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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.

Ingredients

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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

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