Description
Delight in these rich and indulgent Chocolate Cinnamon Rolls, featuring a soft, cocoa-infused dough rolled with a spiced cinnamon and brown sugar filling, topped with a luscious chocolate glaze. Perfect for breakfast or dessert, these rolls combine classic cinnamon roll comfort with a chocolate twist.
Ingredients
Scale
Dough
- 240 ml (1 cup) Milk – lukewarm
- 7 g (1 1/2 tsp) Dry baker’s yeast
- 430 g (3 1/2 cups) All-purpose flour
- 60 g (1/3 cup) Granulated sugar
- 1 Pinch of salt
- 1 Egg – room temperature
- 70 g (1/3 cup) Butter – melted and cooled
- 50 g (1/2 cup) Unsweetened cocoa powder
Filling
- 120 g (2/3 cup) Brown sugar
- 2 tbsp Unsweetened cocoa powder
- 2 tsp Ground cinnamon
- 55 g (1/4 cup) Butter – softened
- 1 tsp Vanilla extract
Glaze
- 1 tbsp Unsweetened cocoa powder
- 70 g (2/3 cup) Powdered sugar
- 60 ml (1/4 cup) Heavy cream
Instructions
- Activate Yeast: Mix the lukewarm milk with the dry yeast and let it sit for 5–10 minutes until foamy to activate the yeast.
- Mix Dry Ingredients: In a stand mixer bowl, combine flour, granulated sugar, cocoa powder, and salt. Mix on medium speed to evenly distribute the dry ingredients.
- Add Wet Ingredients and Knead Dough: Add the egg, melted butter, and the milk-yeast mixture to the dry ingredients. Knead for about 3 minutes until the dough is smooth and soft.
- First Rise: Cover the dough and let it rise at room temperature for 1 hour and 30 minutes to 2 hours, or until it has doubled in size.
- Prepare Filling: In a small bowl, combine brown sugar, cocoa powder, cinnamon, and vanilla extract, mixing thoroughly.
- Roll Dough: Roll the risen dough into a large rectangle about 0.5 cm thick on a floured surface.
- Spread Butter: Evenly spread the softened butter over the rolled-out dough.
- Add Filling: Sprinkle the brown sugar-cinnamon mixture on top of the butter and press it gently into the surface.
- Roll and Cut: Roll the dough tightly into a log from one long edge, then cut into 9 to 11 equal rolls.
- Arrange Rolls: Place the rolls into a baking dish, leaving space between each for spreading.
- Second Rise: Allow the rolls to rise again for 30 to 60 minutes until puffy.
- Bake: Preheat the oven to 350°F (180°C) and bake the rolls for 20 to 25 minutes until cooked through and slightly golden.
- Cool Slightly: Remove the rolls from the oven and let them cool for a few minutes.
- Prepare Glaze: Mix powdered sugar, cocoa powder, and heavy cream in a bowl until smooth.
- Glaze and Serve: Pour the chocolate glaze over the warm rolls and serve immediately.
Notes
- Ensure the milk is lukewarm—not hot—to properly activate the yeast without killing it.
- Use fresh yeast for best rising results.
- For easier rolling, lightly flour your work surface.
- Allow the rolls adequate rising time for airy, soft texture.
- You can store baked rolls in an airtight container for up to 2 days; reheat gently before serving.
- Substitute heavy cream with milk in the glaze for a lighter option.
