Delicious Homemade Chocolate Cinnamon Rolls Recipe

If you’re craving the ultimate indulgent treat, look no further than chocolate cinnamon rolls. These rich, gooey delights combine the warm spice of cinnamon with luscious melted chocolate for a dessert (or breakfast!) that’s impossible to resist. Ready to find out how to make them irresistibly perfect? Keep reading — your sweet tooth will thank you.

Ingredients

For the Dough:

• 1 cup whole milk
• 2 and 1 fourth teaspoons active dry yeast
• 1 fourth cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 4 tablespoons unsalted butter melted
• 3 cups all-purpose flour
• 1 half teaspoon salt

For the Filling:

• 6 tablespoons unsalted butter softened
• 1 half cup brown sugar packed
• 2 tablespoons ground cinnamon
• 1 third cup unsweetened cocoa powder
• 1 half cup semi-sweet chocolate finely chopped

For the Chocolate Glaze:

• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2 to 3 tablespoons whole milk
• 1 half teaspoon vanilla extract

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Saucepan
• Wooden spoon or rubber spatula
• Rolling pin
• 9 by 13 inch baking dish
• Sharp knife or dental floss
• Electric mixer or whisk
• Clean kitchen towel
• Small mixing bowl

Instructions

1. Warm the milk in a saucepan or microwave until it is just warm to the touch about 100 to 110 degrees Fahrenheit. Pour it into a large mixing bowl and sprinkle the yeast on top. Let it stand for 5 to 10 minutes until the mixture looks foamy. This is how you know your yeast is alive and ready to go.
2. Whisk in the sugar, egg, egg yolk, and melted butter. Mix this well until smooth. This mixture creates a rich, tender dough.
3. Gradually add the flour and salt. Start with a wooden spoon or spatula, and once the mixture becomes too thick, turn it out onto a floured surface or switch to the dough hook of your mixer. Knead for 8 to 10 minutes until the dough is soft, smooth, and elastic. If it feels too sticky, sprinkle on just a little more flour.
4. Let the dough rise. Place the dough in a lightly greased bowl, cover with a kitchen towel, and allow it to rise in a warm spot for about 1 hour or until doubled in size. I sometimes place mine in the oven with just the light on it creates the perfect proofing environment.
5. Make the filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, and cocoa powder. Stir until everything is smooth and well blended to make a rich, spreadable paste.
6. Roll out the dough. Once your dough has risen, gently punch it down and transfer it to a floured work surface. Roll it into a rectangle about 14 by 18 inches. Try to make the edges as even as possible so your rolls bake up uniformly.
7. Spread the filling. Use a rubber spatula or butter knife to evenly spread the chocolate cinnamon mixture over the dough, right to the edges. Sprinkle the chopped chocolate evenly across the surface to create melty pockets of goodness in each roll.
8. Roll it up. Starting with the long edge, roll the dough tightly into a log. Take your time with this a tight roll means beautiful spirals. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
9. Arrange the rolls. Place them in a greased 9 by 13 inch baking dish, spacing them evenly. Cover again with a towel and let them rise for 30 to 40 minutes, or until puffy and touching.
10. Bake. Preheat your oven to 350 degrees Fahrenheit while the rolls finish proofing. Bake for 22 to 26 minutes, until golden brown on the edges and just set in the middle. If you want extra gooey centers, lean closer to the 22-minute mark.
11. Make the glaze. In a small bowl, mix the powdered sugar, cocoa powder, milk, and vanilla until smooth. Adjust the consistency as needed by adding more milk to thin or more sugar to thicken.
12. Drizzle generously. Let the rolls cool slightly for about 5 minutes, then pour the glaze over the top. Serve warm, and watch them disappear.

Nutrition per serving

You can easily make these ahead and refrigerate overnight before baking. Also try adding a pinch of espresso powder to the glaze to deepen the chocolate flavor.

FAQ

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Chocolate Cinnamon Rolls

Warm, gooey, and impossibly decadent, these chocolate cinnamon rolls bring a new level of indulgence to your breakfast or brunch table. Swirls of bittersweet cocoa and cinnamon are tucked into pillowy dough, finished with a glossy chocolate glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Breakfast, Dessert, Brunch, Holiday

Cuisine American

Servings 12

Calories 340 kcal

Ingredients

  

1x2x3x

• 1 cup whole milk
• 2 and 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 4 tablespoons unsalted butter melted
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter softened
• 1/2 cup brown sugar packed
• 2 tablespoons ground cinnamon
• 1/3 cup unsweetened cocoa powder
• 1/2 cup semi-sweet chocolate finely chopped
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2 to 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Instructions

 

• Warm milk in a saucepan or microwave until it reaches 100-110°F. Pour into a large mixing bowl and sprinkle yeast on top. Let sit for 5–10 minutes until foamy.
• Add sugar, egg, egg yolk, and melted butter to yeast mixture. Stir to combine.
• Gradually add flour and salt, mixing until a soft dough forms. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
• Transfer dough to a greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
• Meanwhile, prepare the filling. In a small bowl, mix softened butter, brown sugar, cinnamon, and cocoa powder until well blended.
• Punch down dough and roll out on a floured surface into a 14 x 18-inch rectangle.
• Spread filling evenly over dough, then sprinkle with chopped chocolate.
• Starting from the long side, roll dough tightly into a log. Slice into 12 equal pieces using a serrated knife or unflavored dental floss.
• Arrange rolls in a greased 9 x 13-inch baking dish. Cover and let rise again for 30–40 minutes until puffy.
• Preheat oven to 350°F (175°C). Bake 22–26 minutes, until golden brown and the centers are cooked through.
• While rolls cool slightly, whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth. Drizzle glaze over warm rolls and serve.

Nutrition

Calories: 340kcalCarbohydrates: 48gProtein: 5gFat: 15gSodium: 190mgFiber: 3gSugar: 23g

Keyword chocolate cinnamon rolls, brunch recipe, homemade cinnamon rolls, chocolate breakfast, baked goods

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