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

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.