Double Chocolate Cinnamon Rolls (Print View)
Soft, fluffy rolls with chocolate-cinnamon swirl and rich 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, warm
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, 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 mixture. Stir with a wooden spoon until a sticky, shaggy dough comes together.
03 - Turn dough onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with dough hook. Continue until smooth, elastic, and slightly tacky but not sticky.
04 - Place dough in a greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel. 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 floured surface into a 16x12-inch rectangle, maintaining even thickness throughout.
06 - Spread softened butter evenly over the entire surface of the rolled dough using a pastry brush or offset spatula.
07 - Mix brown sugar, cocoa powder, and ground cinnamon in a small bowl until well combined.
08 - Sprinkle the sugar-cocoa mixture evenly over the buttered dough. Scatter dark chocolate chips across the surface, pressing lightly to adhere.
09 - Starting from one long edge, roll dough tightly into a cylinder. Pinch the seam firmly to seal.
10 - Using unflavored dental floss or a sharp knife, cut the log into 12 equal pieces, approximately 1 1/4 inches thick.
11 - Place rolls cut-side up in a greased 9x13-inch baking dish, leaving space between each. Cover and let rise until puffy and noticeably expanded, 30-45 minutes.
12 - Set oven to 350°F and allow to fully preheat while rolls complete their final rise.
13 - Bake rolls for 22-25 minutes until set, springy to the touch, and lightly browned. The center should register approximately 190°F when fully cooked.
14 - While rolls cool slightly, whisk powdered sugar, cocoa powder, 2 tablespoons milk, and vanilla extract in a small bowl. Add additional milk 1 teaspoon at a time until desired drizzling consistency is reached.
15 - Drizzle chocolate glaze generously over warm rolls. Serve immediately while still slightly warm for optimal texture and flavor.
# Expert Tips:
01 -
- The chocolate dough makes these feel special without being overly sweet, hitting that perfect breakfast dessert balance
- They reheat beautifully so you can make them ahead and still have warm chocolatey comfort all week
02 -
- Overbaked chocolate baked goods taste dry and sad, so pull them out when a toothpick comes out with moist crumbs not wet batter but also not bone dry
- If your kitchen runs cold, let the dough rise in your oven with just the light on or near a radiator
03 -
- Use unflavored dental floss to slice the rolls instead of a knife for clean cuts that don't squish the spiral
- Room temperature ingredients prevent the butter from seizing and creating weird lumps in your dough