Chocolate Cinnamon Rolls Recipe

Introduction

These Chocolate Cinnamon Rolls combine rich cocoa and warm cinnamon for a decadent twist on a classic treat. Perfect for breakfast or an indulgent snack, they offer a soft, gooey texture and a luscious chocolate glaze.

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 – to be spread on the dough)
• 3 1/4 cups all-purpose flour (406g) + up to 1/2 cup additional flour (50g) as needed
• 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)
• 1 Tbsp unsalted butter, room temperature (8g) for glaze
• 2/3 cup milk or dark chocolate chips (120g) for glaze
• 3 Tbsp whole milk (45ml) for glaze
• 1 cup powdered sugar (125g) for glaze
• 1 tsp vanilla extract or vanilla bean paste (4ml) for glaze

Instructions

1. Step 1: Prepare the chocolate cinnamon roll filling by mixing 2/3 cup packed light brown sugar, 2 tablespoons black cocoa powder, and 1 teaspoon ground cinnamon in a medium bowl. Set this mixture aside.
2. Step 2: Preheat your oven to 200°F (95°C).
3. Step 3: In a large bowl or stand mixer bowl, combine 3 1/4 cups flour, 1/2 cup unsweetened cocoa powder, 1 packet instant yeast, 1 teaspoon instant coffee powder, and 1 teaspoon salt.
4. Step 4: In a separate microwave-safe bowl, mix 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened butter. Heat on high for 60 to 90 seconds until warm, then stir well.
5. Step 5: Slowly pour the warm milk mixture into the dry ingredients. Mix on medium speed with a dough hook until the dough starts to come together.
6. Step 6: Add 1 large egg and mix on low speed until a sticky dough ball forms. Continue mixing on medium speed for 2 to 3 minutes until elastic.
7. Step 7: Gradually add additional flour 1 tablespoon at a time until the dough pulls away from the bowl sides. The dough should feel tacky but not sticky when poked.
8. Step 8: Cover the dough with plastic wrap and let it rest for 15 minutes to relax the gluten, making it easier to roll.
9. Step 9: Generously flour your work surface and roll the dough into a 12 by 18-inch rectangle, about 1/2 cm thick.
10. Step 10: Spread 1/4 cup softened butter evenly over the dough, leaving a 1-inch edge along one long side clear to help seal the roll.
11. Step 11: Evenly sprinkle the prepared chocolate cinnamon filling over the buttered dough and gently press it down.
12. Step 12: Tightly roll the dough horizontally toward the unbuttered edge, forming a log.
13. Step 13: Cut the log into 9 equal slices using dental floss or a sharp knife and place them in a greased 8×8-inch square pan.
14. Step 14: Turn the oven off, cover the pan with foil, and place the rolls inside for 30 minutes to rise.
15. Step 15: Remove the foil and pan from the oven. Turn the oven back on and preheat to 350°F (175°C).
16. Step 16: Once preheated, bake the rolls for 26 to 32 minutes until cooked through and the tops are set. About 28 minutes is ideal for a gooey center.
17. Step 17: Meanwhile, prepare the glaze by combining 1 tablespoon unsalted butter, 2/3 cup chocolate chips, and 3 tablespoons whole milk in a medium bowl.
18. Step 18: Microwave the glaze mixture on medium-high heat (power level 7) for 60 seconds. Stir until smooth and fully melted.
19. Step 19: Add 1 cup powdered sugar and 1 teaspoon vanilla extract to the glaze, mixing until smooth.
20. Step 20: Let the cinnamon rolls cool for 5 to 10 minutes before drizzling the chocolate glaze over them. Serve warm and enjoy!

Tips & Variations

• For deeper chocolate flavor, try substituting black cocoa powder with Dutch-processed cocoa powder.
• If you prefer a stronger coffee note, increase espresso powder to 1 1/2 teaspoons.
• Use dental floss to cut rolls evenly without squashing the dough.
• For smaller cinnamon rolls, slice the log into more than 9 pieces for bite-sized treats.
• Try sprinkling chopped nuts or mini chocolate chips inside the filling for extra texture.

Storage

Store leftover cinnamon 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. Glaze can be reapplied after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Allow it to come to room temperature before rolling and baking.

Can I use active dry yeast instead of instant yeast?

Yes, but activate active dry yeast in warm water with a pinch of sugar before adding it to the flour mixture. Use about 2 1/4 teaspoons of active dry yeast for 1 packet of instant yeast.

