Description
These decadent Chocolate Cinnamon Rolls combine the warm, comforting flavors of cinnamon and cocoa with rich semi-sweet chocolate for a deliciously indulgent breakfast or dessert treat. Made with a soft, buttery yeast dough enriched by a touch of cocoa powder and layered with a luscious chocolate cinnamon filling, these rolls are finished with a simple powdered sugar glaze to elevate every bite.
Ingredients
Scale
Dough Ingredients
- 1.75 cups whole milk (warmed – see notes)
- 2.25 tsp / 1 packet instant yeast
- 1 large egg (room temperature)
- 3 Tbsp sugar
- 0.5 tsp salt
- 3 Tbsp butter (melted)
- 4.5 cups white bread flour (plus extra if dough is sticky)
Additional Ingredients for Preparation
- 1 Tbsp butter (for greasing the dish)
- 2 Tbsp butter (for brushing the rolls)
Filling
- 1/4 cup butter (softened)
- 3 Tbsp dark brown soft sugar
- 2 Tbsp cinnamon
- 2 Tbsp Dutch processed cocoa powder
- 3/4 cup semi-sweet chocolate (finely chopped)
Glaze
- 4 Tbsp Dutch processed cocoa powder
- 1 cup powdered sugar
- 4 Tbsp whole milk
Instructions
- Make the dough: In a stand mixer fitted with a dough hook and large bowl, combine the warmed milk, instant yeast, room temperature egg, sugar, salt, and melted butter. Whisk by hand until well combined.
- Add flour and mix: Gradually add the bread flour to the wet ingredients. Turn the mixer to its lowest speed and mix for about 3 minutes, scraping down the sides once or twice to ensure an even mix.
- Check dough consistency: Touch the dough with a clean dry finger. If the dough sticks, add flour one tablespoon at a time and continue mixing until the dough is tacky but no longer sticks to your finger.
- First rise: Lightly oil a large clean bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with cling wrap and leave the dough to rise in a warm place for 1 hour or until doubled in size.
- Prepare filling and assemble rolls: On a lightly floured surface, roll the risen dough into a large rectangle approximately 16×12 inches. Spread the softened butter evenly over the surface. In a small bowl, mix together the brown sugar, cinnamon, and 2 tablespoons of Dutch processed cocoa powder. Sprinkle this evenly over the buttered dough, then scatter the finely chopped semi-sweet chocolate on top. Starting from the longer edge, tightly roll the dough into a log.
- Cut rolls and second rise: Using a sharp knife, cut the log into 12 even slices. Grease a baking dish with 1 tablespoon of butter and arrange the rolls inside, spaced slightly apart. Cover with a clean towel and let them rise for 30 minutes more until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Brush the tops of the rolls with the 2 tablespoons of melted butter. Bake the cinnamon rolls for 22 minutes or until golden brown and cooked through.
- Prepare the glaze: While baking, whisk together the powdered sugar, 4 tablespoons Dutch processed cocoa powder, and whole milk until smooth and creamy. Adjust consistency if needed by adding a little more milk or sugar.
- Glaze and serve: Remove the baked rolls from the oven and let cool for 5-10 minutes. Drizzle the chocolate glaze generously over the warm rolls before serving.
Notes
- The milk should be warm but not hot to the touch (around 110°F or 43°C) to effectively activate the yeast without killing it.
- If your dough feels too sticky after 3 minutes of mixing, add flour 1 tablespoon at a time until it feels tacky yet manageable.
- Allow adequate rising times for fluffy, tender rolls; don’t rush the fermentation process.
- You can substitute Dutch processed cocoa powder with natural cocoa powder but expect a slightly different flavor profile.
- For best results, use bread flour rather than all-purpose flour as it provides better gluten development for a soft crumb.
