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Chocolate Cinnamon Rolls Recipe

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4.7 from 127 reviews

These Irresistible Chocolate Cinnamon Rolls combine the classic cinnamon roll experience with rich cocoa and semi-sweet chocolate chips for a decadent twist. Soft, fluffy dough infused with unsweetened cocoa is rolled up with a cinnamon and brown sugar filling, then baked to golden perfection and topped with a smooth powdered sugar glaze. Perfect for breakfast, brunch, or a sweet treat any time of day.

Ingredients

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • ⅓ cup unsalted butter, melted
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened cocoa powder

Filling Ingredients

  • ¾ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • Additional melted butter, for brushing

Glaze Ingredients

  • 1 cup powdered sugar
  • 2-3 tablespoons milk

Instructions

  1. Prepare the Dough: In a small saucepan, warm the milk to about 110°F (43°C). Remove from heat. In a small bowl, combine the warm milk with granulated sugar and active dry yeast. Let it sit for 5-10 minutes until bubbly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder until evenly blended.
  3. Combine Wet Ingredients: In another bowl, whisk melted unsalted butter, eggs, and vanilla extract. Once the yeast mixture is frothy, add it to the wet ingredients and mix well.
  4. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, mixing until a sticky dough forms.
  5. Knead the Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
  6. Let It Rise: Place the kneaded dough in a greased bowl and cover with a clean cloth. Let it rise in a warm spot for about 1 hour or until it doubles in size.
  7. Prepare the Filling: In a small bowl, mix the brown sugar and ground cinnamon together until well combined.
  8. Roll Out the Dough: Once risen, punch down the dough and roll it out on a floured surface into a 16×24-inch rectangle.
  9. Add the Filling: Brush the dough surface with melted butter. Evenly sprinkle the cinnamon-sugar mixture, then scatter the semi-sweet chocolate chips on top.
  10. Roll the Dough: Starting from one long edge, tightly roll the dough into a log shape. Pinch the seams to seal the edges.
  11. Cut into Rolls: Using a sharp knife, cut the log into 12 equal pieces. Arrange the rolls cut-side up in a greased baking dish.
  12. Second Rise: Cover the baking dish loosely with plastic wrap or a towel and let the rolls rise for another 30-45 minutes until puffy.
  13. Preheat the Oven: During the second rise, preheat your oven to 350°F (175°C).
  14. Bake the Rolls: Bake the cinnamon rolls for 25-30 minutes until golden brown on top.
  15. Prepare the Glaze: While the rolls bake, mix powdered sugar with 2-3 tablespoons of milk until smooth and thick.
  16. Cool and Drizzle: Remove the rolls from the oven and let them cool for 10-15 minutes. Drizzle the glaze generously over the warm rolls before serving.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast.
  • Kneading time is crucial for soft and elastic dough texture.
  • For extra chocolatey rolls, increase the chocolate chips by ½ cup.
  • Glaze thickness can be adjusted by adding more or less milk.
  • Store leftover rolls in an airtight container and reheat before serving.

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