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Chocolate Cinnamon Rolls Recipe

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4.4 from 90 reviews

Delight in these rich Chocolate Cinnamon Rolls featuring a soft cocoa-infused dough, a sweet and spicy dark chocolate cinnamon filling, and a luscious chocolate glaze. Perfect for breakfast or dessert, these rolls offer a deep chocolate flavor balanced with the warmth of cinnamon and a smooth, sweet finish.

  • Total Time: 2 hours 15 minutes
  • Yield: 9 cinnamon rolls

Ingredients

Dark Chocolate Cinnamon Roll Filling

  • 2/3 cup packed light brown sugar (133g)
  • 2 Tbsp black cocoa (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 (406g) + up to 1/2 cup additional flour (about 60-94g) to be added later in process
  • 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 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 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. Make the chocolate cinnamon roll filling: In a medium bowl, combine the brown sugar, black cocoa, and ground cinnamon. Mix well and set aside while preparing the dough.
  2. Preheat oven for dough resting: Preheat your oven to 200°F (95°C) to create a warm environment for dough rising later in the process.
  3. Mix dry ingredients: In a large bowl or stand mixer bowl, whisk together the all-purpose flour, cocoa powder, instant yeast, instant coffee powder, and salt.
  4. Heat milk mixture: In a microwave-safe bowl, combine whole milk, granulated sugar, and softened butter. Heat on high for 60-90 seconds until warm to the touch, then stir to combine.
  5. Combine wet and dry ingredients: Slowly add the warm milk mixture into the flour mixture. Using a dough hook on medium speed, mix until the dough starts to come together.
  6. Add egg and knead dough: Add the large egg and continue mixing on low speed until a sticky dough ball forms. Then increase to medium speed and knead for 2-3 minutes until the dough becomes elastic.
  7. Adjust dough consistency: Gradually add additional flour, one tablespoon at a time, until the dough is tacky but not sticky and pulls away from the bowl sides without residue on your finger.
  8. Let dough rest: Cover the bowl with plastic wrap and let the dough rest for 15 minutes to relax the gluten, making it easier to roll out.
  9. Roll out the dough: Generously flour your counter. Roll the dough into a rectangle approximately 12 inches by 18 inches and about 1/2 cm thick.
  10. Spread butter and filling: Evenly spread the softened butter over the dough, leaving a 1-inch strip uncovered on one long side to help seal the roll. Sprinkle the prepared chocolate cinnamon filling evenly over the buttered surface and gently press with a spoon or spatula.
  11. Form the roll and cut: Roll the dough tightly from the buttered side toward the uncovered strip to form a log. Use dental floss to slice the log into 9 equal pieces, or more if smaller rolls are desired.
  12. Prepare for rising: Place the rolls cut side up into a greased 8×8 inch pan. Cover with foil. Turn the oven off, then place the pan inside the warm oven to let the rolls rise for 30 minutes or until they have noticeably expanded.
  13. Bake the rolls: Remove the foil and pan from the oven. Turn the oven on and preheat to 350°F (175°C). Once preheated, bake the rolls for 26-32 minutes until set and baked through; about 28 minutes is ideal for a gooey center.
  14. Prepare the chocolate glaze: In a medium bowl, combine butter, chocolate chips, and milk. Heat at medium-high power (level 7) in the microwave for 60 seconds. Stir until the chocolate melts and the mixture is smooth.
  15. Finish glaze: Add powdered sugar and vanilla extract to the chocolate mixture. Stir until smooth and free of lumps.
  16. Glaze and serve: Allow the cinnamon rolls to cool for 5-10 minutes after baking. Drizzle the chocolate glaze over the warm rolls and serve immediately for best enjoyment.

Notes

  • Use instant yeast for best results: comes in small packets, usually refrigerated. If substituting with active dry yeast, activate it first with 2 Tbsp warm water and 1 tsp sugar, then allow longer rising time.
  • You can prepare these cinnamon rolls in advance by placing the cut rolls in a greased or lined pan, covering tightly with plastic wrap, and refrigerating overnight.
  • The morning of baking, remove the rolls from the fridge 1-2 hours before baking to allow them to warm and rise slightly before baking as directed.
  • The dough should feel tacky but not sticky after kneading—adjust flour accordingly, adding small amounts at a time.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/chocolate-cinnamon-rolls-recipe/