Triple Chocolate Cinnamon Rolls

Instructions for Dough

1. Start by greasing a bowl with butter or flavorless oil and setting aside.
2. Then sprinkle the yeast and a teaspoon of sugar into your warmed milk. Give this a quick stir and set aside for about 10 minutes. During this time, the yeast should activate and become pretty foamy.
3. Meanwhile, place the flours, remaining sugar, salt and cocoa powder in the bowl of a stand mixer fitted with a dough hook. Stir this together lightly.
4. When the yeast is ready, pour this into the flour mixture and add your eggs (two whole eggs and one egg white). Begin kneading on a low setting, scraping the sides of the bowl down after a minute or two to ensure all of the dry ingredients are being incorporated.
5. Knead for about 12-15 minutes until you have a sticky dough that seems to be holding itself together.
6. After this first kneading process, keep the mixer on a low setting and add the butter (carefully) a small bit at a time. Once all the butter is added, knead for another 10-12 minutes until your dough is once again showing signs of pulling itself away from the sides of the bowl.
7. Add the chocolate chips and knead for a couple more minutes to get them as combined as possible.
8. Scrape the dough into your greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly overnight (or for about 8 hours until doubled in size).

Instructions for Filling, Shaping and Baking

1. Start off by lining your square baking pan with strips of parchment. Quick tip: if you let these overhang the sides by an inch or so, you'll be able to lift the pan of baked cinnamon rolls out when the time comes!
2. In a small mixing bowl, mix together your sugar, cinnamon and butter until you have a spreadable paste.
3. Scrape your dough out onto a lightly floured work surface and roll this into a rectangle about 12" wide by 15" long.
4. Spread the surface of your rectangle with your cinnamon sugar mixture. Then sprinkle generously with chocolate chips and chunks.
5. Roll from the bottom to the top into a tight log.
6. Using flavorless dental floss or thin kitchen twine, trim the ends of the dough and then divide into 9 rolls.
7. Place these in the lined baking pan in rows of three evenly spaced. Cover the pan with a clean kitchen towel and leave to proof for about 2 hours at room temperature, until again doubled in size.
8. Preheat the oven to 350°F (175C/155C Fan). Just before the rolls have finished their proof, make a quick egg wash using the reserved yolk and a splash of milk. Brush this over the surface of the rolls and then bake in the centre of the preheated oven for about 30 minutes until risen and lightly browning on the surface.
9. Remove from the oven and allow to cool for about 10 minutes while making the frosting.

Instructions for Frosting

1. First mix together the cocoa powder with the boiled water to form a paste. Then add this to the powdered sugar, along with the vanilla extract.
2. Slowly add milk about a teaspoon at a time, mixing until it comes together in a smooth frosting. The consistency can be adjusted by adding additional milk to make it thinner/more runny.
3. Serve warm!