For the dough

  • 2 packets active dry yeast
  • 1/4 cup warm water
  • 1/2 cup evaporated milk
  • 1/2 tablespoon red food coloring
  • 1/4 cup granulated sugar
  • 1 egg lightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 3 to 4 cups all-purpose flour

For the filling

  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons unsalted butter melted

For the glaze

  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 3-4 tablespoons heavy cream


  1. In the bowl of a stand mixer, whisk yeast and warm water together until combined. Let stand 5 minutes until foamy.
  2. Stir in evaporated milk, food coloring, sugar, egg, vegetable oil and salt.
  3. Combine flour and cocoa powder in a medium bowl.
  4. Replace whisk attachment with dough hook attachment.
  5. Gradually add flour mixture to yeast mixture, a little at a time, until the dough begins to pull away from the sides of the bowl. You may not have to use the entire flour mixture.
  6. Knead for 5 minutes or until dough becomes smooth and elastic.
  7. Place dough in an oiled bowl, cover, and allow to rise in a warm place for 1 1/2 hours or until dough is doubled in size.
  8. Punch down the dough and turn out onto a well floured work surface. Allow to rest for 10 minutes.
  9. Roll dough into a 12 by 8 inch rectangle. Brush with melted butter, and sprinkle evenly with sugars and cocoa powder.
  10. Using a pizza cutter, cut dough into 1 inch strips. Roll dough from both ends towards the center, then pinch the bottom of each roll to form a heart shape. Place roll in a greased baking dish. Repeat with remaining dough.
  11. Cover pan and let rise until doubled, about 1 hour.
  12. Preheat oven to 350 degrees. Bake rolls uncovered for 20-25 minutes until puffed and golden brown.
  13. Meanwhile, whisk together glaze ingredients.
  14. Allow rolls to cool for 5 minutes then top with glaze.
Recipe source: betsylife