These chocolate cinnamon rolls are a sweet, gooey treat that blends rich chocolate with warm, buttery cinnamon goodness. You’ll love how these chocolate sweet rolls can turn a busy morning or family gathering into a special occasion.
This recipe addresses the challenges of flavor depth and dough texture that can often lead to disappointing cinnamon roll outcomes.
Sometimes, rolling out dough can feel daunting, and I’ve faced my fair share of sticky situations that demanded a careful touch. I remember one time when I miscalculated the yeast, and let’s just say, the results were… not my best work! But these rolls are everything you’d want, soft, flavorful layers without the fuss.
What sets this chocolate rolls recipe apart is the triple chocolate twist that brings an incredible richness in each bite. In about 2 hours, including rising time, you’ll be enjoying freshly baked rolls straight from the oven and filling your kitchen with that irresistible chocolate aroma.
If you want to try another comforting treat, check out my Chocolate Old-Fashioned Doughnuts to keep the sweetness flowing!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour among the ingredients.
- The recipe contains milk, butter, and egg, so it is unsuitable for vegan diets.
- The recipe suits dairy-free diets only when using 1/3 cup almond milk and vegan butter substitutes.
- This recipe does not meet keto or low-carb diets because of flour and sugars present.
- The recipe is nut-free as no nuts are included in the ingredients.
Why You Will Love This Recipe
- Rich Chocolate Flavor The cocoa powder in the dough adds a deep chocolate essence, complemented by pieces of rich chocolate in the filling, making each roll a genuine treat for chocolate lovers.
- Soft and Chewy Texture Thanks to the combination of yeast and rolling technique, these rolls achieve a perfect balance of soft, pillow-like dough and a chewy center, making every bite enjoyable.
- Aromatic Cinnamon Swirl The blend of warm cinnamon with chocolate creates a tantalizing aroma that fills your kitchen, inviting everyone to gather and enjoy a sweet moment together.
- Make-Ahead Flexibility These treats can be prepared in advance, allowing you to freeze the unbaked rolls and enjoy fresh-baked goodies whenever you’re ready for a special breakfast or dessert.
Chocolate Cinnamon Rolls
- Prep Time: 20 minutes
- Cool Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: Approximately 2 hours
- Yield: 12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious triple chocolate cinnamon rolls made with rich cocoa, brown sugar, and a hint of cinnamon, perfect for breakfast or dessert.
Ingredients
- 1 cup (240 grams) milk, whole or buttermilk preferred
- 2 ¼ teaspoons active dry yeast
- ½ cup (90 grams) brown sugar
- 1 whole egg
- 1 egg yolk
- 4 cups (480 grams) all-purpose flour, good quality
- 1 teaspoon kosher salt
- 2 ounces (½ stick) unsalted butter, softened
- ½ cup (50 grams) unsweetened cocoa powder, sifted
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee (optional)
- Softened butter
- Mixture of sugar, cocoa powder, and cinnamon (quantities as needed for even coverage)
Instructions
- Step 1: Warm the milk to about 110°F (43°C). Pour it into a mixing bowl and sprinkle 2 ¼ teaspoons of active dry yeast over the top. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Step 2: To the yeast mixture, add ½ cup (90 grams) brown sugar, 1 whole egg, 1 egg yolk, and 1 tablespoon vanilla extract. Whisk this combination until completely blended and consistent.
- Step 3: In a separate bowl, sift together 4 cups (480 grams) all-purpose flour, ½ cup (50 grams) cocoa powder, and 1 teaspoon kosher salt. Sifting will remove lumps and ensure even distribution.
- Step 4: Gradually add the dry ingredients and 1 teaspoon instant coffee (if using) to the wet mixture. Add 2 ounces (½ stick) softened unsalted butter. Mix using a dough hook in a stand mixer or spatula until a soft dough forms, about 6 to 7 minutes. Scrape down the sides of the bowl occasionally to incorporate all ingredients well and achieve a smooth, soft dough.
- Step 5: Cover the bowl with a clean kitchen towel or cloth. Place the dough in a warm location and let it rise for 60 to 90 minutes or until doubled in size. Check readiness by performing the “poke test”: poke the dough gently, and if it springs back slowly, it is ready for the next step.
- Step 6: Transfer the risen dough to a floured surface. Roll it out into a rectangle about ½ inch thick to ensure even baking.
- Step 7: Evenly spread softened butter over the rolled-out dough. Sprinkle a mixture of sugar, cocoa powder, and ground cinnamon generously over the buttered surface, covering every part.
- Step 8: Beginning from one of the long edges, roll the dough tightly into a log. Using a sharp knife or dough cutter, slice the log into 12 equal pieces, approximately 2 inches each, to ensure uniform baking.
- Step 9: Place the cut rolls into a greased baking pan. Cover again with a clean cloth and allow the rolls to rise for about 30 minutes. This second rise will add additional fluffiness.
- Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until the tops turn golden brown. Rotate the pan halfway through baking at about 20 minutes for even color and cooking.
