Introduction

These chocolate cinnamon rolls combine the rich flavor of cocoa with the warm spice of cinnamon, creating a decadent twist on a classic treat. Soft, gooey, and topped with a luscious chocolate glaze, they’re perfect for breakfast or dessert.

The image shows a metal baking pan filled with nine chocolate swirl rolls arranged in a 3x3 grid, each roll having dark chocolate and lighter brown dough layers spiraled together with a soft texture. All the rolls are covered with a thick drizzle of glossy milk chocolate glaze, which pools slightly in the pan corners and streaks unevenly over the tops of the rolls. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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) – for spreading on dough
3 1/4 cups all-purpose flour (406-500g), plus up to 1/2 cup additional flour
1/2 cup unsweetened cocoa powder, sifted (50g)
2 tsp (1 packet) instant dry yeast (7g)
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)
1 Tbsp unsalted butter, room temperature (8g) – for glaze
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

Step 1: Prepare the chocolate cinnamon roll filling. In a medium bowl, mix together the light brown sugar, black cocoa powder, and ground cinnamon. Set aside.
Step 2: Preheat your oven to 200°F (95°C).
Step 3: In a large bowl or stand mixer bowl, combine 3 1/4 cups flour, unsweetened cocoa powder, instant yeast, instant coffee powder, and salt.
Step 4: In a microwave-safe bowl, mix the milk, granulated sugar, and 1/4 cup softened butter. Heat on high for 60-90 seconds until warm to the touch, then stir.
Step 5: Slowly add the warm milk mixture to the dry ingredients. Mix on medium speed with a dough hook until the dough comes together.
Step 6: Add the egg and mix on low speed until a sticky dough forms. Then mix on medium speed for 2-3 minutes until the dough becomes elastic.
Step 7: Gradually add additional flour, 1 tablespoon at a time, until the dough pulls away from the bowl and feels tacky but not sticky. A finger poke test helps to check.
Step 8: Cover the dough with plastic wrap and let it rest for 15 minutes to relax the gluten.
Step 9: Lightly flour your counter and roll the dough into a 12 x 18 inch rectangle about 1/2 cm thick.
Step 10: Spread the 1/4 cup softened butter evenly over the dough, leaving a 1-inch strip uncovered on one long side.
Step 11: Evenly sprinkle the prepared cinnamon roll filling over the buttered dough and gently pat it down.
Step 12: Roll the dough tightly from the long side toward the uncovered strip to seal it.
Step 13: Cut the dough log into 9 equal pieces using dental floss or a sharp knife and place them in a greased 8×8 inch pan.
Step 14: Turn off the oven, cover the pan with foil, and place it inside to let the rolls rise for 30 minutes.
Step 15: Remove the foil and pan, turn the oven back on to 350°F (175°C), and bake the rolls for 26-32 minutes until set. Around 28 minutes is ideal.
Step 16: For the glaze, combine butter, chocolate chips, and milk in a bowl. Microwave on medium-high power for 60 seconds, then stir until smooth.
Step 17: Stir in powdered sugar and vanilla extract until smooth. Let the rolls cool for 5-10 minutes before drizzling with the glaze. Serve warm.

Tips & Variations

Use dental floss to cut the roll for neat slices without squishing the dough.
For a stronger coffee flavor, substitute brewed espresso for the instant coffee powder.
Add chopped nuts or dried fruit to the filling for extra texture.
If you prefer less sweetness, reduce sugar slightly in the dough or filling.
Make ahead: Prepare and refrigerate the rolls overnight, then bake fresh in the morning.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 20-30 seconds or in a low oven until heated through. Add more glaze if desired.

How to Serve

The image shows a baking pan filled with eight cinnamon rolls arranged closely together. Each roll has a dark brown dough with visible spiral layers of almost black filling, creating a rich contrast. The rolls are topped with a glossy, light brown caramel sauce drizzled unevenly over the whole surface, some dripping down the sides of the pan. The pan sits on a white marbled surface, enhancing the focus on the warm-toned cinnamon rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry active yeast instead of instant yeast?

Yes, but you’ll need to activate dry yeast in warm water before adding it to the dry ingredients. Use about 25% more dry yeast than instant yeast for best results.

What can I substitute for black cocoa powder?

If you don’t have black cocoa powder, use Dutch-processed cocoa powder, although the rolls will be lighter in color and slightly less intense in flavor.