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Chocolate Cinnamon Rolls

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Chocolate Cinnamon Rolls are a decadent twist on the classic cinnamon roll, with a rich chocolate-cinnamon filling and topped with a smooth chocolate glaze, making them perfect for breakfast, brunch, or dessert.

Ingredients

3 ¾ cups (470g) all-purpose flour

¼ cup (50g) granulated sugar

1 packet (2 ¼ tsp) active dry yeast

¾ cup (180ml) warm milk (110°F/45°C)

¼ cup (56g) unsalted butter, melted

1 large egg

½ teaspoon salt

½ cup (100g) brown sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon cinnamon

¼ cup (56g) unsalted butter, softened

½ cup (90g) semi-sweet chocolate, finely chopped

½ cup (90g) semi-sweet chocolate, melted

¼ cup (60ml) heavy cream

1 teaspoon vanilla extract

Instructions

  1. In a small bowl, mix the warm milk and yeast. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture.
  3. Knead the dough for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time.
  4. Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 hour or until it doubles in size.
  5. In a bowl, mix the brown sugar, cocoa powder, and cinnamon.
  6. Spread the softened butter evenly over the rolled-out dough.
  7. Sprinkle the chocolate-cinnamon mixture over the buttered dough, then top with the finely chopped chocolate.
  8. Roll out the dough into a 12×18-inch rectangle on a lightly floured surface.
  9. Starting from the long side, roll it tightly into a log. Using a sharp knife, cut the log into 12 equal pieces and place them in a greased baking dish.
  10. Cover the rolls with a towel and let them rise for 30 minutes.
  11. Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown and cooked through.
  12. In a small saucepan, heat the heavy cream over low heat until warm. Pour it over the melted chocolate and whisk until smooth.
  13. Stir in the vanilla extract.
  14. Let the rolls cool slightly, then drizzle with the chocolate glaze. Serve warm and enjoy!

Notes

If you want extra softness, cover the rolls loosely with foil during the last 10 minutes of baking.

Try adding nuts to the filling, like walnuts or pecans, for extra texture.

If using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients.

For a vegan option, use dairy-free butter and a plant-based milk alternative for the dough and glaze.

Nutrition

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