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Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

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Indulge in the ultimate dessert experience with these soft and delicious Chocolate Cinnamon Rolls. The perfect blend of fluffy chocolate brioche and a rich, gooey cinnamon-chocolate filling makes these rolls irresistible! Topped with a smooth chocolate glaze, they are ideal for any occasion—from special celebrations to cozy weekend breakfasts. Easy to make and customizable with your favorite nuts or dried fruits, these rolls are sure to impress everyone at the table. Enjoy them warm with a side of fresh fruit or a scoop of vanilla ice cream for an extra treat.

Ingredients

Scale
  • 240 ml (1 cup) Milk – lukewarm
  • 7 g (1 1/2 tsp) Dry baker’s yeast
  • 430 g (3 1/2 cups) All-purpose flour
  • 60 g (1/3 cup) Granulated sugar
  • 1 Pinch of salt
  • 1 Egg – room temperature
  • 70 g (1/3 cup) Butter – melted and cooled
  • 50 g (1/2 cup) Unsweetened cocoa powder
  • 120 g (2/3 cup) Brown sugar
  • 2 tbsp Unsweetened cocoa powder
  • 2 tsp Ground cinnamon
  • 55 g (1/4 cup) Butter – softened
  • 1 tsp Vanilla extract
  • 1 tbsp Unsweetened cocoa powder
  • 70 g (2/3 cup) Powdered sugar
  • 60 ml (1/4 cup) Heavy cream

Instructions

  1. Activate the yeast by mixing lukewarm milk with dry yeast; let sit until foamy.
  2. In a stand mixer bowl, combine flour, sugar, cocoa powder, and salt. Mix well.
  3. Add egg, melted butter, and yeast mixture; knead until smooth.
  4. Let the dough rise covered until doubled in size (1.5–2 hours).
  5. Prepare the filling mix: brown sugar, cocoa powder, cinnamon, and vanilla.
  6. Roll out the dough into a rectangle; spread with softened butter.
  7. Sprinkle the filling evenly over the buttered dough and roll tightly into a log.
  8. Cut into 9–11 pieces and place in a baking dish to rise again (30–60 minutes).
  9. Bake at 350°F (180°C) for 20–25 minutes or until golden brown.
  10. Cool slightly before glazing with a mixture of powdered sugar, cocoa powder, and heavy cream.

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