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Chocolate Cinnamon Rolls Recipe

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★★★★★

4.9 from 608 reviews

These decadent Chocolate Cinnamon Rolls combine rich cocoa-flavored dough with a luscious dark chocolate and cinnamon filling, all topped with a silky chocolate glaze. Perfect for chocolate lovers seeking a warm, gooey breakfast treat or dessert, these rolls feature a tender, slightly tacky dough and a deeply chocolatey, aromatic filling with a hint of espresso to enhance the flavor complexity.

Ingredients

Scale

Dark 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 (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 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, room temperature (56g)
  • 1 large egg, room temperature (56g)

Chocolate 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 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.
  2. Preheat Oven Low: Set your oven to 200°F (95°C) to create a warm environment for dough rising.
  3. Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together 3 1/4 cups all-purpose flour, 1/2 cup sifted cocoa powder, 1 packet instant yeast, 1 teaspoon instant espresso powder, and 1 teaspoon salt.
  4. Warm Milk Mixture: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened unsalted butter. Heat for 60-90 seconds until warm to the touch, then stir to combine.
  5. Combine Wet and Dry Ingredients: Gradually add the warm milk mixture into the flour mixture. Using a dough hook attachment on medium speed, mix until a dough starts to form.
  6. Add Egg and Knead: Add 1 large egg and mix on low speed until incorporated into a sticky dough ball. Continue mixing on medium for 2-3 minutes until the dough becomes elastic.
  7. Add Additional Flour: Add additional flour 1 tablespoon at a time as the dough mixes until it pulls away from the sides of the bowl and feels tacky but not sticky when poked.
  8. Let Dough Rest: Cover the dough bowl with plastic wrap and let it rest for 15 minutes to relax gluten, making rolling easier. The dough should emit warmth causing the wrap to fog slightly.
  9. Roll Out Dough: Generously flour your work surface and roll the dough into a 12×18 inch rectangle about 1/2 cm thick.
  10. Spread Butter and Filling: Spread 1/4 cup softened butter evenly over the dough leaving a 1-inch border on one long side. Evenly sprinkle the prepared chocolate cinnamon filling on top and gently press it down.
  11. Roll and Slice: Tightly roll the dough horizontally towards the uncovered border to form a log. Cut the log into 9 equal pieces using dental floss or a sharp knife.
  12. Proof Rolls: Place the rolls in a greased 8×8 inch square pan. 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 noticeably.
  13. Preheat Oven for Baking: Remove foil and heat the oven to 350°F (175°C).
  14. Bake Rolls: Bake the cinnamon rolls for 26-32 minutes until cooked through and slightly gooey. Around 28 minutes is optimal for a gooey center and baked edges.
  15. Prepare Chocolate Glaze: In a medium bowl, combine 1 tablespoon unsalted butter, 2/3 cup chocolate chips, and 3 tablespoons milk. Microwave at medium-high heat for 60 seconds. Stir until smooth and chocolate is melted.
  16. Finish Glaze: Add 1 cup powdered sugar and 1 teaspoon vanilla extract to the chocolate mixture. Whisk until smooth.
  17. Serve: Let rolls cool for 5-10 minutes, then drizzle the chocolate glaze generously over warm rolls. Serve immediately for best flavor and texture.

Notes

  • Use dental floss to cut the dough log for cleaner slices without squashing the rolls.
  • Instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • If dough is too sticky, add flour gradually to avoid drying it out.
  • Proofing in the turned-off oven with residual heat helps the rolls rise evenly.
  • Adjust the bake time depending on whether you prefer gooey or more fully baked cinnamon rolls.
  • The glaze can be stored separately and warmed before serving if rolls are made ahead.

Keywords: Chocolate cinnamon rolls, chocolate rolls, chocolate pastry, breakfast rolls, chocolate dessert

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