Line a baking sheet with parchment paper. Preheat oven to 350°F.

Stir together cinnamon, brown sugar, honey, pecans and salt.

Roll challah dough into a 11x17 inch rectangle. Brush evoo over dough. Spread filling on dough, leaving a 1 inch border. Roll lengthwise and pinch to close.

Using a piece of thread or plain (not flavored) dental floss, cut ½ thick rounds (place thread under dough and criss-cross ends of the thread to neatly cut and not squish dough.

Place a teaspoon of chocolate in the center of each round. Brush dough with additional egg.

Transfer to parchment lined baking sheet. cover and allow to rise 30 minutes.

Bake for 15-20 minutes or until golden brown.