Preparation Steps

• In a small bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes until foamy.
• In a large bowl, whisk together the remaining granulated sugar, egg, and melted butter. Stir in the yeast mixture.
• In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the filling. In a medium bowl, mix softened butter, brown sugar, cocoa powder, and cinnamon until well combined.
• Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches.
• Spread the chocolate filling evenly over the dough, leaving a small border.
• Starting from the long edge, tightly roll up the dough. Pinch the seam to seal.
• Cut the roll into 12 equal slices. Place the slices, cut-side up, in a greased 9x13 inch baking pan.
• Cover the pan and let the rolls rise for another 30-45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Bake for 20-25 minutes, or until golden brown.
• While the rolls are baking, prepare the glaze. In a bowl, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth and creamy.
• Let the rolls cool slightly before drizzling with the glaze.