Hot Cocoa Cinnamon Rolls

Warm, cocoa-infused cinnamon rolls that combine classic baking techniques with a rich chocolate flavor.

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In a mixing bowl, combine flour, sugar, salt, and yeast while keeping them separate until mixing.
Warm milk to about 100–110°F (37–43°C) and add to dry ingredients with the egg and butter.
Mix until a shaggy dough forms, then knead for 6–8 minutes by hand or 4–6 minutes in a mixer until smooth.
Rest the dough for 10 minutes if it resists kneading.
Lightly oil a bowl and place the dough inside, covering it with plastic or a damp towel; proof until doubled (60–90 minutes).
Deflate the dough, roll it out into a rectangle (~12×16 inches), and spread the filling (butter, cocoa, brown sugar, and cinnamon) evenly, adding chocolate chips if desired.
Roll dough tightly from the long side into a log, slice into 12 rolls, and place them in a greased pan to proof until puffy (30–50 minutes).
Preheat the oven to 350–375°F (175–190°C) and bake for 20–30 minutes until golden and the internal temperature reaches 190–200°F (88–93°C).
Cool slightly before frosting with cream cheese or marshmallow frosting.

Adjust hydration according to cocoa addition; chill filling to prevent leaks during rolling.