Cocoa-spinach rolls with cream cheese frosting

In Estonian
Dough:
2 eggs
2 egg yolks
65 g sugar
100 ml vegetable oil
100 g baby spinach
500 g wheat flour
2 tbsp cocoa
11 g dry yeast (1 pack)
1 tsp salt
180 g sour milk

Filling
65 g of unrefined brown sugar
30 g sugar
2 tbsp cocoa
1 tsp cinnamon
0.5 tsp salt
2 tbsp butter
Melt butter and mix dry ingredients.

Glaze
55 g of cream cheese
3 tbsp milk
1 tsp of vanilla sugar
100 g sugar
Mix cream cheese and milk to homogenous mass. Add vanilla sugar and powdered sugar and mix.

1. Mix eggs, egg yolks and sugar.
2. Puree baby spinach leaves with vegetable oil using hand blender and add to eggs and sugar.
3. Add cocoa, yeast, salt and half of the wheat flour to the dough.
4. Heat sour milk in microwave to temperature ca. 35 ° C and add to the dough.
5. Add the rest of the flour and knead into the dough. Dough has a sticky consistency.
6. Put the dough in a bowl greased with oil and cover with food film. Let it rise until when it is double in amount. It will take about. 2-2.5 hours.
7. Roll the dough into a rectangle and grease it with melted butter and cover with filling.
8. Roll the dough into a sausage (like you are making cinnamon rolls) and cut slices about 2.5 to 3 cm thick.
9. Put the slices on the baking tray and place it in the fridge for about 4 hours.
10. Take the rolls out of the refrigerator and allow them to stand at room temperature for about 30 minutes. Bake for 20 minutes at 200 C.
11. Cover hot rolls with cream cheese frosting and serve immediately.