Dual-Tone White and Chocolate Cinnabon Rolls

Stir the yeast and a pinch of sugar into lukewarm milk, then let sit for 10 minutes.

Whisk in the eggs, sugar, and vanilla.

Gradually incorporate the flour (for the chocolate dough, blend the flour with cocoa powder first).

Knead into a soft dough, then fold in the softened butter at the very end.

Work the dough thoroughly until smooth and elastic.

Cover and let rise in a warm spot until doubled in bulk.

Roll out both the white and chocolate doughs into matching rectangles.

Layer the chocolate sheet directly on top of the white one.

Brush the dough with butter, dust evenly with the cinnamon-sugar mixture, roll up tightly into a log, and slice into rounds.

Arrange the rolls in a baking dish and let proof for 30 to 40 minutes.