Chocolate Cinnamon Rolls. Yummy, buttery, sweet cinnamon rolls with a bit of cocoa for a little something extra.
I worked on a few variations on making a Chocolate Cinnamon Roll and this recipe was definitely the family favorite.
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Ingredients needed for the rolls
To make these Chocolate Cinnamon Rolls you will need:
- Milk
- Butter
- Sugar
- Yeast
- Eggs
- Salt
- All-purpose Flour
- Cocoa Powder
- Cinnamon
- Powdered Sugar
How to make the dough
For me, the easiest way to make the dough is in the bread machine. I can just put all the ingredients in there and let the machine do the work.
Put all the ingredients for the Chocolate Cinnamon Rolls dough in the pan in the order the manufacturer recommends. Watch the dough start to mix at first and adjust flour if the dough looks too wet.
With my machine, it takes about 90 minutes for the dough cycle to complete.
A Kitchen Aid mixer with a dough hook works great too!
If you are making the dough by hand, follow these directions:
- Warm the milk and butter. For best results keep the temperature around 110 degrees.
- Add the sugar to the warm milk and butter mixture. Stir and then add the yeast and set aside for a few minutes until it starts to bubble.
- In a large bowl, add the flour and salt. Whisk together.
- Add the eggs to the milk mixture and mix well.
- Add the milk and yeast mixture to the flour and stir until combined.
- Knead the dough for a few minutes. You can either turn it out onto a floured surface or as I have done, knead it right in the bowl. Add a little flour if the dough is too sticky.
- Let the cinnamon roll dough rest, in an oil-coated covered bowl, until double in size.
How to make the cinnamon rolls
Mix together some softened butter or margarine along with sugar, cinnamon, and cocoa powder.
Lightly flour whatever surface you are working on. I usually roll the dough directly on my kitchen counter.
Roll out the dough into a rectangle. About 15 x 18 inches.
Spread a bit of softened butter over the rolled out dough, then coat well with the cinnamon and cocoa mixture.
Now it is time to roll up the dough and cut the rolls!
I like to use a serrated knife to cut the cinnamon roll dough. First, cut the roll in half, then each section in half again. Then, cut each section into thirds. You will end up with 12 rolls.
Put the rolls into a pan that has been coated in non-stick spray. Let the rolls rest and rise for about 30 minutes until double in size.
Bake the Chocolate Cinnamon Rolls and let cool slightly.
Make a simple glaze using powdered sugar and milk. Lightly drizzle the glaze over the top.
Chocolate Cinnamon Rolls
Equipment
- Bread Machine (optional)
- Stand Mixer with Dough Hook, optional
Ingredients
For the dough...
- 1 cup Milk
- 4 tablespoons Butter or margarine softened
- ¼ cup Granulated sugar
- 2 ¼ teaspoons Yeast
- 2 Eggs
- 3 ½ cups All Purpose Flour more if needed
- ½ teaspoon Salt
Extras
- 3 tablespoons Butter or Margarine softened, if you want extra to spread on the dough
For the filling...
- ¼ cup Butter or margarine softened
- ⅓ cup Granulated sugar
- 2 tablespoons Baking cocoa powder unsweetened
- 2 teaspoons Cinnamon
For the glaze...
- 1 ½ cups Powdered sugar
- 1-2 tablespoons Milk just enough to make a consistency to drizzle over rolls. Start with about 1 tablespoon.
Instructions
If using bread machine...
- Put all the ingredients for the dough in your bread machine according to the manufacturer's instructions. Set the machine for dough cycle.
If using a stand mixer...
- Attach the dough hook to your stand mixer.
- Warm the milk and melt the butter, making sure the temperature is about 110 degrees. Add the sugar and yeast. Let stand until the yeast starts to bubble, this will take a few minutes.
- Add the eggs to the yeast mixture and mix well.
- Next, place about 3 cups of flour in the mixing bowl. Add the salt and whisk together. Add the yeast mixture start to mix with the machine on low. Scrap the sides of the bowl if necessary. Gradually add more flour a little at a time until the dough is workable without being too sticky. Let the dough knead in the machine for about 5 minutes. Let the dough rest in a covered, oiled bowl for about 30 -40 minutes.
Making the dough by hand...
- Warm the milk and melt the butter, making sure the temperature is about 110 degrees. Add the sugar and yeast. Let stand until the yeast starts to bubble, this will take a few minutes.
- Add the eggs to the yeast mixture and mix well.
- Place about 3 cups of flour in the mixing bowl. Add the salt and whisk together. Add the yeast mixture and start to mix with a heavy wooden spoon. Gradually add more flour a little at a time until the dough is workable without being too sticky.
- Knead the dough by hand, either in the large bowl or on a floured surface, for about 5 minutes. Let the dough rest in a covered, oiled bowl for about 30 - 40 minutes.
Making the cinnamon rolls...
- Mix together the butter, cocoa powder, sugar, and cinnamon. Set aside until ready to use.
- Roll out the dough into a rectangle, approximately 18" x 15". Spread the softened butter over the dough. Then, spread the cocoa mixture covering as much dough as possible.
- Roll up the dough and slice into 12 pieces. Place rolls into a 13" x 9" pan that has been coated with non-stick spray.
- Let the rolls raise until double in size.
- Bake in a 350 degree oven for 20 - 25 minutes, until golden brown.
- Make the glaze by mixing the powdered sugar with the milk. Drizzle over the slightly cooled cinnamon rolls.
- As with all cinnamon rolls, best served warm. Enjoy!
Notes
Nutrition
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