Description

Deliciously rich Chocolate Cinnamon Rolls featuring a tender cocoa-infused dough, filled with a sweet black cocoa and cinnamon mixture, and topped with a luscious chocolate glaze. These indulgent rolls combine classic cinnamon roll techniques with deep chocolate flavors for a perfect sweet treat.

Ingredients

Scale

Dough Ingredients

3 1/4 cups all-purpose flour (406g) plus up to 1/2 cup additional flour (60-94g) for kneading
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 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) for spreading

Chocolate Cinnamon Roll 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

Prepare the Chocolate Cinnamon Roll Filling: In a medium bowl, combine the light brown sugar, black cocoa powder, and ground cinnamon. Mix well and set aside to use later as the filling.
Preheat the Oven: Set your oven to 200°F (95°C) to prepare for the dough’s initial rise in a warm environment.
Mix the Dry Dough Ingredients: In a large bowl or stand mixer bowl, combine the all-purpose flour, sifted unsweetened cocoa powder, instant dry yeast, instant espresso powder, and salt. Stir them together to evenly distribute.
Warm Milk Mixture: In a microwave-safe bowl, combine the whole milk, granulated sugar, and softened butter. Heat on high for 60-90 seconds until warm but not hot. Stir until ingredients are fully combined.
Combine Wet and Dry Ingredients: Slowly pour the warm milk mixture into the bowl with the dry ingredients. Using a dough hook attachment or by hand, mix on medium speed until dough starts coming together.
Add Egg and Knead Dough: Add the large egg and mix on low speed until the dough forms a sticky ball. Increase the speed to medium and continue kneading for 2-3 minutes until the dough becomes elastic.
Adjust Dough Consistency: Add additional flour 1 tablespoon at a time while mixing until the dough pulls away from the sides of the bowl but remains tacky without sticking to your fingers.
Rest the Dough: Cover the dough bowl with plastic wrap and let it rest for 15 minutes at room temperature to relax the gluten for easier rolling.
Roll Out the Dough: Generously flour a clean surface and roll the dough out into a 12 inch by 18 inch rectangle, approximately 1/2 cm thick.
Spread Butter and Filling: Evenly spread 1/4 cup softened butter over the dough, leaving a 1-inch strip on one long edge free for sealing. Sprinkle the prepared chocolate cinnamon filling evenly over the buttered area and gently press it down with a spoon or spatula.
Roll the Dough: Starting from the long edge with filling, tightly roll the dough horizontally toward the uncovered strip to form a log.
Cut the Rolls: Using dental floss or a sharp knife, cut the dough log into 9 equal pieces. Smaller or larger pieces can be cut depending on preferred roll size.
Arrange in Pan and Proof: Place the cinnamon rolls cut side up in a greased 8×8 inch square pan. Cover with foil and place the pan in the turned-off warm oven (200°F / 95°C) for 30 minutes to allow rolls to rise until puffy.
Preheat for Baking: Remove foil and take pan out briefly, then turn oven on to 350°F (175°C). Once preheated, return pan to oven.
Bake: Bake the cinnamon rolls for 26-32 minutes until cooked through, approximately 28 minutes yields a gooey, soft center with a baked crust.
Prepare the Glaze: While rolls bake, combine unsalted butter, chocolate chips, and whole milk in a medium bowl. Microwave at medium-high power (70%) for 60 seconds, then whisk until smooth and melted.
Finish the Glaze: Add powdered sugar and vanilla extract to the chocolate mixture. Stir until fully incorporated and smooth.
Glaze the Rolls: After baking, let cinnamon rolls cool for 5 to 10 minutes before drizzling the chocolate glaze generously over the top. Serve warm for best flavor.

Notes

Use dental floss for clean and easy slicing of the cinnamon roll log without squashing the dough.
Adjust flour amount while kneading based on dough stickiness; dough should be tacky but not sticky to the touch.
The initial low-temperature proofing in a turned-off oven helps accelerate yeast activity in a warm, draft-free environment.
Ensure the milk and butter mixture is warm, not hot, to activate the yeast without killing it.
The baking time may vary depending on oven calibration and preference for gooeyness; monitor the rolls closely.
For a deeper coffee flavor, use instant espresso powder; alternatively, substitute with strong brewed coffee powder.
Store leftover rolls covered at room temperature for up to two days; reheat gently before serving.
You can substitute dark chocolate chips with milk chocolate or semi-sweet according to your preference.

Prep Time: 25 minutes
Cook Time: 32 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Keywords: chocolate cinnamon rolls, chocolate rolls, cinnamon rolls, chocolate pastry, breakfast rolls, sweet rolls, dessert rolls, chocolate glaze cinnamon rolls