Description
Chocolate Cinnamon Rolls offer a decadent twist on the classic cinnamon roll by adding rich cocoa and chocolate chips into the filling. These gooey, soft rolls are perfect for chocolate lovers seeking a warm, indulgent breakfast or dessert treat. Soft, fluffy dough pairs with a luscious chocolate-cinnamon filling, topped with a smooth vanilla glaze for an irresistible flavor combination.
Ingredients
Scale
Dough
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 2¾ cups all-purpose flour
- ½ teaspoon salt
Filling
- ½ cup unsalted butter, softened
- ¼ cup unsweetened cocoa powder
- ¾ cup brown sugar
- 1½ teaspoons ground cinnamon
- ½ cup mini chocolate chips (optional)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract (optional)
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk and granulated sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
- Make the Dough: Add the egg, melted butter, and salt to the yeast mixture. Gradually stir in the all-purpose flour until a soft dough forms. Transfer the dough onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a towel or plastic wrap, and allow it to rise in a warm spot for 60–90 minutes, or until it has doubled in size.
- Prepare the Filling: In a small bowl, combine the softened butter, unsweetened cocoa powder, brown sugar, and ground cinnamon. Mix thoroughly until the mixture forms a spreadable paste.
- Roll and Fill: Punch down the risen dough to release air. Roll it out into a rectangle measuring approximately 14 by 9 inches. Evenly spread the chocolate cinnamon filling over the dough. Sprinkle mini chocolate chips on top if using for extra chocolate flavor.
- Roll and Slice: Starting from the long side of the rectangle, roll the dough tightly into a log shape. Using a sharp knife or dental floss, slice the log into 12 even rolls for uniform baking.
- Final Rise: Place the rolls cut side up into a greased or parchment-lined 9×13-inch baking pan. Cover the pan and let the rolls rise again for 30–45 minutes, or until they look puffy and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20–25 minutes or until they are golden brown on top. Avoid overbaking to maintain gooeyness.
- Glaze and Serve: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze. Drizzle the glaze generously over the warm rolls and serve immediately for the best taste experience.
Notes
- Ensure the milk is warmed to about 110°F (43°C) to activate the yeast properly but not kill it.
- Use dental floss for clean, even slices without squashing the rolls.
- For extra indulgence, add more chocolate chips inside the rolls or sprinkle some on top before baking.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for thicker icing.
- These rolls are best enjoyed fresh but can be reheated gently to restore softness.
