Ingredients
Equipment
Method
Instructions
- Activate yeast: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Combine wet ingredients: Add egg, melted butter, and salt to the yeast mixture. Stir to combine.
- Add flour: Gradually add flour, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Add more flour if needed.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1 ½ hours, or until doubled.
- Prepare filling: Combine softened butter, brown sugar, cocoa powder, and cinnamon. Mix well.
- Roll and fill: Punch down dough and roll into a 12x18 inch rectangle. Spread filling evenly over dough.
- Roll and slice: Roll dough tightly into a log. Cut into 12 equal slices.
- Second rise & bake: Arrange rolls in a greased 9x13 inch pan. Cover and let rise for 30-45 minutes. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
- Make icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed.
- Frost and serve: Let rolls cool slightly before frosting. Serve warm.
Notes
For a richer chocolate flavor, use dark cocoa powder. You can also add chocolate chips to the filling for extra chocolatey goodness. Store leftover rolls in an airtight container at room temperature for up to 2 days.