Chocolate Cinnamon Roll Dough – Heat milk in microwave for 40 - 45 seconds or until warm (about 110 degrees). – Pour milk into the bowl of an electric mixer then sprinkle with yeast. – Whisk in sugar, eggs and melted butter.  – Using a spoon, stir in flour, both cocoa powders and salt until dough forms. – Knead dough by hand on a floured surface for 10 minutes. – If dough sticks to the counter add an additional 2 Tbsp of bread flour. – Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise in for 1 hour to 1.5 hours.

Cinnamon Roll Filling – Roll dough into a 14x9 inch rectangle on a surface dusted with cocoa powder. – Spread softened butter on top, sprinkle with sugar, cinnamon and chocolate chips.  – Tightly roll dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut into ten 1-inch rolls with a serrated knife. – Grease a round 10-inch baking pan then line with parchment paper. Arrange cinnamon rolls in the pan, swirl-side-up, then cover with plastic wrap and a dry, warm towel. Allow to rise until doubled in size, approximately 30 to 45 minutes.

Bake – Preheat oven to 350 degrees. – Remove towel and plastic wrap from pan and bake  for 20 to 25 minutes or until the edges are slightly browned. – Remove from the oven and allow to rolls to cool in the pan while you make the icing. Icing – Sift powdered sugar into a mixing bowl to remove lumps. – Whisk in heavy cream and vanilla.  – Drizzle on warm rolls and enjoy. Store – Cover leftover rolls with plastic wrap then store up to 5 days in the refrigerator.