Chocolate Cinnamon Rolls Recipe

Introduction

These Chocolate Cinnamon Rolls combine the rich depth of cocoa with warm cinnamon spice for a decadent breakfast treat. Soft, tender dough rolled with a luscious chocolate cinnamon filling and topped with a creamy chocolate glaze makes for an irresistible indulgence.

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 – for spreading on dough)
• 3 1/4 cups all-purpose flour (406g) plus up to 1/2 cup additional flour
• 1/2 cup unsweetened cocoa powder, sifted (50g)
• 2 tsp or 1 packet instant dry yeast (7g)
• 1 tsp fine salt (6g)
• 1 tsp instant espresso or coffee (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)
• 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. Step 1: Make the filling by combining 2/3 cup packed light brown sugar, 2 Tbsp black cocoa powder, and 1 tsp ground cinnamon in a medium bowl. Set aside.
2. Step 2: Preheat oven to 200°F (95°C).
3. Step 3: In a large bowl or stand mixer, mix 3 1/4 cups flour, 1/2 cup cocoa powder, yeast, instant coffee, and salt.
4. Step 4: In a microwave-safe bowl, combine milk, granulated sugar, and 1/4 cup softened butter. Heat for 60-90 seconds until warm, then stir.
5. Step 5: Gradually add the warm milk mixture to the dry ingredients and mix on medium with a dough hook until combined.
6. Step 6: Add the egg and mix on low until a sticky dough forms, then increase speed to medium and knead for 2-3 minutes until elastic.
7. Step 7: Add extra flour 1 Tbsp at a time until dough is tacky but not sticky and pulls cleanly from the bowl.
8. Step 8: Cover dough with plastic wrap and let rest for 15 minutes to relax gluten.
9. Step 9: Flour your work surface and roll dough into a 12×18 inch rectangle, about 1/2 cm thick.
10. Step 10: Spread 1/4 cup softened butter over dough, leaving a 1 inch border on one long edge.
11. Step 11: Sprinkle the prepared filling evenly over the buttered dough and gently press down.
12. Step 12: Roll dough tightly from the buttered side towards the uncovered edge to form a log.
13. Step 13: Use dental floss to cut the log into 9 equal pieces. Place them in a greased 8×8 inch pan.
14. Step 14: Turn oven off. Cover rolls with foil and place pan in oven for 30 minutes to rise.
15. Step 15: Remove foil and pan from oven, turn oven on to 350°F (175°C).
16. Step 16: Once preheated, bake rolls for 26-32 minutes until set and slightly firm. About 28 minutes is ideal.
17. Step 17: For glaze, melt 1 Tbsp butter, chocolate chips, and 3 Tbsp milk in a bowl in microwave on medium-high for 60 seconds. Stir well.
18. Step 18: Add powdered sugar and vanilla extract to chocolate mixture and whisk until smooth.
19. Step 19: Let rolls cool 5-10 minutes, then drizzle glaze over warm rolls and serve.

Tips & Variations

• Use dental floss to cut the dough cleanly without squishing the rolls.
• Add chopped nuts or dried cherries to the filling for extra texture and flavor.
• For a stronger coffee flavor, increase instant espresso powder slightly.
• If you don’t have black cocoa powder, use Dutch-processed cocoa as a substitute.

Storage

Store leftover cinnamon rolls covered at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in a warm oven or microwave before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand. It may take about 8-10 minutes to develop the gluten fully and achieve the right elasticity.

Can I use regular cocoa powder instead of black cocoa?

Yes, regular Dutch-processed cocoa works, but black cocoa gives a deeper, darker chocolate flavor and color.

Chocolate Cinnamon Rolls Recipe

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4.7 from 83 reviews

Decadent chocolate cinnamon rolls featuring a rich cocoa-infused dough, a cinnamon cocoa filling, and topped with a luscious chocolate glaze. Soft, tender, and perfect for a special breakfast or dessert.

• Author: Rita
• Prep Time: 30 minutes
• Cook Time: 32 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 cinnamon rolls 1x
• Category: Breakfast, Dessert, Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Cinnamon Roll Filling

• 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)

Chocolate Cinnamon Roll Dough

• 3 1/4 cups all-purpose flour + up to 1/2 cup additional flour (406-500g)
• 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 (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)

Chocolate Cinnamon Roll 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. Mix the filling: In a medium bowl, combine the packed light brown sugar, black cocoa powder, and ground cinnamon. Set aside to use later as the filling for the rolls.
2. Preheat oven: Set your oven to 200°F (95°C) to prepare for dough rising.
3. Prepare dry ingredients: In a large bowl or stand mixer bowl, whisk together 3 1/4 cups flour, unsweetened cocoa powder, instant yeast, instant coffee, and salt.
4. Warm wet ingredients: In a microwave-safe bowl, mix whole milk, granulated sugar, and softened butter. Heat on high for 60-90 seconds until warm to the touch. Stir well.
5. Combine wet and dry: Slowly add the warm milk mixture to the dry ingredients. Using a dough hook on medium speed, mix until the dough starts to come together.
6. Add egg: Add the large egg and mix on low speed until a sticky dough forms.
7. Knead dough: Increase speed to medium and mix for 2-3 minutes until dough is elastic.
8. Add flour as needed: Add additional flour 1 tablespoon at a time until dough pulls away from the bowl and feels tacky but not sticky when poked.
9. Let dough rest: Cover the bowl with plastic wrap and let rest for 15 minutes to relax gluten making the dough easier to roll.
10. Roll dough out: Flour your counter generously and roll dough into a 12 x 18 inch rectangle about 1/2 cm thick.
11. Spread butter: Evenly spread 1/4 cup softened butter over the dough, leaving a 1-inch margin on one long edge uncovered.
12. Add filling: Sprinkle the prepared chocolate cinnamon filling evenly over the buttered section, gently patting it down.
13. Roll dough: Starting from the long side opposite the uncovered strip, tightly roll the dough into a log shape toward the uncovered margin.
14. Cut rolls: Using dental floss or a sharp knife, slice the log into 9 equal pieces. Place rolls cut side up in a greased 8×8 inch square pan.
15. Proof rolls: Turn the oven OFF and cover the rolls with foil. Place pan in the oven for 30 minutes or until rolls have risen.
16. Bake rolls: Remove foil and increase oven temperature to 350°F (175°C). Bake the cinnamon rolls for 26-32 minutes until done, about 28 minutes is ideal for gooey centers.
17. Prepare glaze: In a medium bowl, combine unsalted butter, chocolate chips, and milk. Microwave on medium-high (power 7) for 60 seconds. Stir until chocolate melts and mixture is smooth.
18. Finish glaze: Stir in powdered sugar and vanilla extract until smooth and thick.
19. Glaze rolls: Let baked rolls cool 5-10 minutes, then drizzle the chocolate glaze over them while still warm. Serve immediately for best flavor.

Notes

• The dough should feel tacky but not sticky when ready for rolling.
• You can cut the rolls into more pieces for smaller cinnamon rolls if desired.
• Leaving an uncovered margin when spreading butter helps seal the rolled log properly.
• Proofing in a turned-off warm oven helps the rolls rise gently without overproofing.
• Baking time can be adjusted depending on desired gooeyness inside the rolls.
• Use instant espresso powder to deepen the chocolate flavor in the dough without adding strong coffee taste.
• For best texture, use room temperature ingredients and sift cocoa powder to avoid lumps.

Keywords: chocolate cinnamon rolls, chocolate rolls, cinnamon rolls recipe, chocolate baked goods, breakfast pastries, chocolate glaze rolls