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Decadent, Gooey Chocolate Cinnamon Rolls with Rich Cocoa Dough

A single, gooey chocolate cinnamon roll smothered in thick chocolate glaze sitting on a white plate outdoors.
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Make soft, fluffy chocolate cinnamon rolls featuring a rich cocoa brioche dough, a warm cinnamon-chocolate filling, and a silky chocolate glaze. These rolls are perfect for weekend breakfast or an indulgent dessert.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter, softened, for filling
  • 1/2 cup packed light brown sugar, for filling
  • 2 tablespoons granulated sugar, for filling
  • 2 teaspoons ground cinnamon
  • 1/2 cup semi-sweet chocolate chips, chopped
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons milk or cream, for glaze
  • 1 teaspoon vanilla extract, for glaze

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: Add the remaining 1/4 cup sugar, melted butter, egg, salt, flour, and cocoa powder to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Make the filling: While the dough rises, mix the softened butter, brown sugar, 2 tablespoons of granulated sugar, and cinnamon in a small bowl until creamy. Stir in the chopped chocolate chips.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch border on one long edge.
  6. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  7. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let them rise again for 30 to 45 minutes until puffy.
  8. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are set.
  9. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  10. Glaze and serve: Drizzle the chocolate glaze over the warm rolls. Serve immediately. This recipe provides a great alternative to standard meal planning for a special weekend treat.

Notes

  • For extra gooey rolls, let the dough proof in a slightly warmer spot.
  • If you prefer a thicker glaze, reduce the amount of milk used in the glaze mixture.
  • These rolls freeze well after baking; reheat them in the microwave for a quick snack.

Nutrition

Find it online: https://carlacooking.com/chocolate-cinnamon-rolls-recipe/