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Chocolate Cinnamon Rolls Recipe

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★★★★★

4.4 from 500 reviews

Indulge in the rich and decadent flavors of these homemade Chocolate Cinnamon Rolls, featuring a soft brioche dough infused with cocoa and filled with a luscious cinnamon-cocoa brown sugar mixture. Finished with a smooth chocolate glaze, these rolls are perfect for breakfast or a sweet treat anytime.

Ingredients

Scale

Dough

  • 240 ml (1 cup) Milk – lukewarm
  • 7 g (1 1/2 tsp) Dry baker’s yeast
  • 430 g (3 1/2 cup) Flour
  • 60 g (1/3 cup) Sugar – granulated
  • 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

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

  1. Rehydrate Yeast: Combine the dry baker’s yeast with the lukewarm milk, mixing gently. Set aside for 5 to 10 minutes until frothy and activated.
  2. Prepare Dough: In the bowl of a stand mixer fitted with the dough hook, add flour, granulated sugar, unsweetened cocoa powder, and a pinch of salt. Mix at medium speed to combine.
  3. Knead Dough: With the mixer running, slowly add the egg, melted and cooled butter, and the milk-yeast mixture. Continue kneading for about 3 minutes until a smooth, homogeneous, and soft dough ball forms.
  4. First Rise: Cover the dough with a clean tea towel and let it rise at room temperature for 1.5 to 2 hours, or until doubled in size.
  5. Make Filling: In a small bowl, combine brown sugar, unsweetened cocoa powder, ground cinnamon, and vanilla extract. Mix well to incorporate all flavors.
  6. Roll Dough: Lightly flour a work surface and roll out the dough into a large rectangle about 0.5 mm thick using a rolling pin.
  7. Spread Filling: Evenly spread the softened butter over the dough’s surface using a spatula or spoon. Sprinkle the brown sugar-cocoa-cinnamon mixture over the butter, pressing gently to adhere.
  8. Form Rolls: Carefully roll the dough into a long log and cut it into 9 to 11 even pieces.
  9. Arrange for Second Rise: Place the rolls in a baking dish, spacing them approximately 5 cm apart. Cover and let rise again for 30 minutes to 1 hour until puffed.
  10. Preheat Oven: Set the oven to 350°F (180°C) with a fan setting.
  11. Bake: Bake the rolls for 20 to 25 minutes until they are puffed up and cooked through.
  12. Cool Slightly: Remove from the oven and allow to cool for a few minutes to avoid melting the glaze.
  13. Prepare Glaze: In a small bowl, whisk together the powdered sugar, unsweetened cocoa powder, and heavy cream until smooth and glossy.
  14. Glaze and Serve: Drizzle the chocolate glaze evenly over the warm cinnamon rolls and serve lukewarm for the best flavor experience.

Notes

  • Ensure milk is lukewarm, not hot, to properly activate the yeast without killing it.
  • For best results, use a stand mixer with a dough hook during kneading to develop a soft, elastic dough.
  • Allowing the dough to rise fully twice ensures light, fluffy rolls.
  • Roll thickness at 0.5 mm is thin for tender rolls but sturdy enough to hold filling.
  • Feel free to adjust the amount of cinnamon or cocoa powder in the filling to your taste preference.
  • If you prefer vegan, substitute dairy and egg with plant-based alternatives, though texture may vary.
  • Store leftovers in an airtight container and reheat gently before serving.

Keywords: chocolate cinnamon rolls, chocolate brioche rolls, cinnamon rolls recipe, chocolate dessert, homemade cinnamon rolls

Find it online: https://tastewithamy.com/chocolate-cinnamon-rolls-recipe/