Chocolate Cinnamon Rolls Glaze

These fluffy chocolate cinnamon rolls hit every craving with a soft cocoa-infused dough and dark chocolate cinnamon sugar swirled through every bite. A generous drizzle of silky chocolate glaze finishes them off for a showstopping breakfast or cozy afternoon treat.

My friends beg for these when I host brunch because they are unlike any classic cinnamon roll but still feel familiar and comforting. The smell alone makes the house feel warm and special.

Ingredients

• All-purpose flour: gives structure and softness to the dough Choose unbleached flour for springy texture
• Unsweetened cocoa powder: brings rich chocolate notes Use a high quality Dutch process for deeper color
• Instant dry yeast: helps the rolls rise light and fluffy Make sure your yeast is fresh for the best lift
• Fine salt: balances flavors and sharpens sweetness
• Granulated sugar: sweetens the dough
• Instant espresso or coffee: deepens the chocolate flavor and rounds out the cinnamon
• Whole milk: adds richness and softness to the dough Always use whole milk for tender results
• Unsalted butter: keeps everything rich and adds buttery flavor Use the best butter you can find
• Large egg: binds ingredients and helps create tender crumbs Pick farm fresh eggs for flavor
• Light brown sugar: in the filling drives warmth and caramel undertones Look for soft moist brown sugar
• Black cocoa powder: delivers intense chocolate filling This is what sets the rolls apart in flavor and color
• Ground cinnamon: offers that classic spice Try Ceylon cinnamon if possible for gentle heat
• Milk or dark chocolate chips: make a creamy glossy glaze Choose your favorite chocolate for glaze
• Powdered sugar: sweetens and thickens the glaze
• Vanilla extract: makes the glaze wonderfully fragrant Use real vanilla for best taste

Step-by-Step Instructions

Make the Chocolate Cinnamon Roll Filling:

Mix together light brown sugar black cocoa powder and ground cinnamon in a bowl Blend until evenly combined and set aside for later

Prepare and Mix the Dough:

In a large bowl or stand mixer combine flour sifted cocoa powder instant yeast instant espresso and salt Stir well so everything is evenly distributed

Warm Wet Ingredients:

In another bowl combine whole milk granulated sugar and unsalted butter Microwave until warm to the touch Stir so butter melts and combines

Form the Dough:

Slowly pour the warm milk mixture into the dry ingredients mixing with a dough hook until a shaggy dough forms

Add the Egg:

Crack a large egg into the bowl and mix on low until a sticky dough comes together The mixture will cling to itself but not to the sides of the bowl

Knead Until Elastic:

Continue to mix on medium speed for about three minutes Add extra flour one tablespoon at a time if dough is too sticky You want it tacky but not sticking to your finger

Let Dough Rest:

Cover the bowl with plastic wrap and let the dough rest for fifteen minutes The dough will relax and be easier to roll The wrap may collect steam from the warmth

Shape and Fill:

Generously flour your work surface Roll the dough into a rectangle about twelve by eighteen inches and half a centimeter thick Spread softened butter over all but a one inch strip Roll the dough up from the long side toward the uncovered edge

Cut and Arrange:

Slice the rolled dough into nine equal pieces using dental floss for clean cuts Place each piece in a greased square pan with swirls facing up

First Rise:

Cover tightly with foil Place in a warm oven turned off and let rise for thirty minutes You want the rolls puffy and slightly touching

Bake:

Take pan from oven and remove foil Heat oven to three hundred fifty degrees Fahrenheit Return pan and bake for twenty six to thirty two minutes The rolls should be set and just slightly golden at edges

Make the Chocolate Glaze:

In a bowl combine unsalted butter chocolate chips and milk Microwave until chips are melted Stir smooth Add powdered sugar and vanilla blending until silky

Glaze and Serve:

Let rolls cool for five to ten minutes Drizzle warm glaze generously over the top Serve when still soft and just a little gooey

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You Must Know

My favorite part is the swirl of deep chocolate filling which always makes the first cut so dramatic to present I still remember my niece’s face the first time she got a whole warm roll all to herself

Storage tips

Let cinnamon rolls cool completely before covering Store them in an airtight container at room temperature for up to two days For longer storage wrap them well and freeze Up to three months works best Reheat gently to restore softness and glaze after warming

Ingredient substitutions

You can swap black cocoa for regular Dutch process cocoa with slightly less dramatic color For the filling try chopped semisweet chocolate if you lack chips Almond milk will work in place of whole milk but choose full fat for tenderness No espresso Just add a touch more cocoa and a little extra cinnamon

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Serving suggestions

These are excellent served warm with extra glaze or a scoop of vanilla ice cream on top For a brunch spread pair them with fresh berries and coffee The rolls slice easily making them fun for sharing or as a special gift

Cultural context

Cinnamon rolls have long been a beloved treat in American kitchens but this version brings together classic comfort with a chocolate twist Taking inspiration from European cocoa bread and American cinnamon buns these rolls merge two breakfasts into a true celebration food

Frequently Asked Questions

→ How do I get a soft, fluffy dough?

Ensure the dough ingredients are at room temperature, knead until elastic, and allow proper rising time so the gluten develops and the rolls bake up pillowy.

→ Is it necessary to use espresso powder?

Espresso enhances the chocolate flavor, but you can omit it or substitute with instant coffee if preferred, without affecting texture.

→ Can I use milk chocolate instead of dark chocolate for the filling?

Absolutely. Milk chocolate will create a sweeter taste, while dark chocolate offers a richer flavor. Choose based on preference.

→ What’s the best way to cut the dough log cleanly?

Using unflavored dental floss to slice ensures even pieces and prevents squishing the dough, for uniform, attractive rolls.

→ How do I know when the rolls are done baking?

Bake until the rolls look set and slightly golden on the edges. The center rolls should feel firm but still tender to the touch.

→ Can the dough be made ahead?

Yes. Allow the shaped, unbaked rolls to rise overnight in the refrigerator, then bake freshly in the morning for convenience.