Introduction

These chocolate cinnamon rolls are a delightful twist on a classic breakfast treat. Soft, fluffy brioche dough is filled with a rich chocolate and cinnamon mixture, then topped with a smooth chocolate glaze. Perfect for a cozy weekend morning or a special brunch.

The image shows a close-up of eight chocolate cinnamon rolls tightly placed together in a white dish, each roll featuring multiple soft, dark brown spiral layers of dough with a rich, glossy chocolate glaze generously coating the top and dripping down the sides. Some rolls have a light sprinkling of golden crumbs on top, adding texture contrast. One roll is being lifted by a silver spatula with a worn handle, revealing the soft and moist texture inside. The background is a white marbled texture, enhancing the warm, dark tones of the cinnamon rolls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

240 ml (1 cup) milk – lukewarm
7 g (1 1/2 tsp) dry baker’s yeast
430 g (3 1/2 cups) flour
60 g (1/3 cup) granulated sugar
1 pinch of salt
1 egg at room temperature
70 g (1/3 cup) butter – melted and cooled
50 g (1/2 cup) unsweetened cocoa powder
120 g (2/3 cup) brown sugar
2 tbsp unsweetened cocoa powder (for filling)
2 tsp ground cinnamon
55 g (1/4 cup) butter – softened (for filling)
1 tsp vanilla extract
1 tbsp unsweetened cocoa powder (for glaze)
70 g (2/3 cup) powdered sugar
60 ml (1/4 cup) heavy cream

Instructions

Step 1: Rehydrate the dry baker’s yeast in the lukewarm milk by mixing and letting it sit for 5 to 10 minutes.
Step 2: In a stand mixer bowl fitted with a dough hook, combine flour, granulated sugar, 50 g unsweetened cocoa powder, and salt. Mix on medium speed.
Step 3: While the mixer runs, add the egg, melted and cooled butter, and the milk-yeast mixture. Knead for about 3 minutes until you get a smooth and soft dough ball.
Step 4: Cover the dough with a clean tea towel and let it rise at room temperature for 1.5 to 2 hours, until doubled in size.
Step 5: In a small bowl, mix the brown sugar, 2 tablespoons unsweetened cocoa powder, cinnamon, and vanilla extract to prepare the filling.
Step 6: On a floured surface, roll out the dough into a large rectangle about 0.5 mm thick.
Step 7: Spread softened butter evenly over the dough. Sprinkle the chocolate-cinnamon sugar mixture over the butter and press gently to help it stick.
Step 8: Roll the dough into a long log, then cut it into 9 to 11 pieces.
Step 9: Arrange the rolls in a baking dish, spacing them about 5 cm apart. Let them rise again for 30 minutes to 1 hour.
Step 10: Preheat the oven to 350°F (180°C) fan setting. Bake the rolls for 20 to 25 minutes until puffed and cooked through.
Step 11: Let the rolls cool slightly before preparing the glaze.
Step 12: Mix powdered sugar, 1 tablespoon unsweetened cocoa powder, and heavy cream until smooth for the chocolate glaze.
Step 13: Drizzle the glaze over the warm rolls and serve immediately.

Tips & Variations

Use room temperature egg and butter to help the dough rise better.
For extra richness, substitute half of the milk with cream in the dough.
Add chopped nuts or chocolate chips into the filling for added texture.
Letting the rolls rise covered in a slightly warm spot ensures a soft, airy texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 1 month. Reheat gently in the oven or microwave before serving, and refresh the glaze if needed.

How to Serve

Nine chocolate cinnamon rolls are placed close together in a white square baking dish, filling it completely. Each roll shows one thick, dark chocolate swirl layered evenly inside the soft, golden-brown dough which has a slightly cracked texture on top. The edges of the rolls reveal some darker spots where the chocolate filling melted and slightly caramelized during baking. The dish is set on a white marbled surface adding clean light to the warm, cozy look of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dry baker’s yeast?

Yes, you can substitute instant yeast for dry baker’s yeast. Since instant yeast activates faster, you can mix it directly with the dry ingredients and reduce the initial proofing time slightly.

What is the best way to roll the dough without it sticking?

Lightly flour your rolling surface and rolling pin before rolling out the dough. If the dough begins to stick, sprinkle a bit more flour as you go, but avoid adding too much to keep the rolls tender.