Double Chocolate Cinnamon Rolls (Print Page)

Soft, fluffy swirled rolls with chocolate-cinnamon filling and 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 teaspoons) instant yeast
04 - 1/3 cup granulated sugar
05 - 1/2 teaspoon 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 teaspoons 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 tablespoons whole milk
17 - 1/2 teaspoon vanilla extract

# Directions:

01 - Combine flour, cocoa powder, yeast, sugar, and salt in a large mixing bowl.
02 - Pour in warm milk, melted butter, and egg. Stir until a sticky, cohesive dough forms.
03 - Knead by hand on a floured surface or with a stand mixer for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm area until doubled in volume, approximately 1 hour.
05 - Punch down risen dough and roll into a 16x12-inch rectangle on a lightly floured surface.
06 - Spread softened butter evenly across the entire surface of the rolled dough.
07 - Stir together brown sugar, cocoa powder, and cinnamon in a small bowl.
08 - Sprinkle the sugar-cocoa mixture over the buttered dough, then scatter chocolate chips on top.
09 - Starting from a long edge, roll the dough tightly into a log. Cut into 12 equal portions.
10 - Place rolls in a greased 9x13-inch baking dish. Cover and let rise until puffy, 30 to 45 minutes.
11 - Heat oven to 350°F.
12 - Bake for 22 to 25 minutes until rolls are set and lightly golden brown on top.
13 - While rolls cool slightly, whisk powdered sugar, cocoa powder, milk, and vanilla until smooth.
14 - Drizzle chocolate glaze generously over warm rolls before serving.

# Expert Tips:

01 -
  • The dough stays incredibly soft thanks to the cocoa powder, which actually tenderizes the gluten structure
  • Double chocolate means you get the deep flavor of cocoa in both dough and filling plus pockets of melted dark chocolate
02 -
  • Warm milk should feel like bath temperature, about 100 to 110°F, anything hotter will kill your yeast
  • The dough will feel sticky and that's exactly right, don't keep adding flour or your rolls will be tough
03 -
  • Use dental floss or unflavored thread to slice the rolls neatly instead of a knife
  • Rotate the pan halfway through baking if your oven has hot spots

Return