Dark chocolate cocoa roll cookie recipe from Hungary

Dark chocolate cocoa rolls are my husband's favorite! Growing up in Hungary he used to eat them every morning hot, fresh and covered with white powdered sugar. In Hungary they are called "kakaos csiga" or a cocoa snail. Small bakeries all over Budapest bake these and lots of other wonderful pastries every morning spreading an amazingly sweet and yummy aromas all over the city.

We are now living in the US and just to remember flavors of the childhood we started baking these sweet and simple cocoa rolls.

You will need standard ingredients for the dough such as flour, butter, yeast, milk, egg yolks, sugar and salt. For the filling you will need butter, cocoa powder and sugar.
These cocoa rolls are made from sweet yeast dough. After the dough is mixed up roll it out so that it is thin. Spread a mixture of cocoa, butter and sugar all over the layer of dough and roll it like a piece of paper. Cut the roll into small pieces approximately 1 inch. thick. Bake them until they are done. After approx. 20 minutes of baking smear rolls with a mixture of butter and milk to make them look shiny and yummy.