Chocolate Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

Decadent and rich Chocolate Cinnamon Rolls featuring a soft cocoa-infused dough filled with a luscious blend of brown sugar, black cocoa, and cinnamon, all topped with a smooth chocolate glaze. Perfect for breakfast, brunch, or dessert, these rolls combine the comforting flavors of cinnamon rolls with deep chocolate indulgence.

• Author: Nethan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 9 cinnamon rolls 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2/3 cup packed light brown sugar (133g)
• 2 Tbsp black cocoa powder (14g)
• 1 tsp ground cinnamon (3g)

Dough

• 3 1/4 cups all-purpose flour (406g), plus up to 1/2 cup additional flour (62g), as needed
• 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, softened (56g – to be mixed in dough)
• 1 large egg, room temperature (56g)
• 1/4 cup unsalted butter, softened (56g – for spreading)

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 to use later as the filling for the rolls.
2. Preheat Oven Low: Preheat your oven to 200°F (95°C) but keep it turned off after preheating, as it will be used as a warm spot for dough rising.
3. Mix Dry Ingredients for Dough: In a large bowl or stand mixer bowl, combine 3 1/4 cups all-purpose flour, 1/2 cup sifted unsweetened cocoa powder, instant yeast, instant coffee powder, and salt. Stir to mix evenly.
4. Warm Wet Ingredients: In a microwave-safe bowl, add 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened butter. Heat on high power for 60-90 seconds until warm to the touch but not hot. Stir to fully combine.
5. Combine Wet and Dry: Slowly pour the warm milk mixture into the flour mixture and mix using a dough hook attachment on medium speed until ingredients begin to form a dough.
6. Add Egg and Knead: Add one large room temperature egg and mix on low speed until a sticky dough ball forms. Then increase to medium speed and knead for 2-3 minutes until the dough becomes elastic.
7. Add Flour as Needed: Gradually add additional flour 1 tablespoon at a time while mixing until the dough pulls away from the sides of the bowl and feels tacky but not sticky when poked.
8. Rest Dough: Cover the dough bowl with plastic wrap and let it rest for 15 minutes. This resting period relaxes gluten, making the dough easier to roll out.
9. Roll Out Dough: Generously flour your work surface and roll the dough into a 12-inch by 18-inch rectangle about 1/2 centimeter thick.
10. Spread Butter: Spread 1/4 cup softened unsalted butter evenly over the dough, leaving a 1-inch strip uncovered on one long side to help seal the roll.
11. Add Filling: Evenly sprinkle the prepared chocolate cinnamon filling over the buttered area and gently press it down with the back of a spoon or spatula.
12. Roll and Slice: Starting from the side with filling, tightly roll the dough horizontally toward the uncovered strip. Use dental floss or a sharp knife to cut the rolled dough into 9 equal pieces.
13. Arrange in Pan: Grease an 8-inch square pan and place the cinnamon rolls cut side up, spaced slightly apart.
14. Proof Rolls: Cover the rolls loosely with foil and place the pan in the turned-off warm oven for about 30 minutes, allowing the rolls to rise and puff up.
15. Preheat Oven for Baking: Remove the foil and turn the oven on to 350°F (175°C). Wait until fully preheated.
16. Bake: Bake the cinnamon rolls for 26-32 minutes until set and cooked through. About 28 minutes is ideal for a balance between gooey and well-baked.
17. Make Glaze: While rolls bake, prepare the glaze by combining 1 tablespoon softened butter, 2/3 cup chocolate chips, and 3 tablespoons whole milk in a medium bowl. Microwave at medium-high (power 7) for 60 seconds, then stir until smooth and chocolate is melted.
18. Add Sugar and Vanilla: Stir 1 cup powdered sugar and 1 teaspoon vanilla extract into the melted chocolate mixture until smooth and glossy.
19. Glaze Rolls: When rolls come out of the oven, let them cool for 5-10 minutes. Drizzle the chocolate glaze generously over the warm cinnamon rolls before serving.

Notes

• Using black cocoa powder in the filling adds an intense chocolate flavor and a rich black color.
• Instant espresso powder enhances the chocolate notes without adding bitterness.
• Ensure the milk mixture is warm, not hot, to avoid killing the yeast.
• Dental floss is recommended for cleanly slicing the rolls without squishing them.
• Covering the pan and using the warm oven off setting creates the perfect environment for the dough to rise.
• Baking time may vary based on oven differences; keep an eye to avoid drying out.
• Serve the cinnamon rolls warm with glaze for the best texture and flavor experience.

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