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Chocolate Cinnamon Rolls

Irresistible Chocolate Cinnamon Rolls: Soft, Gooey Delight

These Chocolate Cinnamon Rolls are soft, gooey, and a perfect choice for breakfast, brunch, or dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Dessert
Cuisine: Baked Goods
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Warm Whole Milk Can be substituted with almond milk for dairy-free.
  • 2 teaspoons Active Dry Yeast Instant yeast can be used without proofing.
  • 1/4 cup Granulated Sugar Brown sugar can provide a richer flavor.
  • 2 large Large Eggs No substitutes recommended.
  • 1 teaspoon Vanilla Extract Can be omitted.
  • 1/4 cup Unsalted Butter Melted, can replace with coconut oil for dairy-free.
  • 4 cups All-Purpose Flour Whole wheat flour can be substituted, texture may change.
  • 1 teaspoon Salt Crucial for enhancing flavor.
Filling
  • 1/4 cup Unsalted Butter (Filling) Softened for easy spreading.
  • 1/2 cup Light Brown Sugar White sugar can be substituted.
  • 2 tablespoons Ground Cinnamon Essential for flavor.
  • 1/4 cup Unsweetened Cocoa Powder Carob powder can be used as a caffeine-free alternative.
  • 1 cup Semi-Sweet Chocolate Chunks Dark chocolate can be used for less sweetness.

Equipment

  • Mixing Bowl
  • Whisk
  • Thermometer
  • Baking pan
  • Rolling Pin

Method
 

Instructions
  1. Warm the whole milk to about 100-110°F. Combine warm milk with active dry yeast and granulated sugar. Let sit for 5-10 minutes until frothy.
  2. Mix in the large eggs, vanilla extract, and melted butter. Gradually add flour and salt, mixing until a shaggy dough forms. Knead on a floured surface for 6-8 minutes.
  3. Place kneaded dough in a greased bowl, cover, and let rise in a warm location for about 1 hour, until doubled in size.
  4. Prepare the filling by mixing softened butter, brown sugar, cinnamon, cocoa powder, and chocolate chunks until well combined.
  5. Roll out the dough into a 16x12 inch rectangle. Spread filling over the dough and roll tightly into a log. Slice into 12 rolls.
  6. Arrange rolls in a greased pan, cover, and let rise for another 30-45 minutes until puffy.
  7. Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown. Tent with foil if browning too quickly.
  8. Prepare glaze by whisking together powdered sugar, cocoa powder, milk, and vanilla extract. Drizzle over warm rolls.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Allow all ingredients, especially the warm milk and eggs, to reach room temperature for best results. Knead dough until smooth and elastic for a fluffy texture.

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