Introduction

Indulge in the rich, warm flavors of these Chocolate Cinnamon Rolls. Combining the classic cinnamon roll with a generous twist of cocoa, they offer a perfect balance of sweetness and spice that’s sure to brighten any breakfast or dessert table.

The image shows a close-up of eight chocolate cinnamon rolls arranged tightly in a white dish, each roll made of dark brown dough spiraled with a darker chocolate filling. The top of each roll is covered with a shiny, smooth layer of thick dark chocolate glaze that reflects light. Two of the rolls have a light sprinkle of golden crumbs on the glaze. The rolls have a soft, slightly shiny texture, with some edges looking fluffy and moist. A silver metal serving spatula is tilted beside the rolls on the right side of the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

240 ml (1 cup) Milk – lukewarm
7 g (1 1/2 tsp) Dry baker’s yeast
430 g (3 1/2 cups) All-purpose flour
60 g (1/3 cup) Granulated sugar
1 Pinch of salt
1 Egg – room temperature
70 g (1/3 cup) Butter – melted and cooled
50 g (1/2 cup) Unsweetened cocoa powder (for dough)
120 g (2/3 cup) Brown sugar
2 tbsp Unsweetened cocoa powder (for filling)
2 tsp Ground cinnamon
55 g (1/4 cup) Butter – softened (for filling)
1 tsp Vanilla extract
1 tbsp Unsweetened cocoa powder (for glaze)
70 g (2/3 cup) Powdered sugar
60 ml (1/4 cup) Heavy cream

Instructions

Step 1: Mix the lukewarm milk with the dry yeast and let it sit for 5–10 minutes until it becomes frothy.
Step 2: In a stand mixer bowl, combine the flour, granulated sugar, cocoa powder (for dough), and salt. Mix on medium speed.
Step 3: Add the egg, melted butter, and the milk-yeast mixture to the dry ingredients. Knead for about 3 minutes until the dough is smooth and soft.
Step 4: Cover the dough and let it rise at room temperature for 1 hour and 30 minutes to 2 hours, or until it doubles in size.
Step 5: In a small bowl, mix together the brown sugar, cocoa powder (for filling), cinnamon, and vanilla extract.
Step 6: Roll the dough out into a large rectangle about 0.5 cm thick on a lightly floured surface.
Step 7: Spread the softened butter evenly over the surface of the dough.
Step 8: Sprinkle the sugar-cinnamon-cocoa mixture over the butter and press it gently into the surface.
Step 9: Roll the dough tightly into a log starting from the long edge, then cut it into 9–11 even rolls.
Step 10: Place the rolls in a baking dish leaving space between each one.
Step 11: Let the rolls rise again for 30 to 60 minutes until puffy.
Step 12: Preheat the oven to 350°F (180°C) and bake the rolls for 20 to 25 minutes.
Step 13: Remove the rolls and let them cool slightly before glazing.
Step 14: Mix the powdered sugar, cocoa powder (for glaze), and heavy cream until smooth to make the glaze.
Step 15: Pour the glaze evenly over the warm rolls and serve immediately.

Tips & Variations

For extra richness, add a handful of chocolate chips into the filling before rolling.
Swap the heavy cream in the glaze with milk for a lighter texture.
Use fresh cinnamon sticks to grind your own cinnamon for a more intense flavor.
If you don’t have a stand mixer, knead the dough by hand for about 8–10 minutes until smooth.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes. Avoid freezing as the texture may change.

How to Serve

A close-up of nine chocolate cinnamon rolls arranged in a white dish, each roll showing thick, dark brown swirls of chocolate filling tightly wound within soft, brown dough. Most rolls have a shiny layer of dark chocolate glaze dripping slightly on the sides, while one roll near the bottom center is sprinkled with a light dusting of crumbly golden topping. A silver spatula placed under the right side of the rolls suggests one roll has been partially lifted. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dry baker’s yeast?

Yes, you can substitute instant yeast in the same quantity. Since instant yeast activates faster, you might reduce the rising times slightly but keep an eye on the dough’s size to ensure proper rising.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size, appearing puffy and airy. You can gently press a finger into the dough; if the indentation remains and doesn’t spring back immediately, it has risen enough.