Decadent Chocolate Cinnamon Rolls
Soft, fluffy cinnamon rolls with a rich chocolate filling and creamy icing. A perfect treat for breakfast or brunch.
Equipment
- Large Mixing Bowl
- 9x13 inch baking pan
- Mixing Spoon
- Measuring cups and spoons
- Rolling Pin
Ingredients
Dough Ingredients
- 1 cup Warm Milk (105-115°F)
- 2 1/4 teaspoons Active Dry Yeast (1 packet)
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 4 tablespoons Melted Unsalted Butter cooled slightly
- 1 teaspoon Salt
- 3 1/2 - 4 cups All-Purpose Flour
Filling Ingredients
- 1/2 cup Unsalted Butter (1 stick), softened
- 3/4 cup Packed Light Brown Sugar
- 2 tablespoons Unsweetened Cocoa Powder
- 1 1/2 teaspoons Ground Cinnamon
Icing Ingredients
- 1 cup Powdered Sugar
- 2-4 tablespoons Milk
- 1 teaspoon Vanilla Extract
Instructions
Instructions
- Combine warm milk, yeast, and sugar in a large bowl. Let stand for 5-10 minutes until foamy.
- Add egg, melted butter, and salt to the yeast mixture. Whisk to combine. Gradually add flour, mixing until a shaggy dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic. Let rise in a warm place for 1-1 ½ hours, or until doubled.
- While the dough rises, cream together butter, brown sugar, cocoa powder, and cinnamon for the filling.
- Punch down the dough, roll it into a 12x18 inch rectangle, spread the filling evenly, and roll it into a log. Cut into 12 slices.
- Place rolls in a greased 9x13 inch pan; let rise for 30-45 minutes, or until almost doubled. Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until golden brown. Let cool for 10 minutes before frosting.
- Whisk together powdered sugar, milk, and vanilla for the icing. Drizzle over warm rolls and serve.
Notes
For a richer chocolate flavor, use dark cocoa powder. You can also add chocolate chips to the filling. Store leftover rolls in an airtight container at room temperature for up to 2 days.