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Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe

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4.9 from 102 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. Preheat Oven for Dough Rise: Set your oven to 200°F (95°C) to create a warm environment for the dough to rise later.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Rest the Dough: Cover the bowl tightly with plastic wrap and let it rest for 15 minutes to relax the gluten for easier rolling.
  9. 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.
  10. Spread Butter: Evenly spread 1/4 cup softened unsalted butter over the dough, leaving one long edge about 1 inch uncovered for sealing.
  11. 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.
  12. 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.
  13. 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.
  14. Preheat Oven for Baking: Remove foil and turn on oven to 350°F (175°C) to preheat while rolls finish rising.
  15. Bake Rolls: Bake the cinnamon rolls uncovered for 26-32 minutes, aiming for about 28 minutes for a gooey but fully baked center.
  16. 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.
  17. Add Sugar and Vanilla: Stir in 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and glossy.
  18. 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.

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