Chocolate Cinnamon Rolls
Soft, fluffy and full of rich, decadent chocolate, these Chocolate Cinnamon Rolls are the ultimate combination of cinnamon roll dough and chocolate upon chocolate. If you are a chocolate lover or know one, don't hesitate to whip up the Chocolate Cinnamon Rolls! They are so good!
If you are looking for an excuse to get in the kitchen and start baking, these Chocolate Cinnamon Rolls are it. The recipe starts with my all-time favorite cinnamon roll dough that I enrich with an abundance cocoa powder and chocolate chips to create the best chocolate cinnamon rolls. To top it off, I finish these beauties with a rich, chocolatey icing that takes these delicious rolls over the top.
Let me just say, this recipe exceeded my wildest expectations. This is the type of recipe where you offer someone a taste and eagerly anticipate their response, confident they will adore it. Or at least that's what I did to everyone that I let try them.
The full recipe can be found in the recipe card below.
Chocolate cinnamon rolls are a breeze to prepare using a stand mixer equipped with a dough hook. The mixer eliminates the effort required to knead the dough manually and simplifies the process of blending the butter and egg into the dough.
However, it's still possible to make this dough without a stand mixer; it will merely require a bit more time and effort.
STEP 1
Combine the yeast, warm milk, vanilla extract and sugar in a mixer bowl. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in the cocoa powder, 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.
Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
Continue to knead the dough until it is well-developed and can pass the windowpane test. Once done, cover the dough and let it proof until it has doubled in size.
TIP
You will see the dough go through several stages while adding the butter and kneading. This is normal, do not be tempted to add more flour.
STEP 2
In a small bowl combine the softened butter, brown sugar, cinnamon, cocoa powder and vanilla extract. Mix well to combine.
STEP 3
Roll the dough out into a 10×15-inch rectangle. Spread the filling over the dough. Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in parchment lined 9×13 baking dish.
STEP 4
Cover and place in a warm area for 30 minutes or until puffy.
STEP 5
Place in the preheated oven and bake for 30 minutes. Remove from the oven and cool before icing.
STEP 6
In a small bowl combine the ingredients for the chocolate icing. Mix well.
STEP 7
Drizzle the icing over the cooled cinnamon rolls. Enjoy!
How do you warm up Cinnamon Rolls?
You can warm up cinnamon rolls by placing them in the microwave for 10-15 seconds.
What is the filling of Chocolate Cinnamon Rolls?
The filling for chocolate cinnamon rolls consists of softened butter, brown sugar, cinnamon, cocoa powder, vanilla extract, and chopped chocolate chips.
Strawberry Cheesecake Cinnamon Rolls
Chocolate Cinnamon Rolls may be kept at room temperature for up to two days and can last up to five days when refrigerated.
Soft, fluffy and full of rich, decadent chocolate, these Chocolate Cinnamon Rolls are the ultimate combination of cinnamon roll dough and chocolate upon chocolate. If you are a chocolate lover or know one, don't hesitate to whip up the Chocolate Cinnamon Rolls! They are so good!
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup cocoa powder
- 2 1/4 teaspoons active dry yeast
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter (cubed and softened)
- 1 large egg
- 6 tablespoons unsalted butter (softened)
- 1/2 cup brown sugar (lightly packed)
- 1 teaspoon cinnamon
- 3 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (chopped)
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 4 tablespoons milk
- For the Dough
Combine the yeast, warm milk, vanilla extract and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in the cocoa powder, 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.
Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
Continue to knead the dough until it is well-developed and can pass the windowpane test. Once done, cover the dough and let it proof until it has doubled in size.
- For the Filling
In a small bowl combine the softened butter, brown sugar, cinnamon, cocoa powder and vanilla extract. Mix well to combine. Set aside until needed.
Preheat an oven to 350°F and line a 9x13 baking dish with parchment paper. On a lightly floured surface, roll the dough out into a 10×15-inch rectangle.
Spread the filling over the dough. Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in prepared dish. Cover and let proof for 30 minutes or until puffy.
- Bake the Dough
Place in the preheated oven and bake for 30 minutes. Remove from the oven and cool before icing.
- For the Icing
In a small bowl combine the ingredients for the chocolate icing. Mix well. Drizzle the icing over the cooled cinnamon rolls. Enjoy!
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