Welcome the Flavors of Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe
If you’re a fan of cozy mornings and indulgent treats, this Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe will quickly become your go-to. I love how the deep cocoa flavor in the dough combines with the sweet cinnamon filling and melts into that gooey, bubbly glaze topping—it’s pure comfort in every bite. You’ll enjoy making these rolls for weekend brunches, holiday gatherings, or any time you want to fill your kitchen with that irresistible aroma of baked chocolate and spice. Plus, they’re surprisingly approachable to bake, even if you’re new to working with yeasted dough—I’ll guide you through every step with tips that I swear by. This recipe nods to traditional cinnamon rolls but adds a luscious chocolate twist that makes it extra special. Whether you’re sharing with family or treating yourself, the rich chocolate glaze takes these rolls over the top.🍲
Daisy’s Top Tips
- Flavor Builder: Add a pinch of instant espresso to the dough to enhance the chocolate’s richness without overpowering.
- Texture Magic: Letting the dough rest after kneading makes rolling it out super smooth and easier to handle.
- Budget Friendly: Use store-brand cocoa powder and dark chocolate chips—you won’t lose any flavor in this recipe.
- Time Saver: Warming the milk mixture gently helps the yeast activate faster, reducing rise times.
Market Basket & Pantry Picks
- Light brown sugar: opt for fresh and soft for a moist filling.
- Black cocoa powder: gives an intense dark color and flavor; you can substitute with Dutch-process cocoa but flavor may vary.
- Unsweetened cocoa powder: sift before measuring for smoother dough.
- Instant dry yeast: fast and easy, no proofing needed.
- Instant espresso or coffee: boosts chocolate without the coffee taste.
- Butter: room temperature and unsalted for precise control over saltiness.
- Milk: whole milk recommended for richness.
- Chocolate chips: milk or dark based on your sweetness preference.
- Powdered sugar: sift if it’s clumpy, helps glaze be silky smooth.
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Smart Shopping Ideas
When picking cocoa powders, look for ones that are rich and dark; fresh brown sugar should feel soft, not dry or crumbly. For the chocolate chips, choose a blend that melts smoothly. If you’re short on black cocoa, Dutch-process works but expect a milder color and flavor — no worries, it still tastes fabulous!
Cook Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe Step by Step
Ready to roll? This Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe has manageable steps with rewarding results. The process is all about layering flavors and building that fluffy, chocolatey dough that melts on your tongue. Follow along and I’ll share handy hints to get you there smoothly!- Make the Filling: While your dough is resting, mix together the brown sugar, black cocoa powder, and cinnamon. This blend captures the essence of a classic cinnamon roll filling with a bold chocolate twist.
- Prepare the Dough Mixture: Preheat your oven to 200°F (95°C) to create a warm spot for rising later. In a large bowl or stand mixer, whisk together the flour, cocoa powder, instant yeast, instant coffee, and salt. These dry ingredients form the chocolate backbone of your dough.
- Warm Milk Mixture: Heat milk, granulated sugar, and butter in the microwave until warm but not hot — think comfy bathwater. Stir to combine, then slowly incorporate this into your dry mix, activating the yeast and coaxing the dough together.
- Form the Dough: Blend in the egg on low speed until a sticky ball forms. Mixing it longer on medium speed (2-3 mins) develops elasticity. Add flour a tablespoon at a time until the dough is tacky but not sticky — the “finger test” is your friend here to avoid over-flouring.
- Rest the Dough: Cover with plastic wrap and let it rest for 15 minutes. This short break relaxes the gluten, making rolling out the dough a breeze.
- Roll and Spread: Flour your workspace and shape the dough into a 12″x18″ rectangle, about ½ cm thick. Spread the softened butter evenly over the dough, leaving a 1-inch strip on one long side. This helps with sealing when rolling.
- Add the Filling: Evenly sprinkle the chocolate cinnamon filling across the buttered surface and gently press it down with the back of a spoon.
- Roll it Up: Tightly roll the dough horizontally towards the uncovered strip to seal. Use dental floss to slice the roll into 9 equal pieces without squashing them, then place in a greased 8″x8″ baking pan.
- First Rise: Turn the oven off, cover the pan with foil, and let the rolls rise in the warm oven for 30 minutes until puffy and nearly doubled in size. This step is key for that fluffy texture you’ll love.
- Bake: Remove the foil, preheat your oven to 350°F (175°C), and bake the cinnamon rolls for 26-32 minutes. I like checking around 28 minutes for that perfect golden crisp without drying them out.
- Make the Glaze: While rolls bake, melt the butter, chocolate chips, and milk together in the microwave (medium-high for 60 seconds). Whisk thoroughly, then add powdered sugar and vanilla, mixing until silky smooth.
- Glaze and Serve: Allow the cinnamon rolls to cool 5-10 minutes, then drizzle generously with the rich chocolate glaze. Serve warm for the best melty, chocolate bliss experience.
Serving the Dish with Flair
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Serve It Up Right
- Perfect Pairings: A steaming cup of coffee or creamy latte complements these rolls beautifully.
- Plating Magic: Dust with cocoa powder or chopped toasted nuts for visual interest.
- Leftover Love: Store leftovers in an airtight container, warm briefly in the oven or microwave to revive fresh-baked softness.
- Occasion Twist: Add a sprinkle of sea salt on the glaze for a sophisticated salty-sweet treat ideal for holiday brunch.
Fun Variations with Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe
- Swap out the filling sugar for a mix of brown sugar and chopped toasted hazelnuts for crunch.
