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chocolate cinnamon rolls. top down view of uncut rolls. all but one has been frosted with white icing. background is pale gray and image is styled with a metal spoon with icing on it.

Chocolate Cinnamon Rolls

Heather Wolf
Indulge in the ultimate chocolaty delight with these decadent Chocolate Cinnamon Rolls. Fusing the deep, intense notes of black cocoa powder with Dutch process cocoa and cinnamon, these swirls of velvety darkness are destined to become your new favorite.
5 from 9 votes
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Course Breads and Rolls
Cuisine American
Servings 10

Ingredients
  

Dough

  • 3/4 cup whole milk
  • 2 1/4 tsp quick rise yeast (1 packet)
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/4 cup unsalted butter melted
  • 2 3/4 cups bread flour unbleached
  • 1/4 cup Hershey's Special Dark Cocoa Powder (Dutch processed cocoa powder)
  • 1/4 cup black cocoa powder
  • 3/4 tsp sea salt fine

Filling

  • 1/4 cup unsalted butter room temperature
  • 1/2 cup dark brown sugar packed
  • 1 tbsp ground cinnamon
  • 1/2 cup mini chocolate chips

Icing

  • 1 cup powdered sugar packed
  • 6 tbsp heavy cream
  • 1 tsp vanilla extract pure

Instructions
 

Chocolate Cinnamon Roll Dough

  • Heat milk in microwave for 40 to 45 seconds or until it's warm to the touch (about 110 degrees).
  • Pour milk into the bowl of an electric mixer then sprinkle with yeast.
  • Add sugar, eggs and melted butter. Whisk until combined.
  • Using a wooden spoon, stir in flour, both cocoa powders and salt until dough begins to form.
    *If you do not have black cocoa powder, substitute Hershey's Special Dark Cocoa Powder. Note that dough will be dark brown instead of black with this ingredient swap.
  • Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
  • If dough sticks to the counter/bottom of the bowl add an additional 2 Tbsp of bread flour and continue kneading until a soft, slightly sticky ball forms.
  • Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise in for 1 hour to 1.5 hours or until doubled in size.

Cinnamon Roll Filling

  • Dust countertop with cocoa powder then roll dough with a rolling pin into a 14 x 9 inch rectangle.
  • Spread softened (not melted!) butter over the surface of dough. Combine brown sugar and cinnamon then sprinkle over buttered dough. Press cinnamon sugar mixture into the butter with your hands then top with mini chocolate chips.
  • Tightly roll the dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut dough into ten 1-inch rolls with a serrated knife or non-minty floss. Fishing line also works great.
  • Grease a round 10-inch baking pan then line with parchment paper. Arrange cinnamon rolls in the pan, swirl-side-up, then cover with plastic wrap and a dry, warm towel. Allow to rise until doubled in size, approximately 30 to 45 minutes.

Bake

  • Preheat oven to 350 degrees.
  • Remove towel and plastic wrap from pan and bake cinnamon rolls for 20 to 25 minutes or until the edges are slightly browned. Avoid overbaking or rolls will be dry.
  • Remove from the oven and allow to rolls to cool in the pan while you make the icing.

Icing

  • Sift powdered sugar into a mixing bowl to remove lumps.
  • Add heavy cream and vanilla then whisk until smooth.
  • Drizzle on warm rolls and enjoy.

Store

  • Cover leftover rolls with plastic wrap then store up to 5 days in the refrigerator.
Keyword chocolate, cinnamon, rolls