Introduction

Indulge in these rich and fluffy chocolate rolls, perfect for breakfast or dessert. Made with a cocoa-infused dough and a luscious chocolate filling, they are topped with a silky chocolate icing that melts in your mouth.

The image shows a close-up of a rich chocolate cinnamon roll with a thick layer of dark, glossy chocolate glaze covering it. The roll has multiple layers of soft, slightly browned dough spiraled tightly with a shiny, smooth chocolate filling that glistens under the light. The texture looks moist and gooey, with some parts of the dough peeking through the shiny glaze. The close view emphasizes the swirl pattern and the sticky chocolate coating, making the cinnamon roll look indulgent and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk, warmed to 110°F
2 1/4 tsp active dry yeast (1 packet)
2 large eggs, room temperature, lightly beaten
4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp salt
1/4 cup white granulated sugar
10 tbsp unsalted butter, room temperature, cubed
1/2 cup unsalted butter, room temperature (for filling)
1/2 cup brown sugar, packed (light or dark, for filling)
2 tbsp unsweetened cocoa powder (for filling)
8 oz chocolate bar, chopped (70% cocoa recommended, for filling)
1 1/4 cup powdered sugar, sifted (for icing)
1 tbsp unsweetened cocoa powder, sifted (for icing)
1 tsp pure vanilla extract (for icing)
1/4 cup heavy cream or milk (for icing)

Instructions

Step 1: Warm the milk to 110°F, pour the yeast on top, and let it sit for 10 minutes until foamy and activated.
Step 2: In a mixing bowl, combine flour, cocoa powder, sugar, and salt. Add cubed butter and knead it into the flour until pea-sized pieces remain.
Step 3: Add the milk/yeast mixture and beaten eggs. Mix on low speed until dough forms, then knead on medium speed for 5 minutes until soft and slightly tacky.
Step 4: Preheat oven to 200°F. Spray a large bowl with nonstick spray, place dough inside, cover with a kitchen towel, and let it rise in the oven (turned off with door cracked) for 1 hour until doubled in size.
Step 5: For the filling, beat butter in a small bowl until soft. Add brown sugar and cocoa powder, mixing until smooth. Chop the chocolate bar into small pieces.
Step 6: Roll out the dough on a lightly floured surface into a large rectangle about 1/4 inch thick.
Step 7: Spread the chocolate filling evenly over the dough, then sprinkle the chopped chocolate on top.
Step 8: Roll the dough into a log starting from the short side. Trim uneven ends, then cut the log into 12 rolls, using light sawing motions to avoid squishing.
Step 9: Spray a 9×13 or 9×14-inch pan with baking spray. Arrange the rolls in the pan, cover with a kitchen towel, and let rise for 25 minutes.
Step 10: Preheat oven to 350°F. Bake the rolls for 25 to 30 minutes. The rolls should bubble but not overflow—if unsure, check the center temperature; 160°F means done.
Step 11: For the icing, sift powdered sugar and cocoa powder together in a small bowl. Add vanilla and heavy cream or milk, mixing until smooth.
Step 12: Let the baked rolls cool for 10 minutes before drizzling with the chocolate icing.

Tips & Variations

Spoon and level flour or use a kitchen scale for accuracy to prevent dry dough.
For high altitude baking, add an extra 3 tablespoons of flour.
Bring dairy ingredients out 2 hours before baking for best texture.
To make dough by hand, mix wet into dry with a spatula, then knead on floured surface for 5-8 minutes until you can stretch dough thin enough to see light through it.
Use a 70% dark chocolate bar for a rich, balanced flavor in the filling.

Storage

Store leftover chocolate rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes until soft. Add fresh icing after reheating if desired.

How to Serve

A close-up view of a chocolate cinnamon roll showing a tight, spiral shape with three to four visible layers of dough and chocolate filling. The dough layers are soft brown with a slightly rough texture, while the chocolate filling is dark, glossy, and thick, covering the inside of the spiral and glistening with a shiny glaze that reflects light. The surface of the roll has small bubbles and uneven texture, emphasizing the gooey chocolate coating. The whole image is focused tightly on the center roll, filling the frame, with part of neighboring rolls visible around the edges, all resting on 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 make the dough by hand instead of using a mixer?

Yes, you can mix the wet ingredients into the dry with a rubber spatula, then knead by hand on a lightly floured surface for 5-8 minutes. The dough is ready when you can stretch it thin enough to see light through it without tearing.

What size should I roll the dough to before adding the filling?

Roll the dough into a large rectangle about 1/4 inch thick. While exact measurements aren’t specified, aim for a shape roughly 12 by 16 inches to get evenly sized rolls.