These scrolls are best eaten warm while the chocolate is still melty. Make them ahead and gently reheat in a low oven when ready to serve. Make them as sticky as you like by upping the quantity of the glaze mixture.
1. Stir the milk and yeast in a bowl until the yeast dissolves. Combine the flour, egg and salt in an electric mixer fitted with a dough hook, add the yeast mixture and knead until a soft elastic dough forms (2-3 minutes). Transfer to a lightly greased bowl. Rub the butter lightly over the top, cover with plastic wrap and stand to prove until doubled in size (1 hour).
2. Sticky glaze Bring the ingredients to the boil in a small saucepan, stirring occasionally to dissolve the sugar.