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Gooey, Bakery-Style Chocolate Cinnamon Rolls with Triple Chocolate Glaze

Close-up of a single, gooey chocolate cinnamon rolls smothered in rich, melted chocolate glaze on a white plate.
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Make soft, fluffy chocolate cinnamon rolls with a rich cocoa dough and a gooey chocolate cinnamon filling. Top these decadent pastries with a luscious chocolate glaze for the ultimate sweet treat.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 1/4 cup heavy cream (for glaze)
  • 4 ounces bittersweet chocolate, chopped (for glaze)
  • 1 cup powdered sugar (for glaze)

Instructions

  1. Combine the warm milk, yeast, and 1 tablespoon of the granulated sugar in a large bowl. Let stand for 5 to 10 minutes until foamy.
  2. Whisk in the remaining granulated sugar, egg, melted butter, and vanilla extract into the yeast mixture.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth.
  6. Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
  7. Spread the cinnamon-butter mixture evenly over the dough, leaving a small border on one long edge. Sprinkle the chocolate chips over the butter mixture.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for 30 to 45 minutes.
  10. Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes until cooked through.
  11. Prepare the glaze: Heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Whisk in the powdered sugar until the glaze is uniform.
  12. Drizzle the warm chocolate glaze over the warm rolls immediately after removing them from the oven. Serve warm.

Notes

  • For extra gooey rolls, slightly underbake them by 2 minutes and let them finish setting under the glaze.
  • You can substitute Nutella for the chocolate chips in the filling for a different flavor profile.
  • If you prefer a thicker frosting instead of a glaze, increase the powdered sugar in the glaze mixture by 1/2 cup and reduce the heavy cream slightly.

Nutrition

Find it online: https://mdlatdmm.com/chocolate-cinnamon-rolls-recipe/