Double Chocolate Cinnamon Rolls (Print View)
Soft fluffy rolls with chocolate-cinnamon swirl and rich glaze
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 packet (2 1/4 teaspoons) instant yeast
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 or chopped chocolate
→ 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
# Step-by-Step Directions:
01 - Combine flour, cocoa powder, yeast, sugar, and salt in a large mixing bowl.
02 - Pour in warm milk, melted butter, and egg. Stir until a sticky, uniform dough forms.
03 - Knead by hand on a floured surface or with a stand mixer for 8-10 minutes until smooth and elastic.
04 - Transfer dough to a greased bowl, cover with plastic wrap or a towel, and let rise in a warm, draft-free area until doubled in volume, approximately 1 hour.
05 - Punch down risen dough and roll out on a lightly floured surface into a 16x12-inch rectangle.
06 - Spread softened butter evenly over the entire surface of the rolled dough.
07 - Mix brown sugar, cocoa powder, and cinnamon in a small bowl until well combined.
08 - Sprinkle the sugar-cocoa mixture evenly over the buttered dough, then distribute chocolate chips on top.
09 - Starting from one long edge, roll the dough tightly into a log. Cut into 12 equal pieces using a sharp knife or unflavored dental floss.
10 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise until puffy and visibly increased in size, about 30-45 minutes.
11 - Heat oven to 350°F during the final minutes of the second rise.
12 - Bake rolls for 22-25 minutes until set and lightly browned on top. Avoid overbaking to prevent dryness.
13 - While rolls cool slightly, whisk powdered sugar, cocoa powder, 2 tablespoons milk, and vanilla extract until smooth. Add additional milk as needed for desired consistency.
14 - Drizzle chocolate glaze generously over warm rolls. Serve immediately while still warm for best texture and flavor.
# Expert Suggestions:
01 -
- The chocolate dough creates these incredibly tender, soft rolls that stay fresh longer than regular cinnamon rolls
- That double hit of chocolate in both the dough and filling makes every bite feel like a special occasion breakfast
02 -
- The chocolate dough feels stickier than regular cinnamon roll dough, so resist the urge to add more flour or your rolls will turn out tough
- Letting the glaze set for just 5 minutes after drizzling gives it that perfect fudge-like consistency
03 -
- Use unflavored dental floss to slice the rolls instead of a knife for perfect, squish free spirals
- Place your baking dish on the preheated oven for the second rise, the gentle warmth helps them puff up beautifully