Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes frothy. This means the yeast is alive and ready to leaven the dough.

Step 2: Mix the Dough

Add the eggs, melted butter, and salt to the yeast mixture. Slowly incorporate the flour, 1 cup at a time, mixing until the dough forms a soft but slightly sticky ball. Knead by hand or using a dough hook for 7–10 minutes, until smooth and elastic.

Step 3: Let the Dough Rise

Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1–1.5 hours or until it doubles in size.

Step 4: Make the Filling

While the dough rises, make the filling by mixing softened butter, brown sugar, cinnamon, cocoa powder, and chocolate chips in a bowl. Set aside.

Step 5: Roll and Fill

Punch down the risen dough and transfer it to a floured surface. Roll it into a rectangle (about 16×12 inches). Spread the chocolate-cinnamon filling evenly across the dough.

Step 6: Roll Up the Dough

Starting from the long edge, tightly roll the dough into a log. Use a serrated knife or dental floss to cut the roll into 12 even slices.

Step 7: Second Rise

Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for about 30–45 minutes until puffy.

Step 8: Bake

Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden on top and baked through. Be careful not to overbake—they should stay soft in the center.

Step 9: Make the Chocolate Glaze

While rolls are baking, whisk together powdered sugar, cocoa powder, milk, vanilla, and optional espresso powder until smooth. Adjust consistency with more milk or sugar as needed.

Step 10: Drizzle and Serve

Let the rolls cool slightly, then drizzle with chocolate glaze. Serve warm and gooey!