Chocolate Cinnamon Rolls – If you’re looking to indulge in a sweet, decadent treat. This Chocolate Cinnamon Rolls Recipe. Is perfect for you. Featuring a rich chocolate dough, and a dark chocolate cinnamon filling. And a luscious chocolate glaze. These rolls are a chocolate lover’s dream come true.
The first time I made these chocolate cinnamon rolls. It was a chilly Sunday morning. My husband. A die-hard chocolate fan. Was delighted by the aroma. That filled our home. Our child. Couldn’t wait to dig in. And seeing their excitement. Made the effort worthwhile. These rolls quickly became a family favorite. Especially when enjoyed fresh from the oven. With a warm cup of coffee.
What makes this Chocolate Cinnamon Rolls truly stand out?
These Chocolate Cinnamon Rolls stand out. Because of their triple chocolate delight. From the chocolate-infused dough. To the gooey chocolate filling. And finally. The smooth, rich chocolate glaze. They are soft, fluffy, and irresistibly delicious. Making them a perfect treat. For special occasions. Or weekend breakfasts.
What You Need To Make This Chocolate Cinnamon Rolls Recipe?
Light Brown Sugar: This adds a rich, caramel-like sweetness to the filling. Giving it that warm, cozy flavor.
Black Cocoa: Black cocoa gives a deep, dark chocolate flavor. That pairs perfectly with cinnamon. It’s like a chocolate upgrade!
Ground Cinnamon: This spice is essential for cinnamon rolls. Adding warmth. And a hint of spiciness. That complements the chocolate.
Unsalted Butter: Used in both the dough and the filling. It provides richness. And helps create that soft, tender texture.
All-Purpose Flour: This is the backbone of the dough. Giving it structure. And helping it rise properly.
Unsweetened Cocoa Powder: Adds a rich chocolate flavor to the dough itself. Making these rolls. A chocolate lover’s dream.
Instant Dry Yeast: This helps the dough rise quickly and efficiently. Ensuring your rolls are fluffy. And light.
Salt: Enhances all the other flavors. And balances out the sweetness.
Instant Espresso or Coffee: Intensifies the chocolate flavor. Without making the rolls taste like coffee.
Whole Milk: Adds moisture and richness to the dough. Making it soft. And tender.
Granulated Sugar: Sweetens the dough just enough. Without overpowering the chocolate flavor.
Large Egg: Adds richness. And helps bind the dough together.
Milk or Dark Chocolate Chips: Melts beautifully in the glaze. Adding a creamy, rich topping.
Powdered Sugar: Sweetens the glaze to perfection.
Vanilla Extract: Adds a subtle, aromatic sweetness. That complements both the dough and the glaze.
Steps To Make Chocolate Cinnamon Rolls:
Chocolate Cinnamon Roll Filling:
Step 1: While the dough rises, mix together the light brown sugar, black cocoa, and ground cinnamon in a medium bowl. Set aside.
Chocolate Cinnamon Roll Dough:
Step 2: Preheat your oven to 200°F (95°C).
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Step 3: In a large bowl or stand mixer, combine the flour, unsweetened cocoa powder, instant yeast, instant coffee, and salt.
Step 4: In a separate microwave-safe bowl, add the milk, granulated sugar, and softened butter. Heat on high for 60-90 seconds until warm. Stir to combine.
Step 5: Slowly add the warm milk mixture to the flour mixture and mix on medium speed until the dough comes together.
Step 6: Add the egg and mix on low speed until a sticky dough forms.
Step 7: Mix on medium speed for 2-3 minutes until the dough becomes elastic, adding additional flour 1 tbsp at a time if needed.
Step 8: Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
Step 9: Generously flour your counter and roll the dough into a 12×18-inch rectangle. Spread softened butter over the dough, leaving a 1-inch border.
Step 10: Sprinkle the chocolate cinnamon roll filling evenly over the buttered area and pat down.
Step 11: Tightly roll the dough horizontally and cut it into 9 equal pieces using dental floss. Place in a greased 8×8-inch pan.
Step 12: Turn off the oven and place the pan inside to rise for 30 minutes. Remove and preheat the oven to 350°F (175°C).
Step 13: Bake for 26-32 minutes until golden brown. Let cool slightly.
Chocolate Glaze:
Step 14: In a medium bowl, combine the unsalted butter, chocolate chips, and milk. Heat in the microwave on medium-high for 60 seconds and stir until melted.
Step 15: Add the powdered sugar and vanilla extract, whisking until smooth.
Step 16: Drizzle the glaze over the warm cinnamon rolls and serve immediately.
Tip:
To ensure your Chocolate Cinnamon Rolls. Come out perfectly every time. Make sure your ingredients are at room temperature. Especially the butter and egg. This helps them incorporate smoothly. Into the dough. When rolling out the dough. Be gentle but firm. And don’t rush the rising process. Letting the dough rise properly is key. To achieve that fluffy, soft texture. Also, when cutting the dough. Use unflavored dental floss for clean, precise cuts. Without squishing the rolls.
Frequently Asked Questions:
Can I make these rolls ahead of time?
Yes. You can prepare the dough. And filling the night before. Refrigerate the rolled and cut rolls. Then bake them fresh in the morning.
Can I use regular cocoa powder instead of black cocoa?
Yes. Regular cocoa powder can be used. The flavor will be slightly different. But still delicious.
How do I store leftover cinnamon rolls?
Store leftover rolls in an airtight container. At room temperature for up to 2 days. Reheat in the microwave. For a few seconds before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Cinnamon Rolls Recipe
Ingredients
Dark Chocolate Cinnamon Roll Filling:
- 2/3 c packed light brown sugar 133 grams
- 2 tablespoon black cocoa 14 grams
- 1 teaspoon ground cinnamon 3 grams
- 1/4 c unsalted butter softened (56 grams) - to be spread on the dough
Chocolate Cinnamon Roll Dough:
- 3 1/4 c all-purpose flour + up to 1/2 c additional flour to be added later in process 406-500 grams
- 1/2 c unsweetened cocoa powder 50 grams
- 2 teaspoon or 1 packet instant dry yeast 7g, 1/4 ounces
- 1 teaspoon salt 6 grams
- 1 teaspoon instant espresso or coffee 2 grams
- 1 c whole milk 240ml
- 1/2 c granulated sugar 100 grams
- 1/4 c unsalted butter room temperature (56 grams)
- 1 large egg room temperature (56 grams)
Chocolate Glaze:
- 1 tablespoon unsalted butter room temperature (8 grams)
- 2/3 c milk or dark chocolate chips 120 grams
- 3 tablespoon whole milk 45ml
- 1 c powdered sugar 125 grams
- 1 teaspoon vanilla extract 4ml
Instructions
- Make Filling: Mix brown sugar, black cocoa, and cinnamon. Set aside.
- Prepare Dough: Combine flour, cocoa powder, yeast, coffee, and salt in a large bowl.
- Heat Milk Mixture: Warm milk, sugar, and butter. Stir into dry ingredients.
- Add Egg: Mix in egg until dough forms. Knead until elastic.
- Rest Dough: Cover and let rest for 15 minutes.
- Roll Dough: Roll into a 12x18 inch rectangle. Spread with butter and filling.
- Form Rolls: Roll dough, cut into 9 pieces, and place in a greased pan.
- Rise Rolls: Turn off the oven, and place rolls inside to rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake rolls for 26-32 minutes.
- Make Glaze: Melt butter and chocolate chips with milk. Stir in powdered sugar and vanilla.
- Glaze Rolls: Drizzle glaze over warm rolls and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
