Sweet Bun Dough

1. In jug add the warm milk, yeast and sugar, leave aside and allow to foam
2. In the bowl of a stand mixer fitted with a hook attachment add the flour, milk mixture, egg and egg yolk
3. Mix on low until the dough comes together into a rough ball
4. Turn up to medium and continue kneading for 1 minute
5. Add the softened butter one tablespoon at a time, kneading between each addition
6. Once all the butter has been added continuing kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft
7. Place the dough in an oiled bowl and allow to proof in a warm place for 60 Minutes or until doubled in size

Chocolate Filling

1. Combine cocoa powder, melted chocolate and butter together in a medium sized bowl, stir until smooth
2. Add icing sugar and mix until a smooth, spreadable paste
3. Transfer the proofed dough onto a bench top and roll it out into a large rectangle, about 5mm thick
4. Using a palette knife spread the chocolate filling over the dough in a thin and even layer
   With the longer side of the rectangle facing you, roll the dough into a tight log
5. Cut the log into 12 even slices and place evenly spaced in a 9 x 12 inch pan*
6. Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size
7. Preheat the oven to 170°C
8. Warm the thickened cream (warm not hot!) and drizzle over the top of the proofed rolls**
9. Bake for 15-20 minutes, or until golden brown
10. Remove from oven and cool

Marshmallow Frosting

1. Melt the marshmallows in a heatproof bowl over a waterbath or in the microwave at 10 second intervals
2. Combine the butter and cream cheese a bowl and beat with an electric mixer until light and fluffy
3. Add the melted marshmallows and continue to beat until completely incorporated and smooth
4. Spread over the warm rolls and enjoy!