Just reporting back because I finally tried buns with a cocoa filling (your Double Dutch Dark cocoa)! I used a mixture of equal parts cocoa and powdered sugar, and found that it turned out way too dry, even though I also slathered the dough sheet with butter before sprinkling on the filling mix and rolling it up. Next time, I think I will use brown sugar to create a gooier texture, since I think the problem was that the powdered sugar doesn't melt. I didn't glaze them, thought it might be overkill...they were still really yummy, though! Now another question -- how do you keep the two end slices of the dough log from being all misshapen and wonky? Mine always end up with very little filling, few swirls, and they even seem to bake differently! Is there a secret for getting the dough perfectly even when rolling it out and rolling it up so the ends come out as nicely as the middle slices? When you spread your filling spread it evenly to the end. Then very carefull roll it so you do not squeeze the filling out. JMD @ KAF

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