Chocolate Cinnamon Rolls Glaze (Print View)
Tender rolls swirled with chocolate, cinnamon, and topped with smooth chocolate glaze for a rich morning treat.
# What You'll Need:
→ Chocolate Cinnamon Roll Filling
01 -
2/3 cup packed light brown sugar
02 -
2 tablespoons black cocoa powder
03 -
1 teaspoon ground cinnamon
04 -
1/4 cup unsalted butter, softened
→ Chocolate Cinnamon Roll Dough
05 -
3 1/4 cups all-purpose flour, plus up to 1/2 cup additional flour as needed
06 -
1/2 cup unsweetened cocoa powder, sifted
07 -
2 teaspoons instant dry yeast or 1 packet
08 -
1 teaspoon fine salt
09 -
1 teaspoon instant espresso or coffee
10 -
1 cup whole milk
11 -
1/2 cup granulated sugar
12 -
1/4 cup unsalted butter, at room temperature
13 -
1 large egg, at room temperature
→ Chocolate Glaze
14 -
1 tablespoon unsalted butter, at room temperature
15 -
2/3 cup milk or dark chocolate chips
16 -
3 tablespoons whole milk
17 -
1 cup powdered sugar
18 -
1 teaspoon vanilla extract or vanilla bean paste
# Directions:
01 -
In a medium bowl, thoroughly mix the packed light brown sugar, black cocoa powder, and ground cinnamon. Set aside for use once the dough is ready.
02 -
In a large bowl or stand mixer, add flour, unsweetened cocoa powder, instant dry yeast, instant coffee, and fine salt. Stir until combined.
03 -
In a separate microwave-safe bowl, combine whole milk, granulated sugar, and unsalted butter. Microwave on high for 60 to 90 seconds until warm to the touch. Stir to integrate.
04 -
Gradually pour the warm milk mixture into the dry ingredients. Mix on medium speed with a dough hook until a cohesive dough begins to form.
05 -
Incorporate the large egg and mix on low speed until a sticky dough ball is achieved. Increase to medium speed and knead for 2 to 3 minutes until the dough is elastic, adding additional flour one tablespoon at a time as needed until the dough is tacky but not sticky.
06 -
Cover the bowl with plastic wrap and let the dough rest for 15 minutes to allow the gluten to relax.
07 -
Generously flour a work surface and roll the dough into a 12 x 18 inch rectangle approximately 1/4 inch thick.
08 -
Evenly spread the softened butter over the dough, leaving a 1 inch strip uncovered along one long edge. Sprinkle the prepared chocolate cinnamon filling over the butter and gently press it down.
09 -
Roll the dough into a tight log from the covered long edge toward the uncovered strip. Cut into 9 equal pieces using non-flavored dental floss.
10 -
Place the rolls into a greased 8 x 8 inch square pan. Cover with foil and place in a preheated (then turned off) oven at 200°F for 30 minutes or until rolls have risen.
11 -
Remove the pan from the oven and discard the foil. Preheat oven to 350°F. Once preheated, bake the rolls for 26 to 32 minutes until set and cooked through to desired doneness.
12 -
In a medium bowl, combine unsalted butter, chocolate chips, and whole milk. Microwave on medium-high for 60 seconds, then whisk until smooth and melted. Add powdered sugar and vanilla extract, stirring until the glaze is silky.
13 -
Let the cinnamon rolls cool 5 to 10 minutes, then drizzle generously with chocolate glaze before serving warm.
# Notes:
01 -
For the most tender results, avoid over-mixing the dough and ensure it is tacky but not sticky before leaving to rise.