Double Chocolate Cinnamon Rolls (Printable Version)

Soft fluffy rolls swirled with chocolate-cinnamon filling and topped with rich cocoa glaze for an indulgent breakfast treat.

# Ingredient List:

→ 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 packed brown sugar
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

→ 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

# How to Make:

01 - Combine flour, cocoa powder, instant yeast, granulated sugar, and salt in a large mixing bowl.
02 - Pour warm milk, melted butter, and egg into the dry ingredients. Stir until a sticky, shaggy dough forms.
03 - Knead by hand on a floured surface or with a stand mixer for 8-10 minutes until smooth and elastic.
04 - Transfer dough to a greased bowl, cover with plastic wrap or towel, and let rise in a warm place until doubled, about 1 hour.
05 - Punch down risen dough and roll into a 16x12-inch rectangle on a lightly floured surface.
06 - Spread softened butter evenly over the surface of the rolled dough.
07 - Stir together brown sugar, cocoa powder, and cinnamon in a small bowl until well combined.
08 - Sprinkle the sugar-cocoa mixture over the buttered dough, then scatter chocolate chips on top.
09 - Starting from one long edge, roll the dough tightly into a log. Slice into 12 equal pieces.
10 - Place rolls in a greased 9x13-inch baking dish. Cover and let rise until puffy, 30-45 minutes.
11 - Heat oven to 350°F.
12 - Bake for 22-25 minutes until rolls are set and lightly golden 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 melted butter worked right into the mix
  • Dark chocolate chips melt into the cinnamon layers creating pockets of gooey richness
  • These freeze beautifully and reheat in the microwave like they were just baked
02 -
  • Use dental floss instead of a knife to slice the rolls, it cuts cleanly without squishing the delicate layers
  • The dough is ready to bake when you gently press it with your finger and the indentation slowly springs back
  • If the glaze is too thick, add milk one teaspoon at a time until it flows like warm honey
03 -
  • Rotate the baking dish halfway through baking so the rolls brown evenly instead of having one burnt corner
  • Let the rolls cool for exactly 10 minutes before glazing, otherwise the glaze melts completely and runs off the sides

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