Chocolate Cinnamon Scrolls

Place yeast, milk, butter and sugar in the bowl of an electric stand mixer. Stir to combine, then stand for 10 minutes or until bubbles form and yeast has dissolved.

Preheat oven to 200°C/180°C fan-forced. Grease and line a large baking tray with baking paper.

Sift flour, cocoa and baking powder over yeast mixture. Add salt. Using a dough hook, knead for 10 minutes or until a smooth dough forms. Cover dough with a clean tea towel, then set aside in a warm place for 1 hour or until doubled in size.

Meanwhile, to make the chocolate cinnamon butter, place all of the ingredients in a bowl. Beat with a wooden spoon until combined.

Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth. Using a lightly floured rolling pin, roll out dough to a 45x55cm rectangle. Spread with butter mixture. Starting from one long end, roll dough up to form a log. Trim ends and discard. Cut into 16 thick slices. Arrange slices, cut-sides up, on tray. Cover with a clean tea towel and stand for 30 minutes or until dough rises slightly.

Bake scrolls for 20 minutes or until risen and golden. To make glacé icing, place sifted icing sugar in a small bowl. Add 1/4 cup warm water and stir until smooth, adding a little more water if too thick. Drizzle icing over scrolls. Serve.