Description
Indulge in these decadent Chocolate Cinnamon Rolls featuring a soft, tender dough swirled with a rich cocoa and cinnamon filling, baked to golden perfection and topped with a luscious chocolate glaze. Perfect for a special breakfast or dessert treat that combines the best of cinnamon rolls and chocolate in every bite.
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: In a small bowl, combine warm milk and active dry yeast, and let it sit for a few minutes until the mixture becomes foamy. In a larger bowl, mix melted butter, granulated sugar, and the egg. Add the yeast mixture to this and stir to combine. Gradually mix in all-purpose flour and salt, then knead the dough until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
- Prepare the Filling: In a separate bowl, blend softened unsalted butter with granulated sugar, light brown sugar, ground cinnamon, and unsweetened cocoa powder until evenly combined to create a rich, chocolatey cinnamon filling.
- Assemble the Rolls: On a lightly floured surface, roll the risen dough into a large rectangle. Evenly spread the prepared cinnamon cocoa filling over the dough. Carefully roll the dough up tightly into a log, then slice it into 12 equal pieces. Arrange the rolls in a greased baking dish, cover, and let them rise again for 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they are golden brown and cooked through.
- Prepare the Chocolate Glaze: While the rolls bake, heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the semisweet chocolate chips in a bowl and let it sit for a few minutes to melt the chocolate. Whisk the mixture until smooth and glossy, then stir in the vanilla extract.
- Glaze and Serve: Once the rolls are out of the oven and still warm, drizzle the chocolate glaze generously over them. Serve immediately and enjoy the gooey, chocolatey delight.
Notes
- Ensure the milk is warm but not hot to effectively activate the yeast.
- For a richer flavor, allow the dough to rise in a warm, draft-free place.
- Use room temperature ingredients for easier mixing and better dough consistency.
- The rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Reheat rolls gently in the microwave before serving to restore softness.
