In a large bowl, combine the warm milk, honey, and instant yeast. Let it sit for 10 minutes until slightly foamy. Add the egg, coconut oil, lactose-free yogurt, diluted coffee, cocoa powder, vanilla, salt, and bread flour. Mix until a soft dough forms.

Knead the dough until it becomes smooth and elastic. It will feel slightly sticky at first — sprinkle a little flour as needed until the dough doesn't stick to your fingers and bowl anymore but still slight sticky, soft and moist. Cover it with plastic wrap and clean towel, and let it rise until doubled in size for 1-2 hour.

Once risen, grease your hands with a little oil, turn the dough onto a lightly floured surface, and roll it into a rectangle. Spread 1 teaspoon of coconut oil to cover the whole surface, Then sprinkle some brown sugar, and dark chocolate evenly over the dough, divide into 6 strips and cut into equal strips. Roll each strip into a cinnamon roll shape, and seal the end of the dough.

Prepare the baking container that will fit all 6 rolls , Prepare the bottom mixture (brown sugar, coconut oil, vanilla, and honey, Mix well) and spread it in your baking pan. Arrange the rolls on top, cover, and let them rise again until puffy around 20-30 minutes.

Bake in a preheated oven on the bottom rack at 350°F (175°C) for about 23 minutes, or until golden and cooked through.

While still warm, drizzle with the sugar glaze ( icing sugar mixed with couple tablespoons of milk) and the melted dark chocolate glaze(chocolate chips mix with couple tablespoons of milk and microwave for 30 seconds and stir until melted). Finish by dusting lightly with cocoa powder through a fine strainer.

These chocolate rolls have quickly become a favorite in our kitchen. They’re soft, chocolatey, and light enough that you can enjoy more than one without feeling heavy afterward. We hope they bring the same simple joy to your home that they bring to ours.

Simply living our beautiful lives — one recipe at a time.