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Chocolate Cinnamon Rolls Recipe

★★★★★

4.6 from 121 reviews
  • Author: Olivia
  • Total Time: 1 hour 23 minutes
  • Yield: 9 cinnamon rolls 1x

Description

These Chocolate Cinnamon Rolls combine the rich flavors of cocoa and cinnamon in a soft, fluffy yeast dough, topped with a luscious chocolate glaze. Perfect for a decadent breakfast or dessert, these rolls offer a delightful twist on a classic favorite with a deep chocolate flavor and cinnamon-spiced sweetness.

Ingredients

Scale

Dough Ingredients

  • 3 1/4 cups all-purpose flour, plus 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 powder (2g)
  • 1 cup whole milk (240ml)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup unsalted butter, softened (56g)
  • 1 large egg, room temperature (56g)

Filling 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)

Glaze Ingredients

  • 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 Chocolate Cinnamon Roll 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.
  2. Preheat and Prepare Dry Ingredients: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer bowl, mix together 3 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 packet instant yeast, 1 teaspoon instant coffee powder, and 1 teaspoon salt.
  3. Heat Milk Mixture: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened butter. Microwave on high for 60 to 90 seconds until warm to the touch. Stir to combine completely.
  4. Combine and Knead the Dough: Slowly add the warmed milk mixture into the dry ingredients while mixing on medium speed with a dough hook until the dough starts to come together. Add 1 large egg and mix on low speed until a sticky dough ball forms. Increase to medium speed and mix for 2 to 3 minutes more until the dough becomes elastic.
  5. Adjust Dough Consistency: Gradually add up to 1/2 cup 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 with a finger.
  6. Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for 15 minutes. This resting period relaxes the gluten, making rolling easier.
  7. Roll Out the Dough: Generously flour your work surface. Roll the dough into a large rectangle approximately 12 inches by 18 inches and about 1/2 cm thick.
  8. Apply Filling: Spread 1/4 cup softened butter evenly over the dough, leaving a 1-inch strip uncovered along one long edge for easier sealing. Sprinkle the prepared chocolate cinnamon filling evenly over the buttered area, then gently press it down with the back of a spoon or spatula.
  9. Roll and Slice: Starting from the long side with filling, tightly roll the dough horizontally towards the uncovered strip. Using dental floss, slice the log into 9 equal pieces for standard size rolls; cut more pieces if smaller rolls are preferred.
  10. Proof the Rolls: Grease an 8-inch square baking pan and place the rolls cut side up. Turn the oven off, cover the pan with foil, and place it inside the warm oven for 30 minutes or until the rolls have risen and puffed.
  11. Bake the Rolls: Remove foil and turn the oven on to 350°F (175°C). Once preheated, bake the rolls for 26 to 32 minutes until they are set and slightly firm to touch. Optimal baking time is about 28 minutes, depending on your preference for gooey vs. fully baked texture.
  12. Make the Chocolate Glaze: In a medium bowl, combine 1 tablespoon unsalted butter, 2/3 cup chocolate chips, and 3 tablespoons whole milk. Microwave on medium-high (power 7) for 60 seconds. Stir until the chocolate is fully melted and the mixture is smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, then mix until glossy and smooth.
  13. Glaze and Serve: Allow the cinnamon rolls to cool for 5 to 10 minutes after baking. Drizzle the chocolate glaze generously over the warm rolls. Serve immediately for best flavor and texture.

Notes

  • The black cocoa powder in the filling provides a deep, rich chocolate flavor that enhances the cinnamon’s warmth.
  • Using instant espresso powder in the dough intensifies the chocolate flavor without making the dough taste like coffee.
  • Resting the dough before rolling helps create a tender, easy-to-roll texture.
  • Cutting the rolls with dental floss prevents squishing and helps achieve clean edges.
  • You can adjust the number of slices to make smaller or larger rolls depending on your preference.
  • Make sure not to overbake to maintain the gooey, soft interior characteristic of cinnamon rolls.
  • The glaze can be customized by using milk or dark chocolate chips depending on your preferred sweetness and intensity of chocolate flavor.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes rising + 28 minutes baking = 58 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cinnamon rolls, chocolate rolls, cinnamon roll recipe, chocolate cinnamon dessert, homemade cinnamon rolls, chocolate glazed rolls

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