Description
Indulge in the ultimate comfort dessert with these Decadent Chocolate Cinnamon Rolls. Each roll is a harmonious blend of rich, melted chocolate and the warm spice of cinnamon, all wrapped in a soft, buttery dough. Topped with a luscious espresso-infused glaze, these rolls offer a delightful balance of sweetness and depth of flavor.
Perfect for a cozy breakfast or a sweet afternoon treat, these chocolate cinnamon rolls are sure to impress your family and friends. The preparation process is simple, and the result is a batch of rolls that are not only delicious but also visually stunning. Serve them warm, straight out of the oven, and watch them disappear within minutes!
Ingredients
Dough:
1 cup warm milk (110°F)
2 1/2 tsp active dry yeast (1 package)
2 large eggs, room temperature
5 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup granulated sugar
4 cups all-purpose flour
1 tsp salt
Filling:
6 tbsp unsalted butter, softened
1/2 cup dark brown sugar
2 tbsp unsweetened cocoa powder
1/2 tbsp cinnamon
1/2 tsp pure vanilla extract
4 oz semi-sweet chocolate bar, chopped
Topping & Glaze:
1 package of espresso (.09 oz) + 1/2 cup hot water, combined
1/2 cup heavy cream
1 1/4 cups powdered sugar
1/2 tbsp cocoa powder
Optional: chocolate drizzle
Instructions
In a small bowl, microwave the milk to 110°F for 60 seconds.
Place warm milk and yeast into the bowl of a stand mixer fitted with a paddle attachment and let it sit for 10 minutes.
Add eggs, melted butter, sugar, and vanilla extract to the mixture and beat just until combined.
Slowly add flour and salt mixture, one cup at a time, until incorporated. Let it sit for 5 minutes.
Change the paddle to a dough hook and beat for 8 minutes.
Transfer dough to a greased bowl and cover with a towel. Let the dough rise for 90 minutes in a warm place.
While the dough rises, make the filling by combining all ingredients except the chopped chocolate.
Punch down the dough and roll it out into a rectangular shape. Spread the filling on top of the dough and sprinkle chopped chocolate, saving a handful for later.
Roll the dough into a log shape and slice it into large rolls.
Preheat the oven to 375°F. Place rolls into a greased 9” to 10” skillet.
Make the espresso milk bath by combining espresso mixture with heavy cream. Stir and pour half of the milk bath over rolls.
Bake for 25 minutes.
Make the glaze by mixing espresso milk with powdered sugar and cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320 kcal