Chocolate Brioche

1. Mix the lukewarm milk with the dry yeast and let sit for 5–10 min.
2. In a stand mixer bowl, add flour, sugar, cocoa powder, and salt. Mix on medium speed.
3. Add the egg, melted butter, and the milk–yeast mixture. Knead for 3 min until smooth and soft.
4. Cover and let rise at room temperature for 1h30–2h, until doubled.

Chocolate–Cinnamon Filling

1. In a small bowl, mix brown sugar, cocoa powder, cinnamon, and vanilla.
2. Roll the dough into a large rectangle (about 0.5 cm thick).
3. Spread the softened butter all over.
4. Add the sugar-cinnamon mix and press it into the butter.
5. Roll tightly into a log and cut into 9–11 rolls.

Baking

1. Place rolls in a baking dish with space between them.
2. Let rise again for 30–60 min.
3. Bake at 350°F / 180°C for 20–25 min.
4. Let cool slightly.

Chocolate Glaze

1. Mix powdered sugar, cocoa powder, and heavy cream until smooth.
2. Pour the glaze over the warm rolls and serve.