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Irresistible Chocolate Cinnamon Rolls

These rolls combine the tender texture of cinnamon rolls with rich chocolate, creating a comforting and decadent treat perfect for morning or dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all purpose flour
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk warm (about 110°F or 43°C)
  • 1/3 cup unsalted butter, melted
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
Filling Ingredients
  • 3/4 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/2 cup unsweetened cocoa powder
  • 1 cup semi-sweet chocolate chips
Glaze Ingredients
  • 1 cup powdered sugar for glaze
  • 2-3 tablespoons milk for glaze

Method
 

Prepare the Dough
  1. In a small saucepan, heat the milk until warm (about 110 degrees F or 43 degrees C). Remove from heat.
  2. In a small bowl, combine the milk with sugar and yeast. Let it sit for 5-10 minutes until bubbly.
Mix Dry Ingredients
  1. In a large bowl, whisk together flour, salt, and cocoa powder.
Combine Wet Ingredients
  1. In another bowl, mix the melted butter, eggs, and vanilla extract. Add the yeast mixture once it is frothy.
Combine Mixtures
  1. Gradually add the wet mixture to the dry ingredients, mixing until a sticky dough forms.
Knead the Dough
  1. Transfer the dough to a floured surface. Knead for about 5-7 minutes until smooth and elastic.
Let It Rise
  1. Place the kneaded dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Filling
  1. In a small bowl, mix brown sugar and cinnamon.
Roll Out the Dough
  1. Once the dough has risen, punch it down, then roll it out on a floured surface into a large rectangle (approximately 16×24 inches).
Add the Filling
  1. Brush the dough with melted butter, then sprinkle the cinnamon sugar mixture evenly over the top. Finally, sprinkle chocolate chips over the filling.
Roll the Dough
  1. Starting from one long side, tightly roll the dough into a log. Pinch the seams to seal.
Cut into Rolls
  1. Using a sharp knife, cut the log into 12 equal pieces. Place them cut side up in a greased baking dish.
Second Rise
  1. Cover the dish loosely with plastic wrap or a towel, allowing the rolls to rise for another 30-45 minutes.
Preheat the Oven
  1. While the dough is rising, preheat your oven to 350 degrees F (175 degrees C).
Bake the Rolls
  1. Bake the rolls for 25-30 minutes or until golden brown on top.
Prepare the Glaze
  1. While the rolls are baking, mix powdered sugar with 2-3 tablespoons of milk until smooth.
Cool and Drizzle
  1. Once the rolls are out of the oven, let them cool for about 10-15 minutes before drizzling the glaze generously over the top.

Notes

For best results, use warm milk to activate the yeast and room-temperature butter and eggs to ensure a smooth dough. Store leftovers at room temperature in an airtight container for up to 24 hours, or refrigerate for longer storage.