Chocolate Cinnamon Rolls Glaze (Print Version)

# Ingredients:

→ 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 more as needed
06 - 1/2 cup unsweetened cocoa powder, sifted
07 - 2 teaspoons or 1 packet instant dry yeast
08 - 1 teaspoon fine salt
09 - 1 teaspoon instant espresso powder or instant 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

# Instructions:

01 - In a medium bowl, thoroughly combine packed light brown sugar, black cocoa powder, and ground cinnamon. Set aside until required.
02 - In the bowl of a stand mixer or a large bowl, add all-purpose flour, sifted unsweetened cocoa powder, instant dry yeast, instant espresso powder, and fine salt. Mix briefly to blend.
03 - In a microwave-safe bowl, place whole milk, granulated sugar, and unsalted butter. Heat for 60–90 seconds on high, until warm to the touch but not hot. Stir to dissolve the sugar and melt the butter.
04 - Gradually pour the warm milk mixture into the dry ingredients while mixing on medium speed with a dough hook attachment. Continue to mix until a shaggy dough forms.
05 - Add the large egg and mix on low speed until combined. Increase to medium speed, kneading for 2–3 minutes until the dough is elastic and cohesive.
06 - Add additional flour 1 tablespoon at a time as needed, mixing until the dough pulls away from the sides of the bowl and feels tacky but not sticky when touched.
07 - Cover the bowl with plastic wrap and allow the dough to rest for 15 minutes at room temperature to relax the gluten.
08 - Generously flour the work surface and roll the dough into a rectangle approximately 12 x 18 inches (30 x 46 cm) and 0.5 cm thick. Spread softened unsalted butter evenly over the surface, leaving a 2.5 cm strip along one long edge unbuttered.
09 - Distribute the chocolate cinnamon filling evenly across the buttered area. Gently pat it down, then tightly roll the dough from the long edge toward the uncovered strip, forming a log.
10 - Using unflavored dental floss or a sharp knife, slice the log into 9 equal pieces. Arrange in a greased 8 x 8 inch (20 x 20 cm) square baking pan.
11 - Preheat the oven to 200°F (95°C). Cover the pan with foil and place in the turned-off oven. Let the rolls rise for 30 minutes, or until noticeably puffy.
12 - Remove the pan and foil. Preheat the oven to 350°F (175°C). Once the oven is ready, bake the rolls for 26–32 minutes until set but still tender.
13 - In a microwave-safe bowl, combine unsalted butter, chocolate chips, and whole milk. Heat on medium-high for 60 seconds, stirring until the chocolate is fully melted.
14 - Add powdered sugar and vanilla extract to the melted chocolate mixture. Stir or whisk until smooth and glossy.
15 - Allow baked cinnamon rolls to cool for 5–10 minutes. Drizzle with the chocolate glaze and serve while warm.

# Notes:

01 - For best results, use unflavored dental floss to neatly slice the rolled dough.
02 - Allow cinnamon rolls to rest before glazing to prevent the topping from melting entirely.

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