Double Chocolate Cinnamon Rolls

Name: Double Chocolate Cinnamon Rolls
Prep time: 50 min
Cook time: 25 min
Total time: 165 min
Yield: 12
Cuisine: American
Ingredients: 400 g All-purpose flour; 50 g Unsweetened cocoa powder (For the dough); 40 g Granulated sugar (For the dough); 1 Egg; 70 g Unsalted butter (Softened, for the dough); 240 ml Warm milk; 21 g Active dry yeast; 1 tsp Vanilla extract (For the dough); 1/2 tsp Salt (For the dough); 60 g Unsalted butter (Melted, for the filling); 100 g Brown sugar (For the filling); 30 g Unsweetened cocoa powder (For the filling); 50 g Chocolate chips (Optional, for the filling); 100 g Cream cheese (Softened, for the frosting); 50 g Unsalted butter (Softened, for the frosting); 150 g Powdered sugar (For the frosting); 1 tsp Vanilla extract (For the frosting); 50 g Dark chocolate (Melted, for the frosting); 1-2 tbsp Milk (For the frosting, as needed)

Indulge in these rich and decadent double chocolate cinnamon rolls, featuring a soft, fluffy chocolate dough, a luscious chocolate-sugar filling, and a creamy chocolate cream cheese frosting. Perfect for a special breakfast or dessert, this recipe guides you through creating these irresistible sweet treats from scratch, ensuring every bite is a delightful cocoa experience.

#Cinnamon Rolls

#Chocolate

#Double Chocolate

#Baking

#Dessert

#Sweet

#Breakfast

#Brunch

Kneading the rich chocolate dough

Recipe Information

50m

Prep Time

25m

Cook Time

2h 45m

Total Time

Servings

Medium

American

French

Nutrition (per serving)

420

Calories

Protein

55g

Carbs

20g

Fat

Dough rolled out and spread with chocolate filling

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Unbaked cinnamon rolls ready for the oven

Instructions

0/13 completed

1
In a large bowl, combine the warm milk, yeast, and 40g of granulated sugar. Stir gently and let it sit for 5 minutes until the yeast is foamy.
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5m
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In a large bowl, combine the warm milk, yeast, and 40g of granulated sugar. Stir gently and let it sit for 5 minutes until the yeast is foamy.
5m
Ensure the milk is warm (not hot) to activate the yeast properly.
2
Add the egg and 1 teaspoon of vanilla extract to the yeast mixture. Mix well. Then, add the flour, 50g of unsweetened cocoa powder, and salt. Mix until just combined.
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5m
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Add the egg and 1 teaspoon of vanilla extract to the yeast mixture. Mix well. Then, add the flour, 50g of unsweetened cocoa powder, and salt. Mix until just combined.
5m
Scrape down the sides of the bowl to ensure all ingredients are incorporated.
3
Add the 70g of softened butter to the dough mixture. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky.
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10m
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Add the 70g of softened butter to the dough mixture. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky.
10m
Kneading develops the gluten, which gives the rolls their chewy texture.
4
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
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1h
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Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
1h
A slightly warm oven (turned off) or microwave can create a good proofing environment.
5
While the dough is proofing, prepare the filling: In a small bowl, combine 60g melted butter, 100g brown sugar, 30g unsweetened cocoa powder, and optional chocolate chips. Mix until well combined.
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5m
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While the dough is proofing, prepare the filling: In a small bowl, combine 60g melted butter, 100g brown sugar, 30g unsweetened cocoa powder, and optional chocolate chips. Mix until well combined.
5m
Ensure butter is fully melted but not hot, to avoid dissolving the sugar too much.
6
Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a large rectangle (approx. 12x18 inches).
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5m
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Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a large rectangle (approx. 12x18 inches).
5m
Try to keep the rectangle as even as possible for uniform rolls.
7
Evenly spread the chocolate-sugar filling over the entire surface of the dough, leaving a small border on one long edge.
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3m
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Evenly spread the chocolate-sugar filling over the entire surface of the dough, leaving a small border on one long edge.
3m
Use an offset spatula for easy and even spreading.
8
Starting from the long edge opposite the border, tightly roll the dough into a log.
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2m
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Starting from the long edge opposite the border, tightly roll the dough into a log.
2m
Roll tightly to prevent gaps in the finished cinnamon rolls.
9
Slice the log into 12-15 equal pieces, approximately 1 to 1.5 inches thick. Place the rolls in a lightly greased 9x13 inch baking dish.
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5m
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Slice the log into 12-15 equal pieces, approximately 1 to 1.5 inches thick. Place the rolls in a lightly greased 9x13 inch baking dish.
5m
A sharp, un-serrated knife or dental floss works best for clean cuts.
10
Cover the baking dish and let the rolls rise in a warm place for another 30 minutes, or until puffy.
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30m
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Cover the baking dish and let the rolls rise in a warm place for another 30 minutes, or until puffy.
30m
Preheat your oven during the last 10-15 minutes of this second rise.
11
Preheat oven to 190°C (375°F). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
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25m
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Preheat oven to 190°C (375°F). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
25m
If the tops brown too quickly, you can loosely tent them with foil.
12
While the rolls are baking, prepare the chocolate cream cheese frosting: In a medium bowl, beat together 100g softened cream cheese, 50g softened butter, 150g powdered sugar, 1 teaspoon vanilla extract, and 50g melted dark chocolate until smooth. Add 1-2 tablespoons of milk, if needed, to reach desired consistency.
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10m
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While the rolls are baking, prepare the chocolate cream cheese frosting: In a medium bowl, beat together 100g softened cream cheese, 50g softened butter, 150g powdered sugar, 1 teaspoon vanilla extract, and 50g melted dark chocolate until smooth. Add 1-2 tablespoons of milk, if needed, to reach desired consistency.
10m
Ensure cream cheese and butter are at room temperature for a smooth, lump-free frosting.
13
Once the cinnamon rolls are out of the oven, let them cool slightly for a few minutes, then spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately.
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5m
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Once the cinnamon rolls are out of the oven, let them cool slightly for a few minutes, then spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately.
5m
Frosting warm rolls allows it to melt slightly, creating a delicious glaze.