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Decadent Double Chocolate Cinnamon Rolls with Gooey Espresso Glaze

A single, fluffy chocolate cinnamon roll generously drizzled with thick, glossy chocolate sauce.
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Make soft, fluffy chocolate cinnamon rolls using a rich cocoa dough and a decadent chocolate filling. These bakery style chocolate rolls are topped with a simple, gooey espresso glaze for the best homemade chocolate rolls experience.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 cup semi-sweet chocolate chips (for filling)
  • 1/4 cup strong brewed espresso or coffee, cooled (for glaze)
  • 2 cups powdered sugar (for glaze)
  • 4 ounces cream cheese, softened (for glaze)
  • 1/4 cup unsalted butter, softened (for glaze)

Instructions

  1. In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the flour, cocoa powder, and salt.
  3. To the yeast mixture, add the remaining granulated sugar, egg, and melted butter. Mix well.
  4. Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. While the dough rises, prepare the chocolate filling: In a medium bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Stir in the chocolate chips.
  8. Gently punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
  9. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  10. Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
  11. Cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking dish.
  12. Cover the dish loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  13. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are set.
  14. While the rolls bake, prepare the espresso glaze: In a bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and espresso until the glaze is creamy and pourable.
  15. Remove the rolls from the oven and let them cool slightly for 10 minutes. Drizzle the warm rolls generously with the gooey chocolate espresso glaze before serving.

Notes

  • For extra soft cinnamon rolls, cover the pan with foil for the first 15 minutes of baking.
  • You can prepare the dough the night before, let it rise once, punch it down, place it in the pan, cover, and refrigerate overnight. Add an extra 30 minutes of proofing time before baking if using the overnight method.
  • If you do not have espresso powder, use 1/4 cup of strong cooled coffee for the glaze.

Nutrition

Find it online: https://cookincorner.com/chocolate-cinnamon-rolls-recipe/