Double Chocolate Cinnamon Rolls (Printable Version)
Soft fluffy rolls swirled with chocolate-cinnamon filling and topped with decadent chocolate glaze.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 packet (2 1/4 tsp) instant yeast
04 - 1/3 cup granulated sugar
05 - 1/2 tsp 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 tsp 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 tbsp whole milk
17 - 1/2 tsp vanilla extract
# How to Make It:
01 - Combine flour, cocoa powder, yeast, sugar, and salt in a large mixing bowl.
02 - Pour warm milk, melted butter, and egg into dry ingredients. Mix thoroughly until a sticky, cohesive dough forms.
03 - Knead by hand on a floured surface or with stand mixer using dough hook for 8-10 minutes until smooth, elastic, and slightly tacky.
04 - Transfer dough to a lightly greased bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area until doubled in volume, approximately 1 hour.
05 - Punch down risen dough to release air. Roll out on a lightly floured surface into a 16x12-inch rectangle, approximately 1/4-inch thick.
06 - Spread softened butter evenly over the entire surface of rolled dough using offset spatula or pastry brush.
07 - Combine brown sugar, cocoa powder, and cinnamon in a small bowl. Mix until evenly incorporated.
08 - Sprinkle sugar-cocoa mixture uniformly over buttered dough. Scatter chocolate chips across the surface.
09 - Starting from one long edge, roll dough tightly into a log. Using sharp knife or unflavored dental floss, slice into 12 equal pieces, approximately 1 1/2 inches thick.
10 - Place rolls cut-side up in greased 9x13-inch baking dish, leaving space between each. Cover and let rise in warm area until puffy and visibly expanded, 30-45 minutes.
11 - Preheat oven to 350°F during final minutes of rising time.
12 - Bake for 22-25 minutes until rolls are set, spring back lightly when touched, and display minimal golden-brown coloration.
13 - While rolls cool slightly, whisk powdered sugar, cocoa powder, 2 tablespoons milk, and vanilla in medium bowl until smooth. Add additional milk if needed to reach drizzling consistency.
14 - Drizzle warm chocolate glaze generously over slightly cooled rolls. Serve immediately while still warm.
# Expert Tips:
01 -
- The dough stays incredibly soft because the cocoa powder actually tenderizes it while adding depth
- Chocolate and cinnamon were always meant to be together, and the glaze pushes it over the edge
02 -
- Don't let the dough rise in a spot that's too warm, or the butter can separate and create greasy spots
- The rolls are done when a skewer inserted into the center comes out mostly clean, not wet
03 -
- Use a kitchen towel to help roll the dough tightly without squishing it too much
- Room temperature ingredients really do matter here — cold ingredients can shock the yeast