Description
These Chocolate Cinnamon Rolls combine the classic warmth of cinnamon rolls with rich chocolate flavor, perfect for a decadent breakfast or dessert. Soft, fluffy dough is filled with a luscious cinnamon-cocoa mixture, baked to golden perfection, and finished with a smooth chocolate glaze that melts in your mouth.
Ingredients
Scale
Dough
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsweetened cocoa powder
Chocolate Glaze
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: Combine the warm milk and active dry yeast in a small bowl and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active. In a large mixing bowl, whisk together the melted butter, granulated sugar, and egg. Add the yeast mixture to this and stir to combine. Gradually add the all-purpose flour and salt, stirring continuously until a dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
- Prepare the Filling: In a medium bowl, mix together the softened butter, granulated sugar, packed light brown sugar, ground cinnamon, and unsweetened cocoa powder until the ingredients are fully combined and form a spreadable paste.
- Assemble the Rolls: After the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle approximately 16×12 inches. Evenly spread the prepared cinnamon-chocolate filling over the dough, leaving a small border around the edges. Starting from the longer side, carefully roll the dough into a tight log. Slice the log into 12 equal pieces using a sharp knife or dental floss. Arrange the rolls, cut side up, in a greased 9×13-inch baking dish. Cover the rolls with a cloth and let them rise for an additional 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Place the baking dish with the risen rolls in the oven and bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
- Prepare the Chocolate Glaze: While the rolls are baking, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to allow the chocolate to melt, then whisk until smooth and glossy. Stir in the vanilla extract for extra flavor.
- Glaze and Serve: Once the rolls are baked, remove them from the oven and allow to cool slightly for about 5 minutes. Drizzle the warm chocolate glaze generously over the rolls. Serve warm and enjoy the indulgent blend of cinnamon and chocolate in every bite!
Notes
- Ensure the milk is not too hot to avoid killing the yeast; 110°F is ideal.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- You can prepare the dough the night before and refrigerate it overnight for a quicker morning bake.
- Use a sharp serrated knife or unflavored dental floss to cut the dough to maintain the shape of the rolls.
- Let the rolls cool slightly before glazing to prevent the glaze from melting off completely.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
