Cocoa Cinnamon Rolls: Yogurt Dough Folded With Butter Like Puff Pastry Bakes Up Flaky and Soft

These tender cinnamon and cocoa snail rolls are the real star of a holiday baking tray. Yogurt and oil keep the dough soft, and a special technique of layering it with butter makes the rolls fluffy and flaky.

Unlike most recipes, the star here is not a sticky filling but the dough itself. The filling is only a light dusting. How do you get rolls that pull apart into individual layers?

How do you make these cinnamon snail rolls?

The base is a soft yeast dough with yogurt. It is then layered with softened butter, much like puff pastry. This trick creates the delicate layers in the finished rolls.

At a Glance

• Prep time: 40 min (+ about 1 1/2 hours rising)
• Baking time: 27–30 min
• Servings: 16 rolls
• Difficulty: Medium
• Calories: about 210 kcal per roll
• Trend: Holiday baking / Yeast dough

Ingredients

Instructions

1. Pour the warm water into a bowl and add the yeast and sugar. Stir.
2. Add the oil, room-temperature yogurt, egg and salt. Whisk everything together.
3. Gradually sift in the flour (start with 600 g, about 4 3/4 cups) and work it into a dough.
4. Knead on a work surface for 4–5 minutes. The dough should be smooth, elastic and no longer sticking to your hands.
5. Place it in a bowl greased with oil. Cover with plastic wrap and let it rise in a warm place for 45–50 minutes.
6. Divide the risen dough into two equal portions (balls).
7. Layering (the key step): Roll the first ball into a rectangle (about 12×16 inches / 30×40 cm). Spread it with 50 g (3 1/2 tablespoons) softened butter.
8. Fold the dough like an envelope (all 4 sides to the middle), then fold it in thirds (like a letter).
9. Repeat with the second ball of dough and the remaining 50 g butter.
10. Cover both folded doughs with a kitchen towel and let them rest for 25–30 minutes.
11. First filling: Mix 2 teaspoons sugar with 1 teaspoon cinnamon.
12. Second filling: Mix 2 teaspoons sugar with 1 teaspoon cocoa.
13. Roll the first rested dough out again into a 12×16-inch (30×40 cm) rectangle. Sprinkle lightly with the cinnamon filling.
14. Cut the dough into strips 1 to 1 1/4 inches (3–3.5 cm) wide and roll each strip up into a snail shape.
15. Place them on a baking sheet lined with parchment paper and press down gently with your hand.
16. Repeat with the second dough and the cocoa filling. You should have 16 rolls in total.
17. Cover the baking sheet with a towel and let the rolls rise a final 25–30 minutes.
18. Heat the oven to 350°F (180°C).
19. Whisk the egg yolk with the milk and brush it over all the rolls.
20. Bake for 27–30 minutes. If they brown too quickly, cover them with foil for the last 5 minutes.

Video Recipe

Tips for Perfect Cocoa Cinnamon Rolls

• Why the layering? Do not skip folding the dough with butter (steps 7–9). This is a pastry-shop technique that creates flaky layers and sets this dough apart from an ordinary brioche.
• A light filling: Do not be surprised by the small amount of filling. This recipe is a celebration of the dough. If you prefer very sweet rolls, you can double the sugar and cinnamon in the filling.

Easy Variations

• Nut filling: Instead of cinnamon, sprinkle the dough with ground nuts and sugar.
• Glaze: After baking, drizzle the rolls with a lemon glaze (powdered sugar and lemon juice).

Frequently Asked Questions (FAQ)

These rolls are best while still lukewarm. Thanks to the yogurt and oil, they stay soft the next day.

The recipe is based on a version by Rezepte von Roman, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.