Description
Indulge in these decadent Chocolate Cinnamon Rolls, featuring a soft, fluffy dough filled with a rich blend of cinnamon and cocoa, then topped with a luscious chocolate glaze. Perfect for a special breakfast or dessert treat.
Ingredients
Scale
Dough
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsweetened cocoa powder
Chocolate Glaze
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the yeast mixture and dough: Combine the warm milk and active dry yeast in a bowl and let it sit until foamy, about 5-10 minutes. In a separate large mixing bowl, mix the melted butter, granulated sugar, and egg until combined. Add the yeast mixture to this bowl. Gradually stir in the flour and salt until a dough forms. Knead the dough on a floured surface until it becomes smooth and elastic, about 8-10 minutes. Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for 1 hour or until doubled in size.
- Prepare the filling: In a medium bowl, combine the softened butter, granulated sugar, light brown sugar, ground cinnamon, and unsweetened cocoa powder. Mix thoroughly until the mixture is smooth and well blended.
- Assemble the rolls: Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16×12 inches. Spread the cinnamon-cocoa filling evenly over the dough. Starting at a long edge, roll the dough tightly into a log, then cut the log into 12 equal pieces. Arrange the rolls cut-side up in a greased baking dish. Cover and let them rise again for 30 minutes.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they are golden brown on top and cooked through.
- Make the chocolate glaze: While the rolls are baking, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl and let it sit for 2-3 minutes. Whisk the mixture until smooth and glossy, then stir in the vanilla extract.
- Glaze and serve: Once the cinnamon rolls have baked and are slightly cooled but still warm, drizzle the chocolate glaze evenly over them. Serve immediately and enjoy this rich, chocolatey treat!
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Kneading the dough until elastic is crucial for the right texture in your rolls.
- Allowing the rolls to rise twice ensures a soft and fluffy texture.
- For an extra touch, sprinkle additional chocolate chips on top before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
