If you’re a fan of warm, gooey treats with a little extra oomph, then you’re going to absolutely adore this Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe. These rolls combine the classic comfort of cinnamon swirls with deep, luscious chocolate flavors and a gloriously rich glaze that’ll have everyone coming back for seconds (or thirds!). Trust me, this recipe isn’t just a dessert—it’s an experience.
Why You’ll Love This Recipe
- Irresistible Flavor Combo: The marriage of dark cocoa, cinnamon, and espresso creates a layered richness that’s simply addictive.
- Soft & Gooey Texture: The dough is tender with just the right chew, perfectly complemented by a melt-in-your-mouth chocolate filling.
- Decadent Yet Easy to Make: With clear steps and common ingredients, you can whip these up at home even if you’re new to baking.
- Showstopper Presentation: That rich chocolate glaze drizzled on top makes these rolls look as fantastic as they taste.
Ingredients You’ll Need
The magic behind these chocolate cinnamon rolls lies in simple ingredients working together to create a symphony of flavor and texture. From pantry staples like flour and sugar to special touches like black cocoa and instant espresso for depth, every component plays an essential role in perfecting the dough, filling, and glaze.
- All-purpose flour: Provides structure and a soft chew when combined with the cocoa powder.
- Unsweetened cocoa powder & black cocoa powder: These give an intense chocolate punch without overpowering sweetness.
- Instant yeast: Key for those fluffy, airy rolls with just the right rise.
- Instant espresso or coffee powder: Enhances the chocolate notes, making the flavors richer and bolder.
- Butter: Adds buttery richness to both dough and filling for that melt-in-your-mouth texture.
- Brown sugar & granulated sugar: Sweeten naturally and caramelize beautifully inside the rolls.
- Milk and egg: Make the dough tender and give it that lovely golden hue.
- Chocolate chips: The star of the glaze, melting into a luscious topping.
- Powdered sugar and vanilla extract: For the smooth, sweet, and fragrant glaze finish.
Variations
One of the best things about the Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe is how versatile it is. Feel free to tweak and customize it to suit your preferences, whether it’s for a dietary need or just to add a fun twist. Here are some ideas to get your creativity flowing:
- Nutty Delight: Sprinkle chopped toasted pecans or walnuts inside the filling for a wonderful crunch and nutty contrast.
- Vegan Version: Substitute dairy butter and milk with plant-based alternatives like coconut oil and almond milk, and use a flax egg for binding.
- Spice It Up: Add a pinch of cayenne or chili powder to the filling for a subtle kick that amplifies the chocolate and cinnamon flavors.
- Orange Zest Twist: Mix a little orange zest into the glaze for a fresh citrus brightness that pairs beautifully with chocolate.
How to Make Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe
Step 1: Make the Chocolate Cinnamon Roll Filling
While your dough is having its first rest, mix together your filling ingredients: brown sugar, black cocoa powder, and ground cinnamon. This melty, fragrant mixture is the heart of your rolls’ irresistible swirls. Keep it nearby while you get your dough ready—this step ensures you maximize flavor in every bite.
Step 2: Prepare the Chocolate Cinnamon Roll Dough
Combine your dry ingredients—flour, cocoa powder, yeast, instant espresso, and salt—in a bowl or stand mixer. Warm the milk, sugar, and butter together until cozy and silky, then slowly add to the dry ingredients as your mixer creates a sticky dough. The secret here is patience—gradually add flour until the dough feels tacky but not sticky. Let it rest, covered, to develop gluten and become easier to roll.
Step 3: Roll and Fill Your Dough
Generously flour your workspace and roll out the dough into a large rectangle about half a cm thick. Spread softened butter across the dough—leaving a small edge bare for sealing—then sprinkle your chocolate cinnamon filling evenly and gently press it down. Roll the dough tightly, starting from the buttered side, then slice into beautiful spirals using dental floss for a clean cut.
Step 4: Let the Rolls Rise
Place the cut rolls into a greased pan, cover with foil, and pop them into your turned-off oven for their final rise—the gentle warmth helps them puff up perfectly. Once they’re risen and fluffy, remove the foil, turn the oven on to 350°F (175°C), and get ready to bake.
