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Ultimate Soft Chocolate Cinnamon Rolls with Rich Chocolate Glaze

Close-up of a soft chocolate cinnamon roll with a bite taken out, drizzled heavily with chocolate glaze.
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Make bakery-style, soft, and gooey chocolate cinnamon rolls at home. This recipe uses a rich chocolate dough and a decadent chocolate-cinnamon filling, topped with a luscious chocolate glaze for the ultimate comfort food treat.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup unsweetened cocoa powder (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 1/4 cup unsweetened cocoa powder (for glaze)
  • 3 tablespoons milk or cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let stand for 5 minutes until foamy.
  2. Mix the dough: Add the granulated sugar, egg, melted butter, and vanilla extract to the yeast mixture. Whisk briefly.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and cocoa powder in a small bowl until combined into a thick paste.
  6. Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  7. Spread the filling: Spread the chocolate-cinnamon filling evenly over the dough, leaving a small border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  9. Second rise: Place the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  10. Bake the rolls: Bake for 20 to 25 minutes, or until the tops are set.
  11. Make the glaze: While the rolls bake, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Add more milk if you prefer a thinner glaze.
  12. Glaze and serve: Remove the rolls from the oven and let them cool slightly for about 10 minutes. Drizzle the rich chocolate glaze generously over the warm rolls. Serve immediately for a gooey breakfast dessert.

Notes

  • For extra soft rolls, cover the pan with plastic wrap during the second rise and place it in a slightly warm (but turned off) oven.
  • If you want a double chocolate experience, add 1/2 cup of mini chocolate chips into the filling mixture before spreading.
  • You can substitute the milk in the glaze with strong brewed, cooled espresso for a chocolate espresso roll variation.

Nutrition

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