Chocolate Cinnamon Rolls

Rich chocolate cinnamon rolls are the ultimate treat for chocolate lovers and cinnamon roll fans alike This recipe swirls cocoa and cinnamon inside soft pillowy dough then finishes with a glossy chocolate glaze for an irresistible breakfast or dessert I love surprising my family with these on cozy Sunday mornings when only chocolate will do

I discovered this recipe during a holiday baking marathon and now it is my most requested brunch dish Everyone who tries these rolls instantly wants the recipe

Ingredients

• All purpose flour: forms the structural base for soft rolls use unbleached flour for best texture
• Unsweetened cocoa powder: gives the dough rich chocolate color and flavor Dutch process cocoa makes for a deeper taste
• Instant dry yeast: ensures a quick reliable rise Buy fresh yeast for best results
• Fine salt: balances the sweetness and highlights chocolate notes avoid coarse salt as it may not dissolve fully
• Instant espresso or coffee: deepens the chocolate flavor pick a fresh rich blend
• Whole milk: lends moisture and softness to the dough full fat milk is key
• Granulated sugar: sweetens the dough and helps browning use clean white sugar for best rise
• Unsalted butter: adds tenderness in both dough and filling use high quality butter for richness
• Large egg: gives structure and helps with the soft crumb use at room temperature
• Packed light brown sugar: sweetens and caramelizes in the filling opt for a deep molasses variety
• Black cocoa powder: intensifies the chocolate swirl look for specialty baking stores
• Ground cinnamon: for warmth and traditional cinnamon roll aroma buy fresh for full spice
• Milk or dark chocolate chips: help create a silky glaze use good quality melting chocolate
• Powdered sugar: for smooth sweetness in the glaze sift to avoid lumps
• Vanilla extract or vanilla bean paste: gives fragrant undertones real extract makes a difference

Step by Step Instructions

Make the Chocolate Filling:

In a medium bowl combine the packed brown sugar black cocoa and ground cinnamon Mix thoroughly then set aside This blend will create those iconic chocolatey swirls

Prepare and Warm the Wet Ingredients:

In a microwave safe bowl combine whole milk granulated sugar and room temp butter Carefully heat for one to one and a half minutes or until warm to the touch Stir well to melt the butter completely Warm liquids will encourage a gentle dough rise

Mix the Dough:

In the bowl of a stand mixer stir together flour cocoa powder instant yeast espresso powder and salt on low speed Once the dry ingredients are evenly combined slowly pour in the warm milk mixture Mix on medium with the dough hook until the dough forms

Incorporate the Egg and Knead:

Add the room temperature egg then continue mixing on low until a sticky dough ball forms Increase to medium speed mixing for two to three minutes so the dough becomes more elastic This helps ensure a lighter texture

Adjust Consistency:

While the dough mixes add more flour a spoonful at a time until it pulls away from the bowl sides The dough should feel tacky not sticky with no residue left on your finger when poked

Rest the Dough:

Cover the bowl with plastic wrap and let sit at room temperature for fifteen minutes The dough will relax and become easier to roll out

Roll Out the Dough:

Generously flour your counter and roll the dough into a rectangle about twelve by eighteen inches and one half centimeter thick Uniform thickness will help your rolls bake evenly

Spread Filling and Roll:

Gently spread soft butter over the dough leaving a one inch border on one long side Evenly sprinkle the chocolate cinnamon sugar mix over the butter then lightly pat it down Roll dough tightly toward the uncovered edge to make a neat log

Slice and Arrange:

Using dental floss slice the log into nine even rolls Place them in a greased eight inch square pan for perfect rising space

Proof Rolls in the Oven:

Preheat your oven to low then turn it off Place the covered pan inside for half an hour By using the residual oven warmth the rolls proof quickly and rise high

Bake the Rolls:

Remove the pan and foil Preheat oven to three hundred fifty Fahrenheit Bake the rolls for about twenty six to thirty two minutes until just set and barely firm Do not overbake if you want gooey centers

Make the Chocolate Glaze:

In a bowl mix butter chocolate chips and milk Microwave until the chocolate melts Stir well then whisk in powdered sugar and vanilla until you have a silky smooth glaze

Glaze and Serve:

Let the baked rolls cool slightly before generously drizzling with the warm glaze Serve right away for gooey chocolatey perfection

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My favorite part is the dark swirl from the black cocoa It always reminds me of baking with my grandmother on rainy Saturdays when we dreamed up new chocolate recipes together

Storage Tips

To keep your chocolate cinnamon rolls soft store them in an airtight container at room temperature for up to two days For longer storage let them cool completely then wrap tightly and freeze They reheat beautifully in the microwave or a low oven with a quick splash of milk to revive their softness

Ingredient Substitutions

If you are out of black cocoa you can use regular Dutch process cocoa though the color and intensity will be lighter You can swap instant espresso for instant coffee in the dough For a dairy free version use a quality plant based butter and nondairy milk across all components

Serving Suggestions

Serve these rolls warm from the oven as a showstopping brunch centerpiece Top with fresh berries or sliced bananas for a fruitier note Try a sprinkle of sea salt over the glaze to add contrast with the sweetness The rolls are also delicious alongside strong coffee or hot chocolate for a full chocolate experience

History of Cinnamon Rolls

Cinnamon rolls originated in Northern Europe but chocolate versions are a modern twist that blend American baking traditions with classic European pastry techniques Combining cocoa with cinnamon is a new favorite in my family and always wows guests who expect the classic but find something even more decadent

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Frequently Asked Questions

→ What type of cocoa works best in the filling?

Black cocoa gives a deep flavor and color, but standard unsweetened cocoa can also be used for a milder taste.

→ How do I know when the dough is ready to roll?

The dough should feel tacky but not sticky, and should not leave residue on your fingers when poked.

→ Can I prepare these rolls ahead of time?

Yes, shape and assemble the rolls, then refrigerate overnight. Bake them the next day for fresh results.

→ What is the purpose of espresso powder in the dough?

Espresso powder enhances the chocolate flavor without making the rolls taste like coffee.

→ How should I store leftover chocolate rolls?

Keep them covered at room temperature for up to two days, or freeze for longer storage.

→ Is it possible to substitute the filling ingredients?

You can use dark or milk chocolate, and adjust cinnamon levels according to preference.