Description
Delicious triple chocolate cinnamon rolls made with rich cocoa, brown sugar, and a hint of cinnamon, perfect for breakfast or dessert.
Ingredients
Scale
- 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