Overnight cinnamon rolls with cocoa by @bakalite.se
20-30 pcs

150 g butter
25 g yeast
5 dl milk
1 dl sugar
1 tsp. cardamom, fresh ground
½ tsp. salt
10-13 dl flour

Filling:
150 g butter
1 dl sugar
2 Tbsp. cocoa
1½ Tbsp. cinnamon

Topping:
½ dl milk
1 pinch of salt

Sugarcoating:
½ dl sugar
½ dl water

Day 1:flour.
1. Take out the butter and let it soften.
2. Mix yeast and cold milk.
3. Add sugar, cardamom, salt and most of the flour.
4. Mix the dough and add small bits of butter. Kned/mix for 10 min. Cover with a lid and refrigerate overnight.

Day 2:
5. Prepare two large muffin pans.
6. Mix cold butter with sugar, cocoa and cinnamon.
7. Generously dust flour over a clean work surface. Split the dough in two. Roll one half into a 30 x 30 cm plate.
8. Spread half of the filling on the dough.
9. Roll the dough up and cut 3 cm cinnamon rolls and place them in the muffin pan. Do the same with the other half of the dough. Cover the rolls and let them rise for two hours.
10. Set the oven on 220 degrees.
11. Prepare the sugarcoating by stirring sugar in hot water.
12. Brush tops with milk and salt mix.
13. Bake for 6 to 8 minutes in the middle of the oven until tops are light golden brown.
14. Brush warm buns generously with the sugarcoating and let them cool on a baking grid.