Description
If you are a true chocolate lover, these Chocolate Cinnamon Rolls are the ultimate indulgence. Unlike traditional rolls, this recipe features a cocoa-infused dough and a rich, melted chocolate filling that takes the classic breakfast treat to a whole new level of decadence. Soft, pillowy, and dripping with a creamy chocolate-cream cheese glaze, these rolls are the perfect show-stopping centerpiece for your next holiday brunch or special weekend morning.
Ingredients
Cinnamon Roll Dough
- 4 cups bread flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 6 tablespoons butter, softened
- 1 large egg, at room temperature
- 1 1/2 cups water, lukewarm
Chocolate Filling
- 6 tablespoons butter
- 1/2 cup bittersweet chocolate, chopped
- 1/3 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Chocolate Glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cream cheese, softened
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
Instructions
Step 1: Mix and Knead the Dough
In a stand mixer, combine the bread flour, cocoa powder, sugar, yeast, and salt. Add the softened butter, egg, and lukewarm water. Knead on medium speed for 8 minutes until the dough is smooth and just clears the sides of the bowl.
Step 2: First Rise
Place the dough in a lightly oiled bowl and cover. Let it rise in a warm spot for about 90 minutes until it has doubled in size.
Step 3: Prepare the Filling
Melt the butter and chopped bittersweet chocolate together in the microwave in 30-second intervals. Whisk in the powdered sugar, cocoa, cinnamon, vanilla, and salt until completely smooth.
Step 4: Assemble the Rolls
On a lightly floured surface, roll the dough into a 10×15 inch rectangle. Spread the chocolate filling evenly to the edges, leaving a 1-inch border at the top. Roll up tightly starting from the long edge and cut into 12 even pieces.
Step 5: Second Rise
Place the rolls in a buttered 9×13 inch baking dish. Cover and let rise for another 60 minutes until they look puffy and have filled the pan.
Step 6: Bake
Preheat your oven to 350°F. Brush the rolls with an optional egg wash and bake for 25 to 35 minutes. Since the dough is dark, feel for a firm, springy texture to ensure they are fully baked.
Step 7: Glaze
While the rolls cool slightly, whisk together the powdered sugar, cocoa, softened cream cheese, and vanilla. Add milk one tablespoon at a time until the desired consistency is reached. Spread the glaze over the rolls while they are still warm.
Notes
Overnight Option: Assemble the rolls the night before, cover tightly, and refrigerate. In the morning, let them sit at room temperature for 1 to 1 1/2 hours to finish their second rise before baking as directed.
Storage and Reheating: Keep rolls in an airtight container in the refrigerator for up to 3 days. To restore the ‘just-baked’ fluffiness, reheat individual rolls in the microwave for 20-30 seconds.
The Flour Secret: Always use bread flour for this recipe. The cocoa powder is quite heavy, and the high protein content in bread flour provides the necessary strength to help the rolls rise tall and stay soft.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 34g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
Keywords: chocolate cinnamon rolls, double chocolate rolls, cocoa yeast dough, chocolate cream cheese glaze, homemade dessert rolls, holiday brunch recipe