Chocolate Cinnamon Rolls (Print Version)
# Ingredients:
→ Filling
01 -
133g packed light brown sugar
02 -
14g black cocoa powder
03 -
3g ground cinnamon
04 -
56g unsalted butter, softened
→ Dough
05 -
406g all-purpose flour, plus up to 94g additional as needed
06 -
50g unsweetened cocoa powder, sifted
07 -
7g instant dry yeast
08 -
6g fine salt
09 -
2g instant espresso powder or coffee
10 -
240ml whole milk
11 -
100g granulated sugar
12 -
56g unsalted butter, room temperature
13 -
1 large egg, room temperature (approx. 56g)
→ Glaze
14 -
8g unsalted butter, room temperature
15 -
120g milk or dark chocolate chips
16 -
45ml whole milk
17 -
125g powdered sugar
18 -
4ml vanilla extract or vanilla bean paste
# Instructions:
01 -
In a medium bowl, thoroughly combine brown sugar, black cocoa powder, and ground cinnamon. Set aside.
02 -
In a large mixing bowl or stand mixer, blend flour, unsweetened cocoa powder, instant yeast, instant espresso or coffee, and salt until evenly combined.
03 -
In a separate microwave-safe bowl, heat whole milk, granulated sugar, and butter on high for 60–90 seconds until warm but not hot; stir to blend.
04 -
Gradually add warmed milk mixture to flour mixture and mix with a dough hook on medium speed until ingredients start to come together.
05 -
Add the egg and continue mixing on low speed; beat until a sticky dough forms.
06 -
Mix dough for 2–3 minutes at medium speed until elastic. While mixing, incorporate up to 94g additional flour 1 tablespoon at a time, until dough pulls away from bowl and feels tacky but not sticky.
07 -
Cover the mixing bowl tightly with plastic wrap. Allow dough to rest for 15 minutes at room temperature for gluten relaxation.
08 -
Liberally flour work surface and roll dough into a 30 x 45cm rectangle, approximately 0.5cm thick.
09 -
Evenly spread softened butter onto dough, leaving a 2.5cm border on one long side. Sprinkle prepared chocolate cinnamon filling over butter. Gently pat filling into dough.
10 -
Roll dough up tightly from the buttered long side toward uncovered edge. Trim ends if uneven. Slice into 9 equal pieces using dental floss or a sharp knife.
11 -
Arrange slices cut side up in a greased 20 x 20cm pan. Cover with foil. Place in oven preheated to 95°C, then immediately turn oven off. Let dough rise inside for 30 minutes or until nearly doubled.
12 -
Remove pan from oven, discard foil. Preheat oven to 175°C. Once oven is ready, bake rolls for 26–32 minutes, or until centers register baked through and tops appear set.
13 -
In a medium bowl, combine butter, chocolate chips, and milk. Microwave at medium-high power (about 70%) for 60 seconds. Stir until chocolate is fully melted.
14 -
Whisk in powdered sugar and vanilla until glaze is fully smooth.
15 -
After baking, allow cinnamon rolls to cool in the pan for 5–10 minutes. Drizzle with chocolate glaze and serve warm.
# Notes:
01 -
For tender rolls, avoid adding too much extra flour; dough should be tacky but handleable.
02 -
Make sure to let the dough cool slightly before adding the glaze to avoid melting it excessively.