Preparation:

Dough: If you are using fresh yeast make the fresh yeast solution 30 minutes before you start baking.

In a large mixing bowl add yeast, flour, sugar, salt, milk and eggs. Knead gently until everything is well combined. Add melted butter and knead until a soft and flexible dough forms. Make the dough into a ball and place it in the bowl. Cover the bowl with a kitchen towel and leave it to rest in a warm place for 90min.

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Filling: Melt the butter in a small pot and allow to cool. In a small bowl mix together sugar, cocoa, cinnamon and grate dark chocolate until everything is well combined. Flour the worktop and roll the dough into a 40 x 50 cm rectangle. Spread melted butter across the dough and cover it with the sugar and chocolate mix. 

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Beginning with a short side, roll up dough tightly. Slice the roll with a sharp knife into roughly 3cm slices. Butter 25x35 tin and place the slices in the tin. Cover the tin with a kitchen towel and leave to rest in a warm place for 30min.

Preheat the oven to 180°C/350°F/Gas 4. Bake the rolls for 20-30 minutes. Once golden brown take it out of the oven and allow to cool.

Icing: Break a 100g of dark chocolate and place into a heatproof bowl. Sit over a pan of simmering water and allow the chocolate to melt, stirring occasionally. 

Sift 1 cup of icing sugar into a bowl. Add lemon juice. Using a wooden spoon, gradually stir in the water until the mixture has the consistency of thick cream. Beat until white and smooth and thick enough to coat the back of the spoon.

Cover the rolls with melted chocolate and/ or lemon icing.

Enjoy!