- Add orange zest to the glaze for a bright citrus lift against the chocolate.
- Stir mini chocolate chips into the dough for extra pockets of melty chocolate.
- Use white chocolate chips with dark cocoa powder for a pretty contrast and sweet flavor.
- Incorporate a pinch of cayenne in the filling for a subtle spicy kick that surprises.
- Brush the rolls with a little coffee syrup before glazing to deepen the mocha notes.
Make-Ahead & Storage Tips
- Refrigerate: After assembling rolls in the pan, cover tightly and refrigerate up to 12 hours. Let come to room temp before the first rise in the warm oven.
- Freeze: Slice dough pieces, wrap individually, and freeze. Thaw overnight in the fridge, then follow rising and baking steps.
- Store leftovers: Keep baked rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
- Reheat: Warm in a 300°F oven for about 8-10 minutes or microwave for 20 seconds for that fresh-out-of-the-oven feel.
Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe FAQs
- Q: Can I use active dry yeast instead of instant yeast?
Yes! Just dissolve it in warm milk with a pinch of sugar and wait 5-10 minutes until foamy before mixing into the dry ingredients. - Q: How can I tell when the cinnamon rolls are done baking?
Look for a glossy, slightly firm top that’s golden but still soft when pressed gently. Overbaking dries them out. - Q: Can I double this recipe?
Absolutely! Use a larger pan or two baking dishes and extend baking time by a few minutes if needed. - Q: How thick should I roll the dough?
About ½ cm thick (roughly ¼ inch) gives the perfect balance between soft dough and enough filling layers. - Q: What’s the best way to cut the dough log if I don’t have dental floss?
A sharp serrated knife works fine. Warm it under hot water and dry it before slicing for cleaner cuts.
Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe
Delight in these decadent Chocolate Cinnamon Rolls featuring a rich cocoa-infused dough, a chocolate-cinnamon filling, and a luscious chocolate glaze. Perfect for a special breakfast or dessert, these rolls combine classic cinnamon roll comfort with deep chocolate flavor and a velvety glaze to top it all off.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 9 cinnamon rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cinnamon Roll Dough
- 3 1/4 cups all-purpose flour (406g), plus up to 1/2 cup additional flour (50-94g) for kneading
- 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)
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 spread on the dough
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 thoroughly and set aside until ready to use.
- Preheat Oven and Combine Dry Ingredients: Preheat your oven to 200°F (95°C). In a large mixing bowl or the bowl of a stand mixer, whisk together 3 1/4 cups flour, 1/2 cup sifted cocoa powder, 2 teaspoons instant yeast, 1 teaspoon instant espresso or coffee powder, and 1 teaspoon salt.
- Heat Wet Ingredients: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened unsalted butter. Microwave on high for 60-90 seconds until warm to the touch. Stir well to combine.
- Mix Dough: Gradually add the warm milk mixture to the dry ingredients. Using a stand mixer fitted with a dough hook, mix on medium speed until the dough comes together. Add 1 large egg and mix on low speed until incorporated and a sticky dough ball forms. Continue mixing on medium speed for 2-3 minutes until the dough becomes elastic.
- Knead and Adjust Flour: While mixing, add additional flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl but remains tacky and not sticky. Test the dough by poking it with your finger; it should feel tacky without leaving residue on your finger.
- Rest Dough: Cover the bowl with plastic wrap and let the dough rest for 15 minutes to relax the gluten, making it easier to roll out. The plastic wrap should fog slightly from the warmth.
- Roll Out Dough: Generously flour your work surface. Roll the dough into a large 12 x 18 inch rectangle about 1/2 cm thick.
- Spread Butter and Filling: Evenly spread 1/4 cup softened unsalted butter over the dough, leaving a 1-inch strip uncovered on the long edge. Sprinkle the previously made chocolate cinnamon filling evenly over the buttered area and press gently with the back of a spoon or spatula.
- Roll and Slice: Starting from the long edge covered with filling, tightly roll the dough horizontally toward the uncovered strip, sealing the edge. Use dental floss to cut the rolled dough into 9 equal pieces (or more if preferred smaller rolls).
- Proof Rolls: Place the rolls cut side up in a greased 8×8-inch square baking pan. Turn the oven off and cover the pan with foil. Place the pan inside the warm oven for 30 minutes or until the rolls have risen and puffed.
- Bake Rolls: Remove foil and turn the oven on to 350°F (175°C). Once preheated, bake the cinnamon rolls for 26-32 minutes, aiming for about 28 minutes for a gooey center with fully baked dough.
- Prepare Chocolate Glaze: In a medium bowl, combine 1 tablespoon unsalted butter, 2/3 cup chocolate chips, and 3 tablespoons whole milk. Microwave at medium-high power (70%) for 60 seconds. Stir well until smooth, ensuring all chocolate is melted. Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Mix until smooth.
- Glaze and Serve: Let the cinnamon rolls cool 5-10 minutes after baking, then drizzle generously with the prepared chocolate glaze. Serve warm for the best experience.
Notes
- Use dental floss to cut the cinnamon roll log for cleaner, more uniform slices without squashing the dough.
- Ensure the milk mixture is warm but not hot to avoid killing the yeast.
- The rise time in the warm oven gives the rolls a soft, fluffy texture before baking.
- Baking time varies based on how soft or baked through you prefer your rolls; adjust accordingly.
- For a more intense coffee flavor, use espresso powder, but instant coffee works well as a substitute.
