1 cup whole milk, warmed to 100-110°F

2 ¼ teaspoons active dry yeast

½ cup brown sugar

1 whole egg

1 egg yolk

1 tablespoon vanilla extract

4 cups all-purpose flour

½ cup dark cocoa powder, sifted

1 teaspoon instant coffee (optional)

1 teaspoon kosher salt

2 ounces butter, softened

Filling:

2 ounces butter, softened

2 tablespoons dark cocoa powder

2 teaspoons ground cinnamon

½ cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon instant coffee (optional)

Glaze:

1 cup powdered sugar, sifted

¼ cup cocoa powder, sifted

1 teaspoon vanilla

About 4 tablespoons cream or milk

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Place warm milk in a mixing bowl and sprinkle yeast on top. Let it bloom for 5-10 minutes.
Add brown sugar, egg, egg yolk, and vanilla to the yeast mixture. Stir to combine.
Add flour, instant coffee, salt, butter, and sift in cocoa powder. Mix with a dough hook on medium speed for 6-7 minutes until a soft dough forms.
Scrape down the sides, cover the bowl, and let dough rise for 60-90 minutes until doubled.
Turn dough out onto a cocoa-dusted surface and roll into a large rectangle.
Mix all filling ingredients in a bowl and spread evenly over the dough.
Roll the dough tightly into a log and slice into 12 even pieces.
Place slices into a greased 9×13 baking dish. Let rise for 60-90 minutes until puffy.
Bake in a preheated 350°F oven for 30-35 minutes.
Prepare the glaze by mixing ingredients until smooth. Adjust consistency as desired.
Glaze the rolls while they are still slightly warm.

The dough can be kneaded by hand if you don’t have a stand mixer—knead for about 10 minutes.
You can prepare the rolls the night before, refrigerate overnight, and bake in the morning after bringing to room temperature.
Try adding chocolate chips or marshmallows for a fun hot chocolate twist.
For a less rich topping, use cream cheese or vanilla frosting instead of chocolate glaze.