Brown Sugar Cocoa Cinnamon Rolls

1. Combine the entire sponge from the recipe above, eggs, flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
2. Mix on medium speed for about 10 minutes, scraping down the hook and bowl frequently. Mix until almost full gluten development.
3. Add the butter in 3 parts, a few pieces at a time, then mix to full gluten development.
4. Proof for about an hour, until doubled in size.
5. Punch the dough down and divide into 55g portions.
6. Roll each portion into a round and place on parchment-lined sheet trays. Cover tightly with plastic wrap and chill for about an hour.

Note: Dough can be kept chilled for up to 12 to 16 hours before use.

1. Combine the brown sugar, cinnamon, cocoa powder, orange zest, and salt in a bowl.
2. Roll the dough out to a 43 x 30 cm rectangle.
3. Brush with melted butter and top with the filling.
4. Starting from one long side, roll up the dough to enclose the filling and cut crosswise into 12 pieces.
5. Proof for approx. 1 hour.
6. Bake at 180°C/350°F for 15 to 20 minutes.