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Chocolate Cinnamon Rolls Recipe

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5 from 146 reviews

Indulge in these decadent homemade Chocolate Cinnamon Rolls, featuring a tender cocoa-infused dough layered with a spiced chocolate cinnamon filling, topped with a luscious chocolate glaze. Perfect for breakfast or dessert, these rolls combine the comforting flavors of cinnamon and chocolate in a soft, fluffy pastry.

Ingredients

Scale

Dough

  • 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

Filling

  • 120 g (2/3 cup) Brown sugar
  • 2 tbsp Unsweetened cocoa powder
  • 2 tsp Ground cinnamon
  • 55 g (1/4 cup) Butter – softened
  • 1 tsp Vanilla extract

Glaze

  • 1 tbsp Unsweetened cocoa powder
  • 70 g (2/3 cup) Powdered sugar
  • 60 ml (1/4 cup) Heavy cream

Instructions

  1. Activate yeast: Mix the lukewarm milk with the dry yeast and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
  2. Prepare dry ingredients: In a stand mixer bowl, combine the flour, granulated sugar, cocoa powder, and salt. Mix on medium speed to evenly distribute the ingredients.
  3. Make dough: Add the egg, melted butter, and the milk-yeast mixture to the dry ingredients. Knead with the mixer for about 3 minutes until the dough is smooth and soft.
  4. First rise: Cover the dough and allow it to rise at room temperature for 1 hour 30 minutes to 2 hours, until it has doubled in size.
  5. Make filling: In a small bowl, combine the brown sugar, cocoa powder, cinnamon, and vanilla extract, mixing well to create the flavorful filling.
  6. Roll dough: On a floured surface, roll the risen dough into a large rectangle approximately 0.5 cm thick.
  7. Apply butter: Spread the softened butter evenly over the entire surface of the dough rectangle.
  8. Add filling: Sprinkle the sugar-cinnamon mixture over the buttered dough and gently press it in to adhere.
  9. Form rolls: Starting from one long edge, roll the dough tightly into a log shape and slice into 9 to 11 individual rolls.
  10. Arrange rolls: Place the rolls in a baking dish, leaving space between each to allow for rising.
  11. Second rise: Let the rolls rise again for 30 to 60 minutes until puffy and nearly doubled.
  12. Bake: Preheat the oven to 350°F (180°C) and bake the rolls for 20 to 25 minutes until cooked through and slightly browned.
  13. Cool slightly: Remove rolls from the oven and let them cool a bit to avoid melting the glaze.
  14. Prepare glaze: In a bowl, mix powdered sugar, cocoa powder, and heavy cream until smooth and pourable.
  15. Glaze and serve: Drizzle the chocolate glaze over the warm cinnamon rolls and serve immediately for the best flavor and texture.

Notes

  • For best results, make sure the milk is lukewarm—not hot—to avoid killing the yeast.
  • Allowing the dough to rise fully both times ensures soft, fluffy cinnamon rolls.
  • You can substitute heavy cream in the glaze with milk for a lighter option.
  • Use room temperature egg and butter to help create a smooth dough.
  • These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: chocolate cinnamon rolls, cinnamon rolls recipe, chocolate rolls, breakfast pastry, sweet rolls

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