Adding chocolate to yeast dough
Hi! I'm trying to figure out how to make a chocolate cinnamon roll in which the dough is chocolatey. I tried by subbing some cocoa powder in for the AP flour (and adding a bit of baking soda) but the results were rather dry and dense buns with only a subtle chocolate flavor. I'm curious as to whether I should try mixing in melted chocolate to the dough, for moisture and flavor? Is that a doomed idea?