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Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe

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★★★★★

5 from 119 reviews

Delight in these rich and gooey Chocolate Cinnamon Rolls featuring a dark chocolate cinnamon filling and topped with a luscious chocolate glaze. The dough is infused with cocoa and a hint of espresso for depth of flavor, creating an irresistible treat perfect for breakfast or dessert.

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) – to be spread on the dough

Chocolate Cinnamon Roll Dough

  • 3 1/4 cups all-purpose flour + up to 1/2 cup additional flour to be added later (406-500g)
  • 1/2 cup unsweetened cocoa powder, sifted (50g)
  • 2 tsp or 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. Make the Chocolate Cinnamon Roll 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 while the dough rises.
  2. Prepare Dough Dry Ingredients: In a large bowl or stand mixer bowl, whisk together 3 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 packet (2 tsp) instant dry yeast, 1 teaspoon instant espresso powder, and 1 teaspoon salt until evenly combined.
  3. Warm Milk Mixture: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened unsalted butter. Heat on high for 60-90 seconds until warm to touch, then stir to combine.
  4. Form Dough: Slowly pour warm milk mixture into dry ingredients while mixing on medium speed with a dough hook attachment. Add the large egg and mix on low speed until a sticky dough forms, then continue mixing on medium speed for 2-3 minutes for elasticity.
  5. Add Additional Flour: Gradually add up to 1/2 cup flour, 1 tablespoon at a time, mixing until dough feels tacky but not sticky and begins to pull away from bowl sides.
  6. Rest the Dough: Cover the bowl tightly with plastic wrap and let rest for 15 minutes to allow gluten relaxation, which makes rolling easier.
  7. Roll Out Dough: Generously flour your countertop and roll dough into a 12 by 18-inch rectangle about 1/2 cm thick.
  8. Butter and Fill: Spread 1/4 cup softened butter evenly over dough, leaving a 1-inch strip uncovered along the long edge for sealing. Sprinkle the prepared chocolate cinnamon sugar filling over the butter and gently press down with the back of a spoon or spatula.
  9. Roll and Cut: Tightly roll the dough horizontally toward the uncovered edge to form a log. Slice the log into 9 equal pieces using dental floss for clean cuts, or more pieces for smaller rolls.
  10. First Rise in Oven: Place rolls in a greased 8×8-inch square pan. Turn the oven off, cover the pan with foil, and let the rolls rise inside for 30 minutes until puffed.
  11. Bake: Remove foil, preheat oven to 350°F (175°C), then bake rolls for 26-32 minutes until cooked through and lightly browned; 28 minutes is optimal for a gooey center.
  12. Prepare Chocolate Glaze: In a medium bowl, combine 1 Tbsp unsalted butter, 2/3 cup chocolate chips, and 3 Tbsp whole milk. Microwave on medium-high (power 7) for 60 seconds, then whisk until smooth. Stir in 1 cup powdered sugar and 1 tsp vanilla extract until silky.
  13. Glaze and Serve: Let rolls cool 5-10 minutes after baking. Drizzle the chocolate glaze over warm rolls and serve immediately for best flavor.

Notes

  • Use dental floss for clean cutting of cinnamon roll log without squashing the dough.
  • If you prefer less chocolate intensity, reduce cocoa powder in dough or filling slightly.
  • Allow rolls to cool slightly before glazing to prevent glaze from melting off completely.
  • Dough consistency should be tacky but not sticky; adjust flour cautiously to achieve this.
  • Covering rolls during the first rise in the turned-off oven helps maintain warm, moist environment for optimal rising.
  • Chocolate glaze can be stored in the fridge and gently reheated; store leftover cinnamon rolls covered to keep soft.

Keywords: chocolate cinnamon rolls, chocolate rolls, baked cinnamon rolls, homemade cinnamon rolls, chocolate glaze, cocoa dough cinnamon rolls

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