Chocolate Cinnamon Rolls

Make these triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are the definition of indulgence and are such a fun spin on traditional cinnamon rolls. A chocolate dough filled with a rich chocolate filling and topped off with a gooey chocolate glaze - they are truly a chocolate lover's dream come true!

Recipe Background and Details

I absolutely love making and sharing cinnamon rolls. It all started with my Brown Butter Cinnamon Rolls many years ago. Since then I've shared my very popular Sourdough Discard Cinnamon Rolls as well as true Sourdough Cinnamon Rolls. Also, more recently I shared these Sourdough Pumpkin Cinnamon Rolls and these Banana Cinnamon Rolls.

I have several more in my imagination, but for now, let's talk about these Triple Chocolate Cinnamon Rolls. They are so rich and chocolatey! When I was developing this recipe I asked my husband, "When I say "Chocolate Cinnamon Roll" what do you think of?" He answered with, "A chocolate dough with chocolate cinnamon filling," which is exactly what I think of. But there are a lot of recipes for chocolate cinnamon rolls that are just a regular white dough with a chocolate filling. Nothing at all wrong with that, but I feel like when I want chocolate, I really want chocolate. So we went for the full-immersion chocolate experience here and I hope you love it!

Jump to:

• Recipe Background and Details
• Ingredients
• Instructions
• Storage
• FAQ
• Related - bread & quick bread recipes
• Chocolate Cinnamon Rolls

Ingredients

Here's what you need to make these chocolate cinnamon rolls:

• milk: I use whole milk or buttermilk powder (¼ cup mixed with 1 cup water). You can use other milks but make sure they are pretty fatty.
• active dry yeast: This is my preferred yeast. If you like instant yeast feel free to use that instead.
• egg: one whole egg and one yolk to give extra richness to this dough as cocoa powder can have a drying effect on dough.
• brown sugar: to add depth of flavor and also moisture.
• vanilla: I love vanilla with cocoa powder. I think both flavors work really well together.
• instant coffee: this one is optional but again it is for a depth of flavor and to enhance the richness of the cocoa powder.
• cocoa powder: I love using the double dark blend from King Arthur both for its rich chocolate flavor and also its dramatic dark color.
• all purpose flour: Feel free to use bread flour for a more sturdy roll.
• salt: I use Diamond Crystal Kosher salt
• butter: salted or unsalted will both work fine here or use your preferred oil or fat.

See recipe card for quantities.

Instructions

This is just like making regular cinnamon rolls but maybe a little messier from the cocoa. Here are some step-by-step photos of the easy process.

• Place warm milk in mixing bowl and sprinkle yeast over top. Allow yeast to bloom for 5-10 minutes.
• Add brown sugar, egg plus egg yolk, and vanilla to yeast mixture. Stir to combine.
• Add flour, instant coffee, salt, butter, and sift in cocoa powder.
• Mix with dough hook for 6-7 minutes until a soft dough forms.

• Scrape down sides, cover, and let dough rise for 60-90 minutes until doubled.
• Turn out onto cocoa dusted surface and roll to a large rectangle.

• Combine filling ingredients in a bowl and mix well. Spread filling over surface of dough.
• Roll dough tightly into a log and slice into 12 even pieces.

• Arrange slices in a baking dish and allow to rise for 60-90 minutes until puffy. Bake in preheated oven for 30-35 minutes.

Storage

These rolls will keep well at room temperature for 2-3 days if they are covered tightly to prevent drying out. The glaze keeps them pretty moist. Any longer than 3 days and I'd stick them in the refrigerator for up to one week. Give them a few seconds in the microwave to warm them back up.

FAQ

Related - bread & quick bread recipes

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