Double Chocolate Cinnamon Rolls (Print Version)

# Ingredients:

→ Chocolate Brioche

01 - 240ml lukewarm milk

02 - 7g (1½ teaspoons) dry baker's yeast

03 - 430g (3½ cups) flour

04 - 60g (⅓ cup) granulated sugar

05 - 1 pinch salt

06 - 1 egg, room temperature

07 - 70g (⅓ cup) melted butter, cooled

08 - 50g (½ cup) unsweetened cocoa powder

→ Chocolate-Cinnamon Filling

09 - 120g (⅔ cup) brown sugar

10 - 2 tablespoons unsweetened cocoa powder

11 - 2 teaspoons ground cinnamon

12 - 55g (¼ cup) softened butter

13 - 1 teaspoon vanilla extract

→ Chocolate Glaze

14 - 1 tablespoon unsweetened cocoa powder

15 - 70g (⅔ cup) powdered sugar

16 - 60ml (¼ cup) heavy cream

# Instructions:

01 - Mix yeast with lukewarm milk and let stand 5-10 minutes. Combine dry ingredients in stand mixer, then add egg, butter, and milk mixture. Knead 3 minutes until soft dough forms.

02 - Cover dough and let rise 1½-2 hours until doubled.

03 - Mix brown sugar, cocoa powder, vanilla, and cinnamon. Roll dough into rectangle. Spread with butter and filling mixture.

04 - Roll into log, cut into 9-11 pieces. Place in baking dish, spaced apart. Let rise 30-60 minutes.

05 - Bake at 350°F for 20-25 minutes until puffed.

06 - Mix glaze ingredients until smooth. Pour over warm rolls.

# Notes:

01 - Keeps 1 week at room temperature

02 - Can freeze up to 3 months

03 - Can use plant-based milk

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