To make the dough you’ll need two large mixing bowls and one small bowl.
Add the yeast and water to the small bowl and let sit for about 5 – 10 minutes until the yeast is swollen and has begun floating to the top.
Meanwhile, grease one of the large mixing bowls using a little oil on a paper towel. Set aside for now.
For the dough, add the flour, salt, and sugar to the other large bowl and mix well. Make a well in the center and pour in the water and yeast and 1 Tbsp of oil. Mix until the dough comes together in a ball and then begin kneading.
Knead until it’s smooth and elastic, about 1 minute. I like to knead it right in the bowl because it’s so much easier that way. No messy countertop, extra flour, or additional cleanup required! Transfer the dough to the greased bowl, cover tightly in plastic wrap, and let sit in a warm area until doubled in size. This should take about an hour.
Once it’s risen, transfer it to a floured surface and roll into a 12 x 5-inch rectangle. It doesn’t have to be perfect.
Mix the remaining oil, cocoa, cinnamon and sugar together and brush it over the dough. Then roll it up into a long cylinder and cut into 1-inch thick rounds.
Line a square baking sheet with parchment paper. Place the rounds on the tray quite close together. Let the dough sit on the counter while the oven heats up. This gives the dough time to rest. Bake at 420°F for 10 minutes, then reduce to 400°F and bake for another 10 minutes.
You can drizzle the tops with glaze made by mixing 1 cup of icing sugar with 1 Tbsp of water.
Makes 12 buns. Serve warm for a tasty treat.