Place the flour, dough enhancer, if using,

sugar, and yeast in the bowl of a mixer.

Turn it on and add the eggs, soy milk, and

oil. Beat for at least 10 minutes, adding the

salt midway, until a soft dough forms.

Divide dough in half, using a scale to

ensure that it’s divided evenly. Set one half

aside. Add the cocoa and oil to one half

until totally incorporated into the dough.

Place each dough in a separate bag or

greased bowl to rise for approximately one

hour. Alternately, it can rise overnight in

the fridge and bring to room temperature

before proceeding. Meanwhile, mix the

cinnamon and cocoa fillings in separate

bowls and set aside.

Divide each of the doughs in half. On a

floured surface, roll out half of the brown

dough into a large rectangle. Turn it onto

a floured sheet of parchment paper by gently gathering up the two ends and folding it slightly to facilitate the transfer. Smear lightly with oil and spread evenly with half of the cocoa filling. Roll out half of the white dough into a large rectangle on a separate piece of parchment paper. Transfer onto the top of the brown dough. Gently use a rolling pin to press the doughs together. Smear the top lightly with oil and spread half of the cinnamon mixture over it.

Roll up both doughs, taking care that the brown dough should be in the center of the cinnamon bun. Carefully slice into buns and place on parchment paper. Let rise for 45 minutes, preheating the oven halfway through to 350 degrees Fahrenheit (175 degrees Celsius).

Glaze with beaten egg, making sure it

goes into the crevices, acting as glue to

keep the doughs together. Bake for 20

minutes, or until golden. These buns freeze beautifully.

Combine all cheese filling ingredients in a bowl.

Replace one of the fillings with cheese filling and proceed as above for either cinnamon-cheese buns or cocoa-cheese buns.