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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)