Heat up the butter & until the butter is melted. Let the mixture cool down until it’s just warm and then sprinkle in the yeast. Stir in the sugar & salt, set aside for 10 mins to let the yeast activate.

Stir in ½  cup of flour at a time until a thick dough forms. Transfer onto a lightly floured board & knead for one minute.

Grease your bowl with butter/oil and place the dough back in there. Cover the bowl with a towel & allow the dough to rest for 1 hour.

Meanwhile, preheat the oven to 180C/360F, fan-forced. Grease your baking tin/s with butter.

After an hour, turn the dough onto a lightly floured board, roll out the dough into a thin rectangle (~ 1cm thickness)

Mix the PB powder + milk until smooth, then spread this over the top of the dough. Drizzle over the melted chocolate & sprinkle the cinnamon +- brown sugar.

Tightly roll up the dough into a cigar, then cut into 8 even portions. Arrange these evenly in your prepared tin/s

Bake in the oven for 20-22 mins until golden.

In the meantime, whisk together the ingredients for the sauce until smooth. Once the rolls come out the oven, drizzle the sauce over the top. Serve warm!