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Chocolate Cinnamon Rolls with Chocolate Glaze Recipe

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4.1 from 14 reviews

  • Author: Emma
  • Total Time: 1 hour 25 minutes
  • Yield: 9 cinnamon rolls

Description

These fluffy and rich chocolate cinnamon rolls feature a dark chocolate cinnamon sugar filling encased in a tender cocoa-flavored dough. Finished with a decadent chocolate glaze, they’re a perfect indulgent breakfast or dessert treat.

Ingredients

Dark Chocolate Cinnamon Roll Filling

  • 2/3 cup packed light brown sugar (133g)
  • 2 Tbsp black cocoa powder (14g)
  • 1 tsp ground cinnamon (3g)
  • 1/4 cup unsalted butter, softened (56g)

Chocolate Cinnamon Roll Dough

  • 3 1/4 cups all-purpose flour (406-500g), plus up to 1/2 cup additional flour as needed
  • 1/2 cup unsweetened cocoa powder, sifted (50g)
  • 2 tsp or 1 packet instant dry yeast (7g)
  • 1 tsp fine salt (6g)
  • 1 tsp instant espresso or coffee powder (2g)
  • 1 cup whole milk (240ml)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1 large egg, room temperature (56g)

Chocolate Glaze

  • 1 Tbsp unsalted butter, room temperature (8g)
  • 2/3 cup milk or dark chocolate chips (120g)
  • 3 Tbsp whole milk (45ml)
  • 1 cup powdered sugar (125g)
  • 1 tsp vanilla extract or vanilla bean paste (4ml)

Instructions

  1. Prepare Chocolate Cinnamon Roll Filling: In a medium bowl, combine 2/3 cup packed light brown sugar, 2 tablespoons black cocoa powder, and 1 teaspoon ground cinnamon. Mix well and set aside.
  2. Preheat Oven: Set your oven to 200°F (95°C) to create a warm environment for proofing the dough.
  3. Mix Dry Ingredients for Dough: In a large bowl or stand mixer bowl, whisk together 3 1/4 cups all-purpose flour, 1/2 cup sifted unsweetened cocoa powder, 1 packet (or 2 tsp) instant dry yeast, 1 teaspoon instant espresso or coffee powder, and 1 teaspoon fine salt.
  4. Warm Milk Mixture: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened unsalted butter. Microwave on high for 60-90 seconds until warm to the touch. Stir to blend the ingredients.
  5. Form Dough: Gradually add the warm milk mixture to the dry ingredients while mixing on medium speed using a dough hook. Mix until the dough starts to come together.
  6. Add Egg: Incorporate 1 large room temperature egg and continue mixing on low speed until a sticky dough ball forms.
  7. Knead Dough: Increase speed to medium and knead the dough for 2-3 minutes to develop elasticity. Add additional flour 1 tablespoon at a time as needed so the dough starts to pull away from the sides but remains tacky (not sticky) to touch.
  8. Rest Dough: Cover the dough bowl with plastic wrap and let it rest for 15 minutes to allow gluten relaxation, which makes rolling easier.
  9. Roll Out Dough: Generously flour your counter and roll the dough into a 12×18 inch (30×45 cm) rectangle, approximately 1/2 cm thick.
  10. Spread Butter and Filling: Spread 1/4 cup softened unsalted butter evenly over the dough, leaving about a 1-inch strip uncovered on one long side. Evenly sprinkle the prepared chocolate cinnamon filling over the buttered area and gently press it down with the back of a spoon or spatula.
  11. Roll Dough Log: Starting at the edge opposite the uncovered strip, tightly roll the dough horizontally into a log shape, sealing the uncovered strip at the end.
  12. Cut Rolls: Using dental floss or a sharp knife, cut the dough log into 9 equal pieces. Arrange the rolls cut side up in a greased 8×8 inch baking pan.
  13. Proof Rolls: Turn off the oven, cover the pan with foil, and place it inside the warm oven for 30 minutes or until the rolls have risen and puffed.
  14. Preheat Oven for Baking: Remove the foil and increase the oven temperature to 350°F (175°C), allowing it to fully preheat.
  15. Bake Cinnamon Rolls: Bake the risen rolls for 26-32 minutes until cooked through and slightly firm to the touch, typically around 28 minutes for optimal gooey yet baked texture.
  16. Prepare Chocolate Glaze: In a medium microwave-safe bowl, combine 1 tablespoon unsalted butter, 2/3 cup milk or dark chocolate chips, and 3 tablespoons whole milk. Microwave on medium-high power (about 70%) for 60 seconds. Stir until fully melted and smooth.
  17. Finish Glaze: Mix in 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and glossy.
  18. Glaze and Serve: Allow the baked cinnamon rolls to cool for 5-10 minutes before drizzling the chocolate glaze evenly over the top. Serve warm for best taste and texture.

Notes

  • You can cut the cinnamon rolls into more pieces for smaller portions if preferred.
  • Using dental floss helps achieve clean cuts without squishing the dough.
  • Black cocoa powder gives a deep dark color and rich chocolate flavor to the filling, but regular cocoa powder can be substituted.
  • Make sure the milk mixture is warm, not hot, so the yeast is activated properly without killing it.
  • The oven-off proofing method maintains a steady warm temperature to help dough rise evenly.
  • Bake time may vary depending on your oven and how set or gooey you prefer the rolls.
  • For a dairy-free variation, substitute butter and milk in the dough and glaze with plant-based alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/chocolate-cinnamon-rolls-with-chocolate-glaze-recipe/