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 the egg, melted butter, and salt to the yeast mixture. Stir to combine.
- Add flour: Gradually add the flour, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
- First rise: Place the 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, roll into a 12x18 inch rectangle. Spread filling evenly over dough.
- Roll and slice: Roll dough into a log, cut into 12 slices. Place in a greased 9x13 inch pan.
- Second rise: Cover and let rise for 30-45 minutes, or until almost doubled.
- Bake: Preheat oven to 350°F (175°C). Bake 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 brown sugar. You can also add chocolate chips to the filling for extra indulgence. Store leftover rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.