Ingredients

Cooking spray

1 1/4 c. lukewarm milk

1/2 c. granulated sugar, plus 1 tsp., divided

2 c. (0.25-oz.) packages active dry yeast

3 1/2 c. all-purpose flour, plus more for surface

1/3 c. Dutch process cocoa powder

1/4 c. packed brown sugar

1 tsp. baking soda

1 tsp. kosher salt

1/2 tsp. ground cinnamon

1/2 tsp. nutmeg

6 tbsp. melted butter, cooled

1 tsp. large egg

1 tsp. pure vanilla extract

1 tsp. orange zest

1 c. chocolate chips

1 1/4 c. Egg wash, for brushing

1 1/2 c. powdered sugar

2 tbsp. milk

1/4 tsp. cinnamon

Preparation

Step 1Make buns: Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes, then whisk yeast into milk. Step 2In a large bowl, whisk together flour, remaining ½ cup sugar, cocoa powder, brown sugar, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture and add milk-yeast mixture, melted butter, egg, vanilla, and orange zest. Stir with a wooden spoon until mixture is a thick, shaggy dough. Stir in chocolate chips. Step 3Turn dough onto a heavily floured surface and knead until dough is soft and elastic, 5 minutes. Add flour as you knead until the dough is no longer sticking to your hands. Step 4Place dough in greased bowl and cover with a clean kitchen towel and let rise in a warm spot until doubled in size, about 2 hours.Step 5Preheat oven to 375° and  grease a 9"-x-13" baking pan with cooking spray. Divide dough into 12 equal portions with a sharp knife or pizza wheel.Step 6Shape each piece into a roll, tucking the edges under, and place each roll seam side down into prepared pan. Cover with a clean kitchen towel and let rise in a warm place until rolls have doubled in size, about 45 minutes.Step 7Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes. Let cool. Step 8Make glaze: Whisk together powdered sugar, milk, and cinnamon until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun.

Chocolate yeasted breads are not that common, but that doesn’t mean they’re impossible. This recipe went through multiple rounds of testing to make sure the buns come out just right. This shouldn’t scare you, but instead fill you with confidence!  Cocoa powder slows down the action of yeast, which simply means these take longer to rise than most yeasted breads. Ours took 2 hours for the first proof and close to an hour for the second. If your kitchen is especially cold, preheat an oven for 5 minutes, then turn it off and place your bowl of dough inside. This will help the dough rise a little faster. Have some patience with your dough, and don’t fret if it is taking a long time to rise.  Looking for more Easter brunch recipes? We gotchu. Made this recipe and loved it? Rate it below, and tell us about it. And let us know if you run into any trouble—we’re here to help!