Print

Decadent Chocolate Cinnamon Rolls with Creamy Glaze

A single, gooey chocolate cinnamon rolls drizzled generously with white icing, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These soft, tender chocolate cinnamon rolls swirl rich chocolate with warm cinnamon. Topped with a luscious glaze, they offer a comforting, bakery-style treat perfect for brunch or dessert.

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
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  2. Mix the dough: Add the granulated sugar, egg, and melted butter to the yeast mixture. Stir well.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and cocoa powder.
  4. Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth.
  7. 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.
  8. Spread the filling: Spread the butter-sugar mixture evenly over the dough, leaving a small border on one long edge. Sprinkle the chocolate chips over the filling.
  9. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
  10. Cut the rolls: Cut the log into 12 equal pieces. Place the rolls, cut-side up, in a greased 9×13 inch baking dish.
  11. Second rise: Cover the dish and let the rolls rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the rise.
  12. Bake: Bake for 20 to 25 minutes until the tops are set.
  13. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
  14. Finish: Drizzle the glaze over the warm chocolate cinnamon rolls before serving.

Notes

  • For extra rich flavor, use dark cocoa powder in the dough and filling.
  • If you want a molten center, use high-quality chocolate chunks instead of chips in the filling.
  • This recipe pairs well with a strong cup of coffee or a glass of milk.

Nutrition

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