Make a well in the center of the dry ingredients and add the dry yeast.
Add the warm water, orange juice, vanilla extract, and avocado oil, but do not yet mix. Let it sit for 10 minutes to allow the yeast to bloom.
When the yeast is puffy and floating to the surface, mix wet ingredients and then pull in dry ingredients from the side of the bowl until it is all combined and has formed a loose dough.
Knead for 1 minute. You will notice the consistency of the dough change as it will become more elastic.
Transfer the dough to an oiled bowl that is large enough to contain at least twice the volume of dough.
Cover with plastic wrap or a clean kitchen towel and let rise in a warm environment for roughly 1.5 – 2 hours, or until doubled in volume.
While dough is rising, mix the cocoa powder, olive oil, maple syrup or honey, vanilla, and sea salt together in a small bowl. This will be the filling for the scrolls.
When ready, punch down the risen dough.
On a floured surface, stretch the dough out to a rectangle roughly 18 x 8 inches.
Spread the cocoa paste filling evenly on top of the dough.
Preheat the oven to 410F.
Begin rolling the dough along the long side until it has formed one long cylinder.
Cut the dough into 1.5 inch wide sections.
Transfer them swiftly to a rectangular cake pan lined with parchment paper, swirl side facing up.
Allow the buns to rest for a half hour. During this time the oven can come to temperature.
Brush the tops of the buns with a couple tbsp of rice milk or oat milk.
Bake the buns for 20 – 25 minutes, or until they are puffed up, golden brown, and crisp on top.
Mix the powdered sugar, vanilla, sea salt, and rice or oat milk until smooth.
