Double Chocolate Cinnamon Rolls (Printable)

Soft, fluffy rolls with chocolate-cinnamon filling and decadent chocolate glaze. Perfect for breakfast or dessert.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 packet (2 1/4 tsp) instant yeast
04 - 1/3 cup granulated sugar
05 - 1/2 tsp salt
06 - 1 cup whole milk, warmed
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature

→ Filling

09 - 1/2 cup brown sugar, packed
10 - 1/4 cup unsweetened cocoa powder
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 cup unsalted butter, softened
13 - 1/2 cup dark chocolate chips

→ Chocolate Glaze

14 - 1 cup powdered sugar
15 - 1/4 cup unsweetened cocoa powder
16 - 2-3 tbsp whole milk
17 - 1/2 tsp vanilla extract

# How To Make It:

01 - Combine flour, cocoa powder, yeast, sugar, and salt in a large bowl.
02 - Add warm milk, melted butter, and egg to the dry mixture. Stir until a sticky dough forms.
03 - Knead by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in volume, approximately 1 hour.
05 - Punch down dough and roll out on a floured surface into a 16x12-inch rectangle.
06 - Spread softened butter evenly over the rolled dough surface.
07 - Mix brown sugar, cocoa powder, and cinnamon. Sprinkle mixture evenly over the buttered dough.
08 - Scatter dark chocolate chips over the sugar-cocoa mixture.
09 - Starting from the long edge, roll up the dough tightly into a log. Slice into 12 equal rolls.
10 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise until puffy, approximately 30-45 minutes.
11 - Preheat oven to 350°F.
12 - Bake for 22-25 minutes until rolls are set and lightly browned.
13 - While rolls cool slightly, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
14 - Drizzle glaze generously over warm rolls before serving.

# Expert Tips:

01 -
  • They are the perfect hybrid of chocolate croissant meets cinnamon roll with none of the fussy pastry technique
  • The chocolate cinnamon filling creates these gorgeous swirls that make everyone think you spent hours on them
02 -
  • The dough will feel sticky and that is exactly right so resist adding more flour or your rolls will be tough
  • Letting the rolls cool for just 10 minutes before glazing keeps the glaze from melting completely off
03 -
  • Use dental floss to slice the rolls instead of a knife for perfect cuts without squishing the dough
  • Place your baking dish on a sheet pan while rising to catch any butter that might bubble over

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