, butter, sugar, egg, salt, nonfat dry milk, flour, chocolate chips, milk, sugar, ground cinnamon, allpurpose, sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/chocolate-coffee-cake/ (may not work)