Chocolate cinnamon rolls

In a stand mixer combine 4 cups bread flour, unsweetened cocoa powder, sugar, salt and instant yeast.

Add softened butter and rub it in on the machine until only small lumps remain.

Add one egg and lukewarm water, holding a little water back if the flour does not need it.

Knead on medium-low for about 8 minutes until the dough is tight, soft and comes away in one lump.

Place in a lightly oiled bowl, cover with a tea towel and proof about 90 minutes until doubled.

For the filling, microwave butter with chopped bittersweet chocolate for a minute to a minute and a half until melted, taking care not to burn it.

Whisk in powdered sugar, cocoa powder, cinnamon, vanilla extract and salt until smooth; let cool at room temperature to firm up.

Check the proof: a fingerprint should stay. Roll the dough on a lightly floured surface to a 15 by 10 inch rectangle.

Spread the filling almost to the edges, leaving a small border.

Roll up tightly into a log about 19 inches long to avoid a hollow centre.

Cut 12 rolls about an inch and a half thick with a serrated knife, using a sawing motion, and place them cut side up in the dish.

Variation: assemble the day before, refrigerate overnight covered, then proof on the counter about an hour and a half before baking.

Cover and proof again at room temperature about 60 minutes until nearly doubled and touching; a dent that springs back needs 10 to 15 minutes more.

Gently brush with egg wash, avoiding the swirl.

Bake at 350F / 180C for 25 to 35 minutes, until firm on top and puffy.

For the glaze, whisk powdered sugar, cocoa powder, a little milk and vanilla extract, then whisk in softened cream cheese until smooth.

Spread the glaze over the rolls while hot.