Meanwhile, make the filling. Add the softened butter, brown sugar, cinnamon, and cocoapowder to a bowl. Use a spoon to thoroughly mix all the ingredients. You can melt the butterfor a few seconds in the microwave first if it’s not soft enough. Set aside for now.
When the dough has risen, punch the air out then transfer it to a lightly floured surface. Useyour hands to shape the dough into a roughly rectangular shape then roll it out to a rectanglemeasuring 40cm by 20cm. It doesn’t have to be exact.
Spread the chocolate and cinnamon filling over the surface of the dough leaving a gap ofabout 1cm around the edge.
Scatter over the chopped chocolate. Use your hands to gently press the chocolate into thedough so that it doesn’t escape when you roll it up.
Wash your hands before you begin rolling so none of the chocolate transfers to the outside of the rolls.
With the longest edge facing you, tightly roll up the dough into a sausage shape. When you’redone rolling, pinch the seam together with your fingertips then cut the dough sausage in themiddle so that it’s easier to handle.
Cut each section into 6 equal pieces. You can eyeball it or measure it with a ruler for accuracy.Our rolls were 4.5cm each.
Grease a large baking dish with 1 tbsp butter then arrange the Chocolate Cinnamon Rolls sothat there is a little room in-between each one. Cover with cling wrap and leave somewherewarm for 30 minutes. The rolls will puff up in size during that time.
Meanwhile, preheat the oven to 350ºF.
Once risen, brush the rolls with 2 tbsps of melted butter.
Put the dish into the center of the preheated oven and bake for 22 minutes or until goldenbrown. Remove from the oven and place the dish on a wire rack to cool.