Description
Indulge in these irresistible chocolate cinnamon rolls that are soft, gooey, and rich with layers of cinnamon, cocoa, and melty chocolate chips. Perfectly tender dough rolled with a luscious chocolate cinnamon filling, baked to golden perfection, and topped with your choice of classic glaze, cream cheese icing, or warm chocolate ganache for an unforgettable sweet treat.
Ingredients
Scale
Dough:
- 1 cup warm milk (110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- â…“ cup unsalted butter, melted
- 1 teaspoon salt
- 4 cups all-purpose flour (plus more for dusting)
Filling:
- â…“ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsweetened cocoa powder
- ¾ cup semisweet chocolate chips or chunks
Toppings (choose one):
- Classic glaze: 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla extract
- Cream cheese icing: 4 oz cream cheese + 2 tbsp butter + ¾ cup powdered sugar + 1 tsp vanilla extract
- Chocolate ganache: ¾ cup chocolate chips + ½ cup heavy cream (heated and poured over)
Instructions
- Activate Yeast: In a mixing bowl, combine warm milk and granulated sugar. Stir in the active dry yeast and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: Add eggs, melted butter, salt, and 3 cups of the flour to the yeast mixture. Mix on low speed until combined, then gradually add the remaining 1 cup flour. Knead the dough for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
- Shape & Fill: Punch down the dough and roll it out into a 16×12-inch rectangle on a lightly floured surface. Spread the softened butter evenly over the dough. In a small bowl, mix brown sugar, ground cinnamon, and unsweetened cocoa powder, then sprinkle this mixture evenly over the buttered dough. Top with semisweet chocolate chips evenly distributed.
- Roll & Slice: Roll the dough tightly from the long side into a log shape. Using a sharp knife or floss, slice the log into 12 even pieces. Arrange the rolls cut-side up in a greased 9×13-inch baking pan.
- Second Rise: Cover the pan and let the rolls rise again for 30–45 minutes, or until they become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until the tops are golden brown and the rolls are cooked through.
- Finish & Serve: Allow the rolls to cool slightly before drizzling with the classic glaze, spreading cream cheese icing, or pouring warm chocolate ganache over the top. Serve warm for the best gooey and rich experience.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading the dough sufficiently develops gluten for a tender, chewy texture.
- Letting rolls rise twice contributes to their light and fluffy consistency.
- Customize toppings based on your preference or try all three for variety.
- Store leftovers in an airtight container and reheat gently to maintain softness.
- For extra gooeyness, add more chocolate chips inside the filling.
