Chocolate Cinnamon Rolls Recipe
If you have a sweet spot for comforting, melt-in-your-mouth treats, let me introduce you to a game changer: Chocolate Cinnamon Rolls. These rolls blend the rich depth of dark cocoa with the warm, aromatic allure of cinnamon, all wrapped up in a tender, fluffy dough that practically melts on your tongue. Imagine the perfect balance of chocolatey goodness and spicy sweetness in every bite—this isn’t just your average cinnamon roll, it’s an indulgent experience you’ll want to wake up to again and again.
Ingredients You’ll Need
These simple but carefully chosen ingredients come together to create the perfect texture, flavor, and that irresistible chocolate-cinnamon aroma that fills your kitchen as these rolls bake. Each item plays its part in building layers of taste and comfort.
- Whole milk (1 cup, warmed): Activates the yeast and adds moisture for a soft dough.
- Active dry yeast (2 1/4 teaspoons): Leavens the dough for those light, fluffy rolls.
- Brown sugar (1/2 cup): Adds a deep molasses sweetness that complements the chocolate.
- Egg plus one egg yolk: Enrich the dough for a tender crumb.
- Vanilla extract (1 tablespoon): Enhances sweetness and rounds out flavors.
- All purpose flour (4 cups): The sturdy base that forms dough’s structure.
- Dark cocoa powder (1/2 cup sifted + 2 tablespoons + 1/4 cup sifted): Brings intense chocolate flavor and beautiful color.
- Instant coffee (1 teaspoon, optional): Amplifies chocolate’s richness without adding coffee flavor.
- Kosher salt (1 teaspoon): Balances sweetness and enhances all flavors.
- Butter (2 ounces room temperature + 2 ounces softened): Adds richness and moisture to the dough and filling.
- Ground cinnamon (2 teaspoons): The warm spice that defines the classic cinnamon roll scent.
- Dark brown sugar (1/2 cup for filling): Creates a gooey, caramelized filling with cinnamon.
- Powdered sugar (1 cup sifted for glaze): Forms a luxuriously sweet, smooth glaze.
- Cream or milk (about 4 tablespoons): Adjusts glaze to a perfect, spreadable consistency.
How to Make Chocolate Cinnamon Rolls
Step 1: Bloom the Yeast
Start by warming your milk to a gentle 100-110 degrees F—this is crucial to wake the yeast without killing it. Sprinkle the yeast over the milk and let it sit for 5 to 10 minutes until it foams up. That foam tells you your yeast is alive and ready to make your rolls rise beautifully.
Step 2: Add the Sweeteners and Egg
Once the yeast is bubbly, stir in the brown sugar, egg, egg yolk, and vanilla extract. These ingredients enrich the dough and start building the warm flavor base that makes these rolls so irresistible.
Step 3: Combine Dry Ingredients
To avoid bitter lumps, sift the dark cocoa powder into your flour first, then add the instant coffee, salt, and softened butter. Mixing dry ingredients thoroughly ensures your dough develops an even chocolate tone and a soft texture.
Step 4: Mix and Knead the Dough
Attach your dough hook and mix at speed 2 for 6-7 minutes, scraping the bowl sides now and then. The dough will be sticky—that’s okay—but if it feels very wet, sprinkle in flour a little at a time. You want a soft, elastic dough that’s easy to work with and will yield tender rolls.
Step 5: First Rise
Scrape your dough into a bowl, cover it up, and let it rise in a warm place for 60-90 minutes. During this time, it should double in size as the yeast works its magic, creating those light air pockets we all love in a roll.
Step 6: Roll Out the Dough
Turn the risen dough onto a surface dusted lightly with cocoa powder to keep things chocolatey and prevent sticking. Roll it out into a large rectangle. This step sets the stage for your luscious filling spread.
