In a mixer bowl with a dough hook, place flour, yeast, butter, sugar, eggs, milk, vanilla and salt and knead for 10–12 minutes until it becomes a sticky dough.

Cover the dough with plastic wrap and leave to rise overnight in the refrigerator.

Break the chocolate into squares and place in a bowl. Add butter and heat together in the microwave or in a double boiiler until everything is melted and the mixture is smooth.

Add ground almonds and mix well until smooth.

Cool the mixture at room temperature until it reaches a comfortable texture for spreading.

Divide the cold dough into two parts.

On a floured surface, roll each part into a rectangle about 1/2 centimeter (1/4 inch) thick. Spread the filling in a uniform layer.

Cut the dough into long strips five to six centimeters (about two inches) wide (more or less the height of the pan).

Grease a nine-inch round cake pan. Roll one strip around itself to form a rose and place in the middle of the pan. Continue rolling the rest of the strips around the central rose to form a large cinna-roll. Repeat with the rest of the dough and the filling until the cake is ready.

Cover the cake with a damp towel and let rise for about an hour in a warm place until it almost doubles its volume.

Heat oven to 170 degrees Celsius (340 degrees Fahrenheit).

Brush the cake with a lightly beaten egg.

Bake for 30–40 minutes or until the cake is golden, risen, and set.

In a small pot, place water and sugar and heat until it boils. Cook for two to three minutes and remove from heat.

Brush the cake generously with glaze and serve.