Step 5: Bake to Perfection
Bake your cinnamon rolls for about 28 minutes — the perfect sweet spot for gooey insides and lightly-crisped edges. You can adjust this by a few minutes depending on whether you prefer the rolls more molten or slightly firmer. Baking is where the chocolate aroma fills your kitchen and makes waiting oh-so-worthwhile.
Step 6: Prepare the Rich Chocolate Glaze
While the rolls cool for just a bit, melt together butter, chocolate chips, and milk. Stir in powdered sugar and vanilla extract until your glaze is silky smooth and perfectly rich. Then, drizzle it generously over warm rolls—this glaze is the crown jewel that elevates these cinnamon rolls to decadent heaven.
Pro Tips for Making Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe
- Warm Milk Correctly: Make sure your milk is warm, not hot, to activate the yeast without killing it for a perfect rise every time.
- Use Dental Floss to Cut Rolls: It ensures clean, even slices without squashing your beautiful spirals.
- Don’t Skip the Resting Stage: Letting the dough relax after kneading makes rolling out simpler and helps develop tender texture.
- Watch the Bake Time Closely: Bake until the rolls are just golden with a soft touch—overbaking can dry them out quickly.
How to Serve Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe
Garnishes
For a little extra flair and crunch, sprinkle some chopped toasted nuts, like pecans or hazelnuts, over the chocolate glaze just before serving. Fresh raspberries or a dusting of powdered sugar also brighten the plate and add a subtle fresh contrast.
Side Dishes
Pair these luscious chocolate cinnamon rolls with a simple cup of strong coffee or a glass of cold milk to balance the richness. For brunch, try alongside fresh fruit salad or a creamy yogurt parfait for a complete and satisfying spread.
Creative Ways to Present
Arrange the rolls on a rustic wooden board for a homey vibe or stack them in a decorative cake stand for a festive table centerpiece. Drizzle extra glaze artistically down the sides, and serve warm with a small pot of extra chocolate sauce for dipping—pure indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover chocolate cinnamon rolls in an airtight container at room temperature for up to two days to maintain their softness. For longer storage, refrigeration is best but may dry them slightly, so be sure to warm before serving.
Freezing
You can freeze your cinnamon rolls before baking by wrapping tightly in plastic wrap and placing in a freezer bag for up to 2 months. Thaw overnight in the fridge, let rise again, then bake fresh. Alternatively, freeze fully baked rolls wrapped well to enjoy later.
Reheating
Reheat rolls gently in the microwave for about 20 seconds or in a warm oven at 300°F (150°C) for 10 minutes. This brings back that fresh-from-the-oven softness and melts the chocolate glaze beautifully.
FAQs
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Can I make the dough the night before?
Absolutely! You can prepare the dough, roll it out, fill, and place the rolls in the pan. Cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise a bit before baking.
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What’s the purpose of instant espresso in this recipe?
The instant espresso powder enhances the chocolate flavor, adding depth and richness without tasting like coffee. It’s a classic trick in chocolate baking!
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Can I substitute the black cocoa powder?
Black cocoa powder gives an extra dark color and slightly smoky flavor. If you can’t find it, use a good quality Dutch-processed cocoa powder but know the rolls will be lighter in color and slightly different in taste.
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Is there a gluten-free version of this recipe?
While this recipe is designed for all-purpose flour, you can experiment with gluten-free flour blends formulated for yeast breads. Keep in mind the texture might change, and additional binding agents could be needed.
Final Thoughts
There’s nothing quite like the comforting, indulgent joy of Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe fresh from your own oven. Whether you’re baking for a special occasion or just to brighten an ordinary morning, these rolls are pure love wrapped in chocolate and cinnamon swirls. So roll up your sleeves, dig into this recipe, and get ready for a delicious celebration of flavor that your family and friends will cherish as much as I do!
PrintChocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe
Delight in these homemade Chocolate Cinnamon Rolls, featuring a rich cocoa-infused dough filled with a decadent dark chocolate and cinnamon mixture. Finished with a luscious chocolate glaze, these rolls offer a perfect balance of gooey sweetness and aromatic spices, ideal for a special breakfast or dessert treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 9 cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
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) – to be spread on the dough
Chocolate Cinnamon Roll Dough
- 3 1/4 cups all-purpose flour + up to 1/2 cup additional flour as needed (406-500g)
- 1/2 cup unsweetened cocoa powder, sifted (50g)
- 2 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
- 1 tsp fine salt (6g)
- 1 tsp instant espresso or coffee (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
- Prepare the 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.
- Preheat Oven for Dough Rise: Set your oven to 200°F (95°C) to create a warm environment for the dough to rise later.
- Combine Dry Ingredients for Dough: In a large mixing bowl or stand mixer bowl, whisk together 3 1/4 cups all-purpose flour, 1/2 cup sifted unsweetened cocoa powder, 2 teaspoons instant dry yeast, 1 teaspoon instant espresso or coffee powder, and 1 teaspoon fine salt.
- Heat Wet Ingredients: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup unsalted butter. Microwave on high for 60-90 seconds until warm to the touch, then stir to blend.
- Mix Dough: Gradually pour the warm milk mixture into the dry ingredients. Using a dough hook attachment on medium speed, mix until the dough begins to come together.
- Add Egg and Knead Dough: Add 1 room-temperature large egg to the dough. Mix on low speed until a sticky ball forms, then increase to medium speed and knead for 2-3 minutes until elastic.
- Adjust Flour as Needed: Add additional flour, 1 tablespoon at a time, mixing until dough pulls away from the bowl sides and feels tacky but not sticky to the touch.
- Rest the Dough: Cover the bowl tightly with plastic wrap and let it rest for 15 minutes to relax the gluten for easier rolling.
- Roll Out Dough: Flour your work surface generously and roll the dough into a large rectangle approximately 12 inches by 18 inches and about 1/2 cm thick.
- Spread Butter: Evenly spread 1/4 cup softened unsalted butter over the dough, leaving one long edge about 1 inch uncovered for sealing.
- Add Filling: Sprinkle the prepared chocolate cinnamon filling evenly over the buttered area and gently press it down with the back of a spoon or spatula.
- Roll and Slice: Starting at the end furthest from the uncovered edge, tightly roll the dough horizontally into a log. Using dental floss, cut the log into 9 equal pieces for classic-sized rolls.
- Prepare to Rise: Place the rolls cut side up into a greased 8×8 inch square baking pan. Cover with foil and place in the turned-off oven (previously heated to 200°F) for 30 minutes to let them rise until puffed.
- Preheat Oven for Baking: Remove foil and turn on oven to 350°F (175°C) to preheat while rolls finish rising.
- Bake Rolls: Bake the cinnamon rolls uncovered for 26-32 minutes, aiming for about 28 minutes for a gooey but fully baked center.
- Make Chocolate Glaze: In a medium bowl, combine 1 tablespoon unsalted butter, 2/3 cup milk or dark chocolate chips, and 3 tablespoons whole milk. Microwave at medium-high (power level 7) for 60 seconds. Stir until smooth and all chocolate is melted.
- Add Sugar and Vanilla: Stir in 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and glossy.
- Glaze and Serve: Allow the cinnamon rolls to cool for 5-10 minutes after baking, then generously drizzle the chocolate glaze over the warm rolls. Serve immediately for best flavor and gooey texture.
Notes
- Use dental floss for clean, even slicing of the rolled dough without squashing the rolls.
- Ensure the milk and butter mixture is warm but not hot to activate yeast properly without killing it.
- Covering with foil during the rise in the turned-off oven traps moisture and warmth for a perfect proofing environment.
- Adjust baking time depending on your oven and preferred gooeyness of the rolls; less time for softer rolls, more for firmer centers.
- For a stronger chocolate flavor, use black cocoa powder in the filling.
- To make ahead, prepare rolls up to the proofing stage and refrigerate overnight; bake fresh the next day.
- Use sifted cocoa powder to avoid lumps in the dough and filling.
