Double Chocolate Cinnamon Rolls (Printable Version)
Soft cocoa dough swirled with chocolate-cinnamon filling and glazed
# What You’ll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 packet instant yeast (2 1/4 teaspoons)
04 - 1/3 cup granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup whole milk, warmed
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
→ Filling
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup unsweetened cocoa powder
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 cup unsalted butter, softened
13 - 1/2 cup dark chocolate chips, chopped
→ Chocolate Glaze
14 - 1 cup powdered sugar
15 - 1/4 cup unsweetened cocoa powder
16 - 2-3 tablespoons whole milk
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Combine flour, cocoa powder, instant yeast, granulated sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute ingredients evenly.
02 - Pour warm milk, melted butter, and cracked egg into the dry ingredients. Stir with a wooden spoon until a sticky, shaggy dough forms.
03 - Knead the dough by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 8-10 minutes until smooth, elastic, and no longer sticky.
04 - Transfer the dough to a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free area until doubled in bulk, approximately 1 hour.
05 - Punch down the risen dough to release air. Roll out on a floured surface into a 16x12-inch rectangle, maintaining even thickness throughout.
06 - Spread softened butter evenly over the entire surface of the rolled dough, leaving a 1/2-inch border around edges.
07 - Combine brown sugar, cocoa powder, and ground cinnamon in a small bowl. Mix until no lumps remain and the mixture is uniformly colored.
08 - Sprinkle the sugar-cocoa mixture evenly over the buttered dough. Scatter dark chocolate chips across the surface, pressing gently to adhere.
09 - Starting from one long edge, roll the dough tightly into a cylinder. Pinch the seam firmly to seal. Using a sharp knife or dental floss, slice the log into 12 equal portions.
10 - Place the rolls cut-side up in a greased 9x13-inch baking dish, leaving space for expansion. Cover loosely and let rise in a warm area until puffy and doubled, 30-45 minutes.
11 - Preheat the oven to 350°F while the rolls complete their final rise.
12 - Bake the risen rolls for 22-25 minutes until set and lightly golden brown on top. The filling should be bubbly and the dough fully cooked through.
13 - While rolls cool slightly in the pan, whisk powdered sugar, cocoa powder, 2 tablespoons milk, and vanilla extract in a medium bowl. Add additional milk 1 teaspoon at a time until thick but pourable consistency is achieved.
14 - Drizzle the chocolate glaze generously over the warm rolls. Serve immediately while still warm for optimal texture and flavor.
# Top Tips:
01 -
- The chocolate dough stays incredibly tender thanks to the cocoa powder acting as a tenderizer
- That double chocolate hit from filling and glaze feels like eating dessert for breakfast without any guilt
02 -
- Dough with cocoa powder rises slower than plain dough so be patient and let it fully double
- Roll the dough tightly but not so tight that the filling squeezes out the ends
- Let the rolls cool for about 10 minutes before glazing or the glaze will melt right off
03 -
- Use kitchen floss or unflavored dental floss to slice clean rolls without squishing the dough
- Rotate the baking dish halfway through baking for even browning