Double Chocolate Cinnamon Rolls (Printable)

Soft fluffy rolls swirled with chocolate-cinnamon filling and decadent glaze

# 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

# Steps:

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

# Expert Advice:

01 -
  • The chocolate dough stays incredibly soft and tender thanks to the cocoa powder balancing the flour structure
  • That moment when you pull them from the oven and the chocolate chips have created little pools of melted goodness throughout the spiral
02 -
  • Dough temperature matters, if your milk is too hot it will kill the yeast, too cold and the dough takes forever to rise
  • Roll the dough tightly but not so tight that the filling squeezes out the ends
03 -
  • Dont overbake these rolls, they continue cooking slightly as they cool and you want them to stay soft
  • If the glaze seems too thick, add milk one teaspoon at a time until it reaches pourable consistency

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