- Step 11: Remove rolls from the oven and allow to cool for about 10 minutes before frosting or serving. This rest time allows flavors to settle. Serve with coffee or tea if desired.
Notes
- Room Temperature: Store rolls in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight and heat sources.
- Refrigeration: Keep rolls in an airtight container in the refrigerator for up to 7 days. Warm briefly before serving to restore softness.
- Freezing: Wrap each roll individually in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the dough feels too sticky during kneading, add flour by tablespoons as needed to manage the texture while kneading for 6 to 7 minutes.
- Dust your rolling surface with flour when rolling out the dough, especially if it has rested for over 30 minutes, to prevent sticking.
- If the chocolate filling oozes during baking, chill the assembled and cut rolls in the refrigerator for 20 minutes before placing them in the oven. This helps set the filling.
- Rotate the baking pan halfway through the baking time, around 20 minutes in, to promote even browning.
- If frosting glaze is too thick, thin it with 1 teaspoon of milk at a time until reaching desired drizzle consistency.
- Warm rolls briefly in the oven or microwave before serving to grant softness and refresh texture.
- Serve with a side of fresh fruit salad or yogurt for a balanced breakfast option.
- Pair rolls with a rich cup of hot chocolate or coffee to complement the chocolate flavors.
- Use cooled chocolate cinnamon rolls to make an indulgent dessert sandwich, adding ice cream or whipped cream.
- Add rolls to a brunch spread alongside fruit compote or maple syrup for extra sweetness.
- Top rolls with chocolate ganache or cream cheese frosting for added richness. Optionally sprinkle chopped nuts or powdered sugar for presentation.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Use a good quality all-purpose flour for a soft, fluffy roll. Avoid flour with high protein content as it’ll make the dough tough.
- Baking powder: Opt for aluminum-free baking powder. It gives your rolls the perfect rise, creating a light, airy texture. Make sure it’s fresh for best results.
- Cocoa powder: Choose unsweetened cocoa powder for that rich chocolate flavor. Brands like Hershey’s or Dutch-processed will provide a nice depth.
- Granulated sugar: Use fine granulated sugar for sweetness and to help with browning. This ensures even mixing into the dough.
- Brown sugar: Light or dark brown sugar adds moisture and a nice caramel flavor. It keeps your rolls soft and chewy, which is key for texture.
- Cinnamon: Ground cinnamon is a must for that warm, inviting spice. Make sure it’s fresh to pack the best flavor punch.
- Unsalted butter: Use high-quality unsalted butter for rich flavor. Make sure it’s softened, not melted, to incorporate easily without making the dough too runny.
- Milk: Whole milk works best for rich, tender rolls. If you need a dairy alternative, unsweetened almond or oat milk will still deliver a nice texture.
- Egg: One large room-temperature egg helps bind the dough and contributes to a lovely rise. Make sure it’s fresh to ensure the best flavor.
- Vanilla extract: Pure vanilla extract enhances all the flavors in your filling and dough. Choose a good brand for a noticeable difference in taste.
Recipe Tips
- If your dough feels too sticky, add flour by the tablespoon until it’s manageable while kneading for about 6-7 minutes.
- When rolling out the dough, dust your surface with flour to avoid sticking, especially if it’s been resting for over 30 minutes.
- If the chocolate filling oozes out while baking, try chilling the rolls for 20 minutes before baking to set the filling.
- For uneven baking, rotate the pan halfway through cooking, about 20 minutes into baking, for a more consistent result.
- If the glaze seems too thick, thin it out with 1 teaspoon of milk until you reach your desired consistency before drizzling.
Serving Suggestions
Serve chocolate cinnamon rolls with a side of fresh fruit salad or yogurt for a balanced breakfast option. Pair with a rich cup of hot chocolate or coffee to complement the chocolate flavors.
Use chocolate cinnamon rolls to make an indulgent dessert sandwich with ice cream or whipped cream. Add them to a brunch table alongside fruit compote or maple syrup for extra sweetness.
Top with a drizzle of chocolate ganache or cream cheese frosting for added richness. Sprinkle chopped nuts or a dusting of powdered sugar for extra flair before serving.
Recipe variations
- You can use chopped walnuts or pecans in the filling to add texture and flavor to your chocolate cinnamon rolls. Add ½ cup nuts evenly over the cocoa spread before rolling the dough.
- Add 1 teaspoon instant coffee to the filling to intensify the chocolate flavor. You can omit coffee if you prefer without affecting the dough’s rise or texture.
- Either whole milk or buttermilk can be used for the dough. If using buttermilk, reduce the baking time slightly and check for doneness after 30 minutes.
- You can double the ingredients to make 24 rolls for larger gatherings. Baking time remains around 35 minutes; just increase pan size or bake in batches accordingly.
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How to Store?
To keep your chocolate cinnamon rolls fresh and delicious, follow these storage tips:
Room Temperature: Place rolls in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and heat.
Refrigeration: Store rolls in an airtight container in the refrigerator up to 7 days. Warm briefly before serving to soften texture.
Freezing: Wrap rolls individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Chocolate Cinnamon Rolls or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
