Woolen bread with cinnamon and chocolate (Roll-roll)

Ingredients:

Yeast dough

• 2 and 1/4 tsp (1 packet 7 g) active dry yeast
• 2 tbsp + 1/4 tsp granulated sugar
• 2 and 2/3 cups bread flour
• 1/3 cup dry skim milk, sift if necessary
• 1 teaspoon coarse salt
• 4 tbsp melted unsalted butter, plus extra for greasing the pan
• 2 large egg yolks
• 2 tablespoons unsweetened cocoa powder
• Special equipment: springform baking pan with a diameter of 22 cm.

Filling

• 2 tbsp. granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons cinnamon
• 1 tsp bread flour + extra for dusting
• 3 tbsp softened unsalted butter, plus extra for greasing the pan
• 1 large beaten egg, to brush the bread with before baking

Cream cheese frosting

• 60 g softened cream cheese
• 4 tablespoons softened unsalted butter
• 1.5 cups powdered sugar
• 0.5 tsp vanilla extract

Preparation:

1. Chocolate and plain dough

   
   In a small bowl or liquid measuring cup, microwave 3/4 cup water to 104°F (40°C). Sprinkle with yeast and 1/4 teaspoon granulated sugar and stir to dissolve. Let stand until foamy, about 5 minutes.
2. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the bread flour, dry milk powder, salt, and the remaining 2 tablespoons of granulated sugar until smooth. Combine the melted butter and egg yolks with the yeast mixture, then pour into the mixer bowl over the flour mixture. Mix on medium speed until a fluffy ball of dough forms. Increase the speed to medium-high and continue mixing until a smooth, slightly sticky ball forms, 3 to 4 minutes.
3. In another small bowl, combine cocoa powder and 5 teaspoons hot water until a thick paste forms; set aside.
4. Divide the dough in half and place one half in a medium, buttered bowl, turning to coat with butter.
5. Cover tightly with cling film or a kitchen towel.
6. Return the other half of the dough to the mixer bowl and add the cocoa mixture.
7. Mix on medium speed until the dough is smooth. Transfer the chocolate dough to another greased medium bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1–1.5 hours.

8. Filling

   
   Sugar with cinnamon: Combine granulated sugar, brown sugar, cinnamon, and flour in a small bowl until well combined; set aside.
9. Cut the dough into rolls: knead the regular and chocolate dough.
10. Then cut each into 6 equal pieces (12 pieces total).
11. Lightly flour a clean work surface. Using a rolling pin, roll out 1 piece of regular dough and 1 piece of chocolate dough into two long rectangles, about 10 cm wide and 20 cm long.
12. Place the chocolate dough directly on top of the regular dough.
13. Using a scraper or knife, cut half of the layer into thin strips (approximately 0.3 cm wide), leaving the other half uncut.
14. Spread 0.5 tbsp softened butter on the whole side of the dough.
15. Then sprinkle evenly with 2 teaspoons of the sugar-cinnamon mixture.