Description
These delicious Chocolate Cinnamon Rolls combine classic cinnamon-sugar filling with rich cocoa powder and a hazelnut spread glaze for a decadent twist on traditional rolls. Soft, fluffy, and perfectly sweetened, they’re ideal for breakfast or dessert and pair wonderfully with coffee or hot chocolate.
Ingredients
Scale
Dough
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 packet instant yeast (2 1/4 tsp)
- 1/2 tsp salt
- 1 cup warm milk (110°F)
- 1/3 cup unsalted butter, melted
- 1 large egg
Filling
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- Optional: 1/2 cup crushed nuts (e.g., hazelnuts or pecans)
Icing
- 1 cup powdered sugar
- 1/4 cup hazelnut spread (e.g., Nutella)
- 2-3 tbsp milk
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, instant yeast, and salt to combine. Pour in the warm milk, melted butter, and egg, stirring until a soft dough forms. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
- Make the Filling: While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl to create the cinnamon sugar mixture.
- Assemble the Rolls: After the dough has risen, roll it out on a floured surface into a 12×18 inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, and if using, evenly distribute the crushed nuts. Starting from one of the long edges, roll the dough tightly into a log. Cut the rolled dough into 12 equal slices to form the rolls.
- Second Rise: Place the rolls in a greased baking dish, leaving some space between each roll to allow room for expansion. Cover the dish and let the rolls rise again for about 30 minutes until puffed up.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for approximately 25 minutes or until they turn golden brown on top and are cooked through.
- Make the Icing: While the rolls bake, whisk together the powdered sugar, hazelnut spread, and 2 to 3 tablespoons of milk in a bowl until smooth and creamy.
- Glaze the Rolls: Allow the rolls to cool slightly after baking. Drizzle the hazelnut glaze generously over the warm rolls to finish.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm, accompanied ideally by coffee or hot chocolate for a comforting treat.
Notes
- You can substitute hazelnut spread with any chocolate or nut butter of your choice for the icing.
- Allowing the rolls to cool slightly before glazing prevents the icing from melting too much and keeps it glossy.
- For an extra crunch, add chopped nuts like pecans or hazelnuts into the filling.
- Ensure the milk is warm but not hot when mixing with yeast to avoid killing the yeast.
- These rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