Step 7: Prepare and Spread the Filling
Mix together butter, cocoa powder, cinnamon, brown sugar, vanilla, and optional instant coffee to create a rich, gooey filling. Spread this mixture evenly over your rolled dough rectangle for that signature gooey center that makes Chocolate Cinnamon Rolls unforgettable.
Step 8: Shape and Slice
Roll the dough tightly into a log, then slice into 12 even pieces. Each slice is a little bundle of chocolate-cinnamon delight waiting to expand in the oven.
Step 9: Second Rise
Place the slices snugly into a greased 9×13 baking dish. Cover and let rise again for 60-90 minutes. Test by lightly poking a roll—if the dough springs back slowly, they’re perfectly puffy and ready to bake.
Step 10: Bake and Glaze
Bake at 350 degrees for 30-35 minutes until edges are set and the aroma fills your kitchen. While still warm, glaze with a lush mixture of powdered sugar, cocoa powder, vanilla, and cream or milk for that extra touch of sweetness and sheen.
How to Serve Chocolate Cinnamon Rolls
Garnishes
Sprinkle your warm rolls with a pinch of flaky sea salt or add a few shavings of dark chocolate on top of the glaze for an eye-catching, flavor-enhancing touch. A dash of crushed toasted nuts also adds delightful texture.
Side Dishes
Pair these rolls with a fresh fruit salad to balance richness with natural brightness. A cup of your favorite coffee or a creamy latte perfectly complements the deep chocolate and cinnamon flavors of the rolls.
Creative Ways to Present
Serve your Chocolate Cinnamon Rolls stack-style on a rustic wooden board or individual serving plates with a swirl of whipped cream. For a decadent brunch, drizzle warm caramel sauce over them and garnish with edible flowers for a beautiful, festive touch.
Make Ahead and Storage
Storing Leftovers
Cool your leftover rolls completely, then store them in an airtight container at room temperature for up to 2 days. This keeps them soft and moist without drying out the delicate crumb.
Freezing
Wrap unbaked rolled dough tightly in plastic wrap and freeze for up to 3 months, or freeze baked rolls in an airtight container. When you want a treat, thaw overnight in the fridge before reheating.
Reheating
Warm your rolls gently in a preheated 325-degree oven for 10-15 minutes or microwave for 20-30 seconds for a quick fix. Reheat with a loose cover to keep the rolls soft and melty.
FAQs
Can I use regular cocoa powder instead of dark cocoa powder?
Absolutely! Regular cocoa powder works just fine, though dark cocoa lends a richer, more intense chocolate flavor. You might want to adjust the amount slightly based on your taste.
Is instant coffee really necessary?
Instant coffee is optional but highly recommended. It deepens the chocolate flavor without tasting like coffee, giving those rolls a more complex and satisfying taste.
Can I make these without eggs?
Eggs help create a soft, tender dough, but if you need to avoid them, you can try replacing with alternatives like applesauce or flax eggs. Keep in mind the texture might be a bit different.
How long should the rolls rise if my kitchen is cold?
If your kitchen is chilly, the rising time will be longer—possibly up to twice as long. You can also create a warm environment by placing the dough bowl in a turned-off oven with the light on.
Can I add nuts or chocolate chips to the filling?
Definitely! Adding chopped nuts or mini chocolate chips brings extra texture and bursts of flavor. Just sprinkle them evenly over the filling before rolling the dough.
Final Thoughts
These Chocolate Cinnamon Rolls offer a wonderful twist on a beloved classic, bringing together chocolate’s richness and cinnamon’s warmth in a tender, pillowy roll that feels like a big, cozy hug. Whether for a special breakfast or an anytime treat, I genuinely hope you’ll give this recipe a try and watch it become one of your favorites too.
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Chocolate Cinnamon Rolls Recipe
- Total Time: 3 hours 25 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delight in these rich and decadent Chocolate Cinnamon Rolls, combining the warm spices of cinnamon and the deep flavor of cocoa for a perfect sweet breakfast treat or dessert. Soft, fluffy dough is generously filled with a luscious chocolate-cinnamon blend, then topped with a smooth cocoa glaze for irresistible indulgence.
