Step 1: Preheat the oven to 375 degrees and grease a 12-inch muffin tin.
Step 2: Add the yeast, warm water, and sugar in a small bowl and let it sit for 5 minutes. It should bubble and look foamy. If it doesn’t after 5 minutes, discard the yeast and try with a fresh packet. While this is standing prep the rest of the ingredients.
Step 3: Fix the stand mixer with the dough hook. In the bowl of a stand mixer add 2 cups of the flour, sugar, and salt. Set aside.
Step 4: Whisk the eggs together in a small bowl. Set aside.
Step 5: In a small saucepan over medium-low heat melt the milk and butter, just until the butter has melted. It is stand for about 5 minutes to cool down.
Step 6: Add the milk mixture and the yeast mixture to the flour in the bowl and mix it once or twice with a wooden spoon. Then add the eggs and mix with the speed on low. Add another cup of flour while the dough is mixing.
Step 7: Once the eggs are incorporated into the batter, add another ½ cup of flour and knead in the mixer for 5 more minutes.
Step 8: Lightly grease a large mixing bowl and transfer the dough to it. Cover with plastic wrap and set in a warm dry place, away from direct sunlight.
Step 9: To make the chocolate filling melted the chocolate and butter together in a microwave and stir until smooth. Mix in the salt and cinnamon. Allow it to cool slightly.
Step 10: Once the dough has doubled in size transfer it to a floured work surface. Use a rolling pin, patted with flour, the roll the dough to a 18x12-inch rectangle.
Step 11: Swipe the chocolate spread all over the dough, leaving about ½-inch border around the dough. Roll the dough lengthwise (from the 18-inch side) up like a log. Then, use a knife to cut the log into 12 even pieces, they’ll look like pinwheels with the chocolate swirl in the middle.
Step 12: Squish the rounds into the muffin tin (this is where my kids like to make them into knots) and top with a sprinkle of cocoa powder and a sprinkle of chocolate chips.
Step 13: Bake for 15 to 18 minutes, or until the tops of golden and the chocolate babka muffins are firm. Allow to cool and enjoy!