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Freshly baked chocolate cinnamon rolls topped with creamy glaze, warm and gooey for a perfect homemade treat

Chocolate Cinnamon Rolls

These Chocolate Cinnamon Rolls are soft, fluffy, and filled with a luscious chocolate-cinnamon swirl, topped with creamy glaze. Perfect for holiday mornings or weekend baking! Make them today and treat yourself to the ultimate indulgence.

  • Total Time: 4 hours 5 minutes
  • Yield: 12 rolls

Ingredients

Scale

For the Dough:

  • 40 g (⅓ cup) bread flour

  • 240 g (1 cup) water

  • 7 g (1 packet) instant yeast

  • 60 g (¼ cup) warm water

  • 100 g (½ cup) granulated sugar

  • 500 g (4 cups) bread flour

  • 2 large eggs

  • 60 g (¼ cup) canola oil

  • 3 tbsp milk powder or buttermilk powder

  • ½ tsp fine sea salt

  • 2 tsp pure vanilla extract

For the Filling:

  • 85 g (6 tbsp) unsalted butter

  • 85 g dark chocolate, chopped

  • 40 g (⅓ cup) powdered sugar

  • 35 g (⅓ cup) cocoa powder

  • 2 tsp ground cinnamon

  • Pinch of fine sea salt

  • 1 tsp pure vanilla extract

  • ½ cup heavy cream (optional, for extra gooey rolls)

For the Glaze:

  • 2 tbsp cream cheese, softened

  • 1 cup powdered sugar

  • 1 tsp vanilla bean paste or extract

  • Pinch of salt

  • 2–4 tbsp milk

  • 2 tbsp cocoa powder (optional for chocolate glaze)

Instructions

  1. Prepare the Tangzhong:
    Whisk together 40 g bread flour and 240 g water in a small pot. Cook over medium heat, stirring, until thick and pasty. Let it cool slightly.

  2. Activate the Yeast:
    Mix yeast with 60 g warm water and a pinch of sugar. Let sit for 5 minutes until foamy.

  3. Make the Dough:
    In a stand mixer, combine the tangzhong, yeast, eggs, sugar, oil, milk powder, salt, vanilla, and flour. Knead for 5–7 minutes until a soft dough forms. Place in an oiled bowl, cover, and let rise for 2 hours or until doubled.

  4. Prepare the Filling:
    Melt butter and chocolate together, then stir in powdered sugar, cocoa, cinnamon, salt, and vanilla. Adjust with a splash of milk if needed.

  5. Shape the Rolls:
    Roll dough into a 13×20-inch rectangle. Spread filling evenly, then roll into a log. Slice into 1-inch rounds.

  6. Second Rise:
    Arrange slices in a greased 9×13-inch pan, cover, and let rise for 45–60 minutes, or until puffy.

  7. Bake:
    Preheat oven to 350°F (175°C). Pour ½ cup heavy cream over the rolls (optional) and bake for 30–35 minutes until golden.

  8. Glaze & Serve:
    Whisk glaze ingredients and drizzle over warm rolls. Serve immediately or store airtight.

Notes

  • Make Ahead: Prepare the rolls the night before, refrigerate, and bake fresh in the morning.

  • Flavor Boost: Add a pinch of espresso powder to enhance chocolate flavor.

  • Storage: Keep in an airtight container for 2 days. Warm in the microwave for 20 seconds before serving.

  • Substitution: Swap dark chocolate for milk chocolate if you prefer sweeter rolls.

  • Author: SOFIA
  • Prep Time: 30 minutes
  • Rest Time: 3 hours
  • Cook Time: 35 minutes
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://www.fastzestyrecipes.com/chocolate-cinnamon-rolls/