Ingredients:

For the dough:

2 ¼ teaspoons active dry yeast (or 1 packet)

4 tablespoons warm water (105°F to 115°F)

1 teaspoon sugar

2 ½ cups all-purpose flour (about)

½ teaspoon salt

½ cup milk, warmed

3 tablespoons butter, softened

For the filling:

½ cup unsalted butter, softened

½ cup brown sugar, packed

3 tablespoons unsweetened cocoa powder

1 teaspoon ground cinnamon

¼ teaspoon salt

¼ cup chopped walnuts (optional)

For the glaze (optional):

1 cup powdered sugar

2-3 tablespoons milk

Instructions:

Make the dough: In a small bowl, whisk together the yeast, warm water, and sugar. Let sit for 5 minutes, or until the yeast is foamy.

In a large bowl, whisk together the flour and salt. Add the yeast mixture, warmed milk, and softened butter. Beat with an electric mixer fitted with a dough hook attachment, or knead by hand, until a soft dough forms. Add more flour, 1 tablespoon at a time, until the dough is no longer sticky and is slightly elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Make the filling: In a medium bowl, cream together the softened butter, brown sugar, cocoa powder, cinnamon, and salt. Stir in the chopped walnuts, if using.

Assemble the rolls: Punch down the dough and roll it out on a lightly floured surface to a 12×18 inch rectangle. Spread the chocolate filling evenly over the dough.

Starting from a long edge, roll up the dough tightly. Pinch the seam to seal. Cut the roll into 1-inch slices.

Place the rolls in a greased 9×13 inch baking pan. Cover with plastic wrap and let rise for an additional 30 minutes.

Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.

Make the glaze (optional): In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm rolls, if desired.

Tips:

If you don’t have active dry yeast, you can use instant yeast. Just be sure to follow the package instructions for how to activate the yeast.

You can also use all-purpose flour for the filling.

The rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Enjoy these delicious homemade chocolate rolls!