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Chocolate Cinnamon Rolls

Irresistibly Fluffy Chocolate Cinnamon Rolls to Swoon Over

These Chocolate Cinnamon Rolls are irresistibly fluffy and filled with rich, dark chocolate goodness.
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Prep Time 30 minutes
Cook Time 32 minutes
Resting Time 15 minutes
Total Time 1 hour 17 minutes
Servings: 9 rolls
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Light Brown Sugar Can be substituted with dark brown sugar.
  • 1/2 cup Black Cocoa Powder Dark cocoa powder can be used as a substitute.
  • 2 tablespoons Ground Cinnamon Standard ground cinnamon can be used as a substitute.
  • 1/4 cup Unsalted Butter For filling; margarine can be used as an alternative.
For the Dough
  • 4 cups All-Purpose Flour Bread flour can be used for a chewier texture.
  • 1/2 cup Unsweetened Cocoa Powder
  • 2 teaspoons Instant Dry Yeast Active dry yeast can be substituted but must be activated beforehand.
  • 1 teaspoon Fine Salt
  • 1 tablespoon Instant Espresso Omit if you prefer no coffee flavor.
  • 1 cup Whole Milk Half-and-half or almond milk can be alternatives.
  • 1/4 cup Granulated Sugar Replace with coconut sugar for a healthier option.
  • 1 large Egg Substitute with a flaxseed egg for a vegan option.
For the Glaze
  • 1/4 cup Unsalted Butter Can be omitted for a dairy-free version.
  • 1 cup Milk or Dark Chocolate Chips Use dairy-free chocolate chips for a vegan option.
  • 1/4 cup Whole Milk Omit or substitute with non-dairy milk if desired.
  • 1 cup Powdered Sugar Can substitute with erythritol powder for a low-sugar option.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can be used for a more robust flavor.

Equipment

  • mixing bowl
  • saucepan
  • Rolling Pin
  • Baking pan

Method
 

Step-by-Step Instructions
  1. Prepare Filling: In a mixing bowl, combine light brown sugar, black cocoa powder, and ground cinnamon. Blend well and set aside.
  2. Make Dough: In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, instant dry yeast, instant espresso, and fine salt.
  3. Combine Wet Ingredients: In a saucepan over medium heat, warm the whole milk, granulated sugar, and unsalted butter until melted. Pour into the dry ingredients.
  4. Knead Dough: Stir until combined, knead the dough on a floured surface for 5-7 minutes, then let it rest for 15 minutes.
  5. Roll Out Dough: Roll out the dough into a large rectangle, spread softened butter, and sprinkle the chocolate cinnamon filling.
  6. Cut and Rise: Roll dough tightly, cut into 9 pieces, place in a baking pan, and let rise for about 30 minutes.
  7. Bake: Preheat to 350°F and bake for 26-32 minutes until golden brown.
  8. Make Glaze: Melt unsalted butter, chocolate chips, and whole milk, mix in powdered sugar and vanilla extract until smooth.
  9. Finish Rolls: Allow rolls to cool for 10 minutes, then drizzle glaze over them and serve warm.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

For the best results, ensure that your instant dry yeast is fresh and be mindful when adding flour.

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