Indulge in soft, fluffy chocolate cinnamon rolls with a rich cocoa and cinnamon filling, topped with a sweet glaze. Perfect for breakfast or dessert!

3 cups flour

1/4 cup cocoa powder

2 tsp cinnamon

1/4 cup sugar

1 cup warm milk

2 1/4 tsp active dry yeast

1/4 cup melted butter

For the Filling:

1/2 cup brown sugar

2 tbsp cocoa powder

2 tsp cinnamon

2 tbsp softened butter

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Activate the Yeast: In a small bowl, mix the warm milk and sugar, then sprinkle the active dry yeast over the top. Let it sit for 5 minutes until foamy.
Prepare the Dough: In a large bowl, combine flour, cocoa powder, and cinnamon. Add the yeast mixture and melted butter, stirring until dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Let it rise for 1 hour.
Roll Out the Dough: Punch down the dough and roll it into a 12×18 inch rectangle.
Add the Filling: Spread softened butter over the dough. In a bowl, mix brown sugar, cocoa powder, and cinnamon, and sprinkle over the buttered dough.
Roll and Slice: Roll the dough tightly and slice into 12 even rolls. Arrange in a greased baking pan.
Bake the Rolls: Preheat oven to 350°F (175°C). Bake for 25 minutes until golden brown.
Glaze and Serve: Cool slightly and drizzle with glaze or cream cheese frosting before serving.

Make Ahead: Prepare rolls the night before, refrigerate overnight, then bake in the morning.

Substitutions: Use dairy-free substitutes for a vegan version or swap sugar types for variation.

Extra Gooey: Add more butter to the filling for a gooier texture.