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Chocolate Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: Chocolate cinnamon rolls, chocolate rolls, cinnamon rolls recipe, chocolate dessert breakfast, cocoa cinnamon rolls, homemade cinnamon rolls

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