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Chocolate Cinnamon Rolls Recipe

Chocolate Cinnamon Rolls Recipe
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★★★★★

4.8 from 30 reviews

Indulge in these rich and decadent Chocolate Cinnamon Rolls featuring a soft cocoa-infused dough filled with a luscious dark chocolate cinnamon filling, all topped with a silky chocolate glaze. Perfect for a special breakfast or dessert, this recipe combines the warm spices of cinnamon with deep chocolate flavors for an irresistible treat.

Ingredients

Scale

Dark Chocolate Cinnamon Roll Filling

  • 2/3 cup packed light brown sugar (133g)
  • 2 Tbsp black cocoa powder (14g)
  • 1 tsp ground cinnamon (3g)
  • 1/4 cup unsalted butter, softened (56g)

Chocolate Cinnamon Roll Dough

  • 3 1/4 cups all-purpose flour (406-500g), plus up to 1/2 cup additional flour for kneading
  • 1/2 cup unsweetened cocoa powder, sifted (50g)
  • 2 tsp (1 packet) instant dry yeast (7g, 1/4 oz)
  • 1 tsp fine salt (6g)
  • 1 tsp instant espresso or coffee powder (2g)
  • 1 cup whole milk (240ml)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1 large egg, room temperature (56g)

Chocolate Glaze

  • 1 Tbsp unsalted butter, room temperature (8g)
  • 2/3 cup milk or dark chocolate chips (120g)
  • 3 Tbsp whole milk (45ml)
  • 1 cup powdered sugar (125g)
  • 1 tsp vanilla extract or vanilla bean paste (4ml)

Instructions

  1. Prepare the Filling: In a medium bowl, combine 2/3 cup packed light brown sugar, 2 tablespoons black cocoa powder, and 1 teaspoon ground cinnamon. Mix well and set aside.
  2. Preheat Oven: Set your oven to 200°F (95°C) to prepare for the dough rising phase.
  3. Mix Dry Ingredients for Dough: In a large bowl or stand mixer bowl, whisk together 3 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons instant yeast, 1 teaspoon instant coffee powder, and 1 teaspoon salt.
  4. Heat Wet Ingredients: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened butter. Heat on high for 60-90 seconds until warm but not boiling. Stir to mix evenly.
  5. Combine Wet and Dry Ingredients: Slowly pour the warm milk mixture into the flour mixture while mixing with a dough hook on medium speed until the dough begins to come together.
  6. Add Egg and Knead Dough: Add one large room temperature egg and mix on low speed until a sticky dough forms. Continue mixing on medium speed for 2-3 minutes to develop elasticity.
  7. Adjust Dough Consistency: Gradually add up to 1/2 cup additional flour, one tablespoon at a time, until the dough pulls away from sides of the bowl and feels tacky but not sticky when poked.
  8. Rest the Dough: Cover the dough bowl with plastic wrap and let it rest for 15 minutes to relax the gluten, making rolling easier.
  9. Roll Out Dough: Generously flour your work surface and roll the dough into a 12-inch by 18-inch rectangle about 1/2 cm thick.
  10. Spread Butter and Filling: Spread 1/4 cup softened butter evenly over the dough, leaving a 1-inch border on one long side. Evenly sprinkle the chocolate cinnamon filling over the buttered area and press lightly with the back of a spoon.
  11. Roll and Cut: Starting at the long side opposite the uncovered border, tightly roll the dough into a log. Use dental floss or a sharp knife to cut into 9 equal rolls.
  12. First Rise: Place the rolls into a greased 8×8-inch square pan, cover with foil and place in the turned-off 200°F oven for 30 minutes, or until the rolls have risen.
  13. Bake Rolls: Remove foil, preheat oven to 350°F (175°C), and bake the rolls for 26-32 minutes, ideally 28 minutes, until cooked through and slightly firm on top.
  14. Prepare Chocolate Glaze: In a medium bowl, combine 1 tablespoon unsalted butter, 2/3 cup chocolate chips, and 3 tablespoons whole milk. Microwave at medium-high power (level 7) for 60 seconds. Stir until smooth, then mix in 1 cup powdered sugar and 1 teaspoon vanilla extract until fully combined.
  15. Glaze and Serve: Let the rolls cool for 5-10 minutes, then drizzle the chocolate glaze over them. Serve warm for the best experience.

Notes

  • Use dental floss to cut the rolled dough for cleaner, neater slices without squashing the rolls.
  • The yeast rises best in a warm environment, so using the turned-off warm oven helps achieve a good rise.
  • If you prefer smaller rolls, you can cut the log into more than 9 pieces.
  • The glaze sets best when the rolls are slightly cooled but still warm.
  • Black cocoa powder imparts a deeper color and flavor than natural cocoa; substitute with Dutch-processed cocoa if unavailable.
  • Instant espresso or coffee powder enhances the chocolate flavor but can be omitted if desired.
  • Store leftover rolls in an airtight container for up to 3 days and reheat before serving.

Nutrition

Keywords: chocolate cinnamon rolls, chocolate rolls, cinnamon rolls recipe, chocolate pastries, breakfast rolls, homemade cinnamon rolls

Find it online: https://todayfoodrecipe.com/chocolate-cinnamon-rolls-recipe/