Introduction

These Chocolate Cinnamon Rolls combine the rich flavors of cocoa and cinnamon in a soft, tender dough. Perfect for a special breakfast or an indulgent treat, they are glazed with a luscious chocolate frosting that melts in your mouth.

The image shows a close-up of a baking tray filled with ten dark brown chocolate rolls in a spiral shape. Each roll has a deep black center swirl that contrasts with the rich brown dough. A glossy, smooth caramel-colored glaze is drizzled generously over all the rolls, creating thick and thin lines that highlight their round shapes and crevices. The baking tray is white and sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, for spreading on dough)
3 1/4 cups all-purpose flour (406g) + up to 1/2 cup additional flour as needed (up to 500g total)
1/2 cup unsweetened cocoa powder, sifted (50g)
2 tsp (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)
1 Tbsp unsalted butter, room temperature (8g, for glaze)
2/3 cup milk or dark chocolate chips (120g)
3 Tbsp whole milk (45ml, for glaze)
1 cup powdered sugar (125g)
1 tsp vanilla extract or vanilla bean paste (4ml)

Instructions

Step 1: Make the filling by combining the brown sugar, black cocoa powder, and ground cinnamon in a medium bowl. Set aside.
Step 2: Preheat your oven to 200°F (95°C).
Step 3: In a large bowl or stand mixer bowl, mix the flour, unsweetened cocoa powder, yeast, instant coffee, and salt.
Step 4: In a microwave-safe bowl, combine the milk, granulated sugar, and 1/4 cup softened butter. Heat on high for 60-90 seconds until warm. Stir to combine.
Step 5: Slowly pour the warm milk mixture into the flour mixture. Using a dough hook on medium speed, mix until the dough starts to come together.
Step 6: Add the egg and mix on low speed until a sticky dough ball forms.
Step 7: Continue mixing on medium speed for 2-3 minutes until the dough is elastic.
Step 8: Add additional flour one tablespoon at a time until the dough is tacky but not sticky, pulling away cleanly from the bowl.
Step 9: Cover the dough with plastic wrap and let it rest for 15 minutes to relax the gluten.
Step 10: Flour your counter generously, then roll the dough into a 12×18 inch rectangle about 1/2 cm thick.
Step 11: Spread 1/4 cup softened butter over the dough, leaving a 1-inch strip uncovered along the long edge.
Step 12: Evenly sprinkle the prepared chocolate cinnamon filling over the buttered area and gently press it down.
Step 13: Roll the dough tightly from the long side toward the uncovered strip to seal the log.
Step 14: Cut the log into 9 equal pieces using unflavored dental floss for clean cuts, then place them in a greased 8×8 inch square pan.
Step 15: Turn off the oven. Cover the pan with foil and let the rolls rise in the warm oven for 30 minutes or until risen.
Step 16: Remove the foil, turn the oven on to 350°F (175°C) and bake the rolls for 26-32 minutes until cooked through. About 28 minutes is ideal for gooey rolls.
Step 17: For the glaze, combine 1 Tbsp butter, chocolate chips, and 3 Tbsp milk in a medium bowl. Microwave on medium-high (power 7) for 60 seconds.
Step 18: Stir until chocolate is melted and smooth, then mix in powdered sugar and vanilla extract until combined.
Step 19: Let the rolls cool 5-10 minutes, then drizzle the glaze on top while still warm. Serve immediately.

Tips & Variations

If you don’t have black cocoa powder, use regular unsweetened cocoa powder, though black cocoa gives a richer color and flavor.
Substitute espresso powder with instant coffee or omit for a milder taste.
For smaller rolls, cut the log into more pieces and adjust baking time accordingly.
Adding chopped nuts or dried fruit to the filling adds texture and flavor.

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 up to 3 months. Reheat warmed rolls gently in the microwave or oven and drizzle additional glaze if desired.

How to Serve

The image shows a white rectangular baking tray filled with dark brown chocolate rolls that have a rich, almost black filling spiraled tightly inside. Each roll is drizzled generously with a glossy light brown chocolate glaze that sweeps across the top in smooth, uneven lines and small pools, creating a shiny texture. The rolls sit close together, slightly puffed and glossy, with some glaze spilling over the tray edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof the active dry yeast in warm water before adding it to the dry ingredients. Instant yeast can be added directly.

How do I know when the rolls are properly risen before baking?

The rolls should look noticeably puffed and slightly larger, filling the pan more fully. Rising them in a turned-off warm oven helps create a consistent environment for proofing.