Chocolate Cinnamon Rolls: the ultimate luxuriously decadent breakfast bun
Chocolate cinnamon rolls are the king of all breakfast buns, just like the traditional recipe. Topped with espresso-flavored icing, chocolate cinnamon rolls are the perfect partner for your morning cup of coffee or when you need an indulgent sweet treat to get you through the rest of the day. They're the perfect ultra-indulgent treat to bake when hosting loved ones over the holidays as a delicious way to start the day.
Chocolate cinnamon rolls are deceptively easy to make. Flavor-wise they're reminiscent of chocolate babka but with plenty of warming cinnamon. And, of course, there's that sweet kiss of espresso icing. Whether you bake them for the holidays or whip up a batch just because, they're guaranteed to be a huge hit with anyone who tries one, especially when served warm!
Top Tips for the Best Chocolate Cinnamon Rolls
Spoon and level the flour when measuring.
Use room temperature ingredients.
Warm the milk to between 100 to 105F. This will help activate the yeast without killing them off.
If the cinnamon rolls are browning too quickly, tent foil over them.
Instead of espresso icing, try a drizzle of chocolate, caramel, or classic vanilla icing.
How to Store Homemade Chocolate Cinnamon Rolls
Cover the cinnamon rolls in plastic wrap, then store them at room temperature for up to three days. They'll last up to five days in the fridge.
Ingredients
How to Make Chocolate Cinnamon Rolls
For the dough
Add the warm milk, and yeast in a bowl.
Add the warm milk, and yeast in a bowl.
Add 2 tablespoons of sugar.
Add 2 tablespoons of sugar.
Combine and leave for 5 to 10 minutes or until frothy.
Combine and leave for 5 to 10 minutes or until frothy.
Pour the rest of the sugar, eggs, and salt into the yeast mixture.
Pour the rest of the sugar, eggs, and salt into the yeast mixture.
Pour in the melted butter.
Pour in the melted butter.
Add 1 cup of flour and mix on medium for 1 minute.
Add 1 cup of flour and mix on medium for 1 minute.
Add 3 cups of flour and mix on low for several minutes until the dough becomes soft, slightly sticky, and pulls away from the sides of the bowl. Mix for 3 more minutes.
Add 3 cups of flour and mix on low for several minutes until the dough becomes soft, slightly sticky, and pulls away from the sides of the bowl. Mix for 3 more minutes.
Cover with plastic wrap.
Cover with plastic wrap.
Place in a warm, draft-free area for 2 hours or until doubled in size.
Place in a warm, draft-free area for 2 hours or until doubled in size.
Spray a casserole dish with cooking spray. Turn the dough out onto a clean work surface. Roll it out to a 10x16-inch rectangle.
Spray a casserole dish with cooking spray. Turn the dough out onto a clean work surface. Roll it out to a 10×16-inch rectangle.
For the filling
Combine butter, sugar, cocoa powder, vanilla, and cinnamon in a bowl until smooth.
Combine butter, sugar, cocoa powder, vanilla, and cinnamon in a bowl until smooth.
Coat the dough with the butter mixture, leaving a 1/2-inch border.
Coat the dough with the butter mixture, leaving a 1/2-inch border.
Scatter the chocolate chips over the butter mixture.
Scatter the chocolate chips over the butter mixture.
Tightly roll up the rectangle into a cylinder.
Tightly roll up the rectangle into a cylinder.
Slice into 9 rolls.
Slice into 9 rolls.
Place the rolls in the baking dish.
Place the rolls in the baking dish.
Cover with plastic wrap and leave to rise for 1 hour or until doubled.
Cover with plastic wrap and leave to rise for 1 hour or until doubled.
Preheat your oven to 350F. Bake the cinnamon rolls for 25 to 28 minutes until they begin to brown. Take the pan out of the oven and set on a rack for 10 minutes.
Preheat your oven to 350F. Bake the cinnamon rolls for 25 to 28 minutes until they begin to brown. Take the pan out of the oven and set on a rack for 10 minutes.
Making the icing and serving Chocolate Cinnamon Rolls
While the rolls are cooling, heat the cream in the microwave for 15 to 30 seconds or until hot. Mix in the espresso powder, powdered sugar, and vanilla extract. Whisk until smooth.
While the rolls are cooling, heat the cream in the microwave for 15 to 30 seconds or until hot. Mix in the espresso powder, powdered sugar, and vanilla extract. Whisk until smooth.
Pour the icing over the cinnamon rolls.
Pour the icing over the cinnamon rolls.
Serve and enjoy!
Serve and enjoy!
Notes
A 9×13-inch baking dish is ideal for baking chocolate cinnamon rolls.
