Description
Delight in these irresistible Chocolate Cinnamon Rolls, featuring a soft, fluffy dough swirled with a rich mixture of brown sugar, cocoa, cinnamon, and mini chocolate chips. Finished with a sweet vanilla glaze, they make the perfect indulgent breakfast or brunch treat.
Ingredients
Scale
For the dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the filling:
- 1/2 cup brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup mini chocolate chips
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Add the warm milk, melted unsalted butter, and large egg. Mix until a soft dough forms.
- Knead the dough: Knead the dough either by hand or with a dough hook attachment on a mixer for 8 to 10 minutes until it becomes smooth and elastic. This step develops gluten to ensure a soft, fluffy texture.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.
- Make the filling: While waiting for the dough to rise, mix together the brown sugar, unsweetened cocoa powder, and ground cinnamon in a small bowl.
- Roll out the dough: Once risen, punch down the dough and roll it out on a floured surface into a 16 by 10-inch rectangle.
- Add the filling: Spread the softened unsalted butter evenly over the rolled dough. Sprinkle the chocolate-sugar mixture over the buttered dough, then scatter the mini chocolate chips on top.
- Form the rolls: Starting from the long side, tightly roll the dough into a log shape. Using a sharp knife, cut the log into 12 equal rolls.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and allow them to rise again for 30 to 45 minutes until puffy.
- Preheat oven: Set the oven to 350°F (175°C) while the rolls complete their second rise.
- Bake the rolls: Bake the cinnamon rolls for 20 to 25 minutes, or until golden brown and fully cooked through.
- Prepare the glaze: While the rolls are still warm, whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract to create a smooth glaze.
- Glaze and serve: Drizzle the glaze generously over the warm rolls. Serve immediately for the best flavor and texture.
Notes
- You can prep the rolls the night before and refrigerate them after placing in the baking pan. In the morning, let them come to room temperature and rise before baking for fresh results.
- For a richer chocolate flavor, add a pinch of espresso powder to the filling mixture.