Ingredients
Dough
- 1 cup (240 grams) whole milk, warmed to 100-110°F
- 2 1/4 teaspoons (one packet) active dry yeast
- 1/2 cup (90 grams) brown sugar
- 1 whole egg plus 1 egg yolk
- 1 tablespoon vanilla extract
- 4 cups (480 grams) all-purpose flour
- 1/2 cup (50 grams) dark cocoa powder, sifted
- 1 teaspoon instant coffee (optional)
- 1 teaspoon kosher salt
- 2 ounces (1/2 stick) butter, soft room temperature
Filling
- 2 tablespoons dark cocoa powder
- 2 teaspoons ground cinnamon
- 1/2 cup (90 grams) dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee (optional)
- 2 ounces (1/2 stick) butter, soft room temperature
Glaze
- 1 cup (130 grams) powdered sugar, sifted
- 1/4 cup (25 grams) cocoa powder, sifted
- 1 teaspoon vanilla extract
- About 4 tablespoons cream or milk (to create a smooth spreadable consistency)
Instructions
- Bloom the Yeast: Place the warm milk in a mixing bowl and sprinkle the active dry yeast over the surface. Allow the yeast to bloom and become foamy, which should take about 5-10 minutes, indicating it’s active and ready.
- Mix Wet Ingredients: To the bloomed yeast mixture, add the brown sugar, whole egg plus egg yolk, and vanilla extract. Stir everything together until completely combined.
- Add Dry Ingredients: Incorporate the flour, instant coffee (if using), kosher salt, softened butter, and sifted dark cocoa powder to avoid lumps. Stir to combine the ingredients evenly.
- Knead the Dough: Using a dough hook attachment, mix on speed 2 for 6-7 minutes, scraping down the sides as needed. You should form a soft, slightly sticky dough; if it feels too wet or soupy, add a little more flour gradually.
- First Proofing: Scrape the dough down, cover the bowl with a clean towel or plastic wrap, and let the dough rise in a warm place for 60-90 minutes or until it has doubled in size.
- Prepare for Filling: Turn the risen dough onto a surface dusted with cocoa powder. Roll it out into a large rectangle to create the base for your filling.
- Mix and Spread Filling: In a separate bowl, combine the filling ingredients – dark cocoa powder, ground cinnamon, dark brown sugar, vanilla extract, instant coffee (optional), and softened butter – mixing well until smooth. Spread the filling evenly over the rolled-out dough.
- Shape Rolls: Roll the dough tightly from the long edge into a log shape, then slice into 12 even pieces with a sharp knife or dental floss.
- Second Proofing: Arrange the rolls inside a greased 9×13 inch baking dish. Cover and allow them to rise again for 60-90 minutes or until puffed up. Test readiness by poking a roll gently; if the dough springs back quickly, it needs more rising, but if it leaves an indentation, it’s ready to bake.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 30-35 minutes, until cooked through and fragrant.
- Glaze: While the rolls are still slightly warm, combine powdered sugar, sifted cocoa powder, vanilla extract, and cream or milk to make a smooth glaze. Spread this over the warm rolls for a luscious finishing touch.
Notes
- Warming the milk to 100-110°F is critical to activate the yeast without killing it.
- Instant coffee in both the dough and filling enhances the chocolate flavor but can be omitted if preferred.
- Use unsalted butter for better control over salt content.
- Make sure not to over-flour the dough; it should remain slightly sticky for best texture.
- Allowing the rolls to fully proof twice ensures a tender and fluffy texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm before serving.
- Freeze the baked rolls without glaze and thaw before glazing and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Chocolate cinnamon rolls, homemade cinnamon rolls, chocolate breakfast pastries, cinnamon rolls recipe, sweet rolls, cocoa cinnamon swirl
