Chocolate Cinnamon Rolls
Fluffy, chocolatey cinnamon rolls filled with rich cocoa-cinnamon spread and topped with a vanilla glaze — perfect for any special morning.
Equipment
- Mixing bowls
- Rolling Pin
- - 9×13” baking pan
- Measuring cups
- Whisk
Ingredients
- **For the Dough**
- - 3 ½ cups all-purpose flour
- - ¼ cup granulated sugar
- - 2 ¼ tsp instant yeast
- - ½ tsp salt
- - ¾ cup warm milk
- - ¼ cup melted butter
- - 2 large eggs
- **For the Filling**
- - ½ cup softened butter
- - ⅓ cup brown sugar
- - 2 tbsp cocoa powder
- - 1 tbsp cinnamon
- - ¾ cup chocolate chips
- **For the Glaze**
- - 1 cup powdered sugar
- - 2–3 tbsp milk or cream
- - ½ tsp vanilla extract
Instructions
- Mix warm milk, butter, sugar, and yeast. Let sit 5 minutes.
- Add eggs, then gradually mix in flour and salt. Knead until smooth.
- Let rise 1–1.5 hours in a warm spot.
- Mix filling ingredients into a paste.
- Roll dough to 16×12 inches, spread filling, sprinkle chocolate.
- Roll and cut into 12 pieces. Place in greased 9×13 pan.
- Let rise again 30–45 min.
- Bake at 350°F for 22–26 min.
- Whisk glaze and drizzle over warm rolls.
Notes
- Prep the night before for fresh morning baking
- Add chopped nuts or espresso to glaze
- Store in airtight container 2–3 days or freeze
- Add chopped nuts or espresso to glaze
- Store in airtight container 2–3 days or freeze