Description
Soft homemade chocolate cinnamon rolls made with cocoa dough, a dark chocolate cinnamon sugar filling, and a smooth chocolate glaze.
Ingredients
Scale
- Dark Chocolate Cinnamon Roll Filling
- 2/3 cup packed light brown sugar (133 g)
- 2 tablespoons black cocoa powder (14 g)
- 1 teaspoon ground cinnamon (3 g)
- 1/4 cup unsalted butter, softened (56 g)
- Chocolate Cinnamon Roll Dough
- 3 1/4 cups all-purpose flour, plus up to 1/2 cup additional flour as needed (406–500 g)
- 1/2 cup unsweetened cocoa powder, sifted (50 g)
- 2 teaspoons instant dry yeast (7 g)
- 1 teaspoon fine salt (6 g)
- 1 teaspoon instant espresso powder or instant coffee (2 g)
- 1 cup whole milk (240 ml)
- 1/2 cup granulated sugar (100 g)
- 1/4 cup unsalted butter, softened (56 g)
- 1 large egg, room temperature (56 g)
- Chocolate Glaze
- 1 tablespoon unsalted butter, softened (8 g)
- 2/3 cup milk or dark chocolate chips (120 g)
- 3 tablespoons whole milk (45 ml)
- 1 cup powdered sugar (125 g)
- 1 teaspoon vanilla extract or vanilla bean paste (4 ml)
Instructions
- Preheat the oven to 200°F and grease an 8-inch square baking pan.
- Combine 3 1/4 cups flour, cocoa powder, yeast, salt, and espresso powder in a large mixing bowl.
- Place the milk, granulated sugar, and 1/4 cup softened butter in a microwave-safe bowl. Heat for 60 to 90 seconds until warm, then stir.
- Slowly add the warm milk mixture to the dry ingredients while mixing with a dough hook on medium speed.
- Add the egg and mix on low until a sticky dough forms.
- Knead on medium speed for 2 to 3 minutes. Add extra flour 1 tablespoon at a time until the dough pulls from the bowl but remains tacky.
- Cover the dough and let it rest for 15 minutes.
- Mix the brown sugar, black cocoa powder, and cinnamon in a medium bowl.
- Roll the dough into a 12-by-18-inch rectangle on a floured surface.
- Spread 1/4 cup softened butter over the dough, leaving a 1-inch bare strip along one long edge.
- Sprinkle the filling evenly over the butter and press it gently into place.
- Roll the dough tightly from the opposite long edge toward the bare strip and pinch the seam closed.
- Cut the log into nine equal rolls with unflavored dental floss and arrange them in the prepared pan.
- Turn off the oven, cover the pan with foil, and place it inside for about 30 minutes, until the rolls look puffy.
- Remove the pan and foil, then heat the oven to 350°F.
- Bake the rolls for 26 to 32 minutes, checking the center for a soft, set texture.
- Place 1 tablespoon butter, chocolate chips, and 3 tablespoons milk in a microwave-safe bowl.
- Microwave at 70 percent power for 60 seconds, then stir until the chocolate melts completely.
- Add the powdered sugar and vanilla, then whisk until smooth.
- Cool the rolls for 5 to 10 minutes, drizzle with chocolate glaze, and serve warm.
Notes
- Add extra flour slowly so the dough remains soft and slightly tacky.
- Turn the oven off before placing the rolls inside for their warm rise.
- Use unflavored dental floss to cut clean rolls without flattening the dough.
- Dutch-process or natural unsweetened cocoa may replace black cocoa.
- Store covered at room temperature for one day or refrigerate for up to four days.
- Freeze unglazed rolls in an airtight container for up to two months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 644
- Sugar: 48
- Sodium: 310
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 96
- Fiber: 5
- Protein: 10
- Cholesterol: 65