Description
Delight in these rich and gooey Chocolate Cinnamon Rolls, featuring a soft yeast dough filled with a decadent chocolate-cinnamon mixture and mini chocolate chips, topped with a smooth vanilla glaze. Perfectly baked to golden perfection, these rolls are an indulgent treat ideal for cozy mornings or dessert.
Ingredients
Scale
For the Dough:
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup cocoa powder (unsweetened)
- 1 tsp ground cinnamon
- 1/2 cup mini chocolate chips
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Optional: pinch of cocoa powder for chocolate glaze
Instructions
- Make the Dough: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is activated. In a large mixing bowl, whisk together the all-purpose flour and salt. Add the melted butter, egg, and yeast mixture into the flour and mix until a soft dough forms. Knead the dough on a lightly floured surface for 5–7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 to 1.5 hours until it doubles in size.
- Prepare the Filling: In a small bowl, combine the softened unsalted butter, packed brown sugar, unsweetened cocoa powder, and ground cinnamon. Mix thoroughly until it forms a smooth, spreadable paste.
- Assemble the Rolls: Punch down the risen dough and roll it out into a 12×16-inch rectangle on a floured surface. Evenly spread the chocolate-cinnamon filling over the dough and sprinkle mini chocolate chips on top. Starting from the long edge, tightly roll the dough into a log shape. Slice the log into 12 even rolls and place them into a greased 9×13-inch baking pan.
- Second Rise: Cover the rolls and let them rise again for 30–45 minutes until they become puffy, which promotes a light and tender texture after baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they are lightly golden and cooked through. Monitor to avoid over-browning.
- Glaze: While the rolls are still warm, whisk together powdered sugar, milk or cream (2 to 3 tablespoons), and vanilla extract until smooth. Drizzle this glaze generously over the rolls. For a chocolate glaze variation, add a pinch of cocoa powder to the glaze mixture before drizzling.
- Serve: Serve the chocolate cinnamon rolls warm. They pair wonderfully with a mug of hot chocolate or your favorite morning beverage, making for the perfect cozy indulgence.
Notes
- Extra Gooey: For an ultra-rich finish, brush the tops of the rolls with melted chocolate or chocolate ganache before applying the glaze.
- Make-Ahead: You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. Bake fresh in the morning for a convenient and fresh treat.
- Flavor Boost: Adding a pinch of espresso powder to the filling enhances and deepens the chocolate flavor beautifully.
- Toppings: For festive variations, sprinkle mini marshmallows or crushed candy canes on top before glazing.
