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Chocolate Cinnamon Rolls with Rich Chocolate Glaze Recipe

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4.8 from 85 reviews

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.

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

  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 thoroughly and set aside until ready to use.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Roll Out Dough: Generously flour your work surface. Roll the dough into a large 12 x 18 inch rectangle about 1/2 cm thick.
  8. 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.
  9. 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).
  10. 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.
  11. 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.
  12. 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.
  13. 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.

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