The Ultimate Easy Guide to Chocolate Cinnamon Rolls Recipe: If you love cinnamon rolls and chocolate, this recipe is a dream come true. These Chocolate Cinnamon Rolls are soft, fluffy, and loaded with a rich chocolate cinnamon sugar filling and gooey chocolate chips.
The Ultimate Easy Guide to Chocolate Cinnamon Rolls Recipe
Topped with a creamy chocolate cream cheese frosting, they’re the ultimate treat for brunch or dessert. Using a combination of the brioche dough method and the tangzhong technique, these rolls are extra tender, moist, and stay fresh for days.
Ingredients for Chocolate Cinnamon Rolls
Tangzhong
- 15 g all-purpose flour
- 75 g whole milk
Dough
- 100 g whole milk (lukewarm)
- 15 g fresh yeast (or dry yeast per packet instructions)
- 30 g granulated sugar
- 280 g all-purpose flour
- 1 large egg
- ½ tsp salt
- 50 g butter (room temperature)
Filling
- 50 g butter
- 50 g dark brown sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 60 g chocolate chips
Frosting
- 35 g butter
- 70 g cream cheese
- 55 g powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
Instructions
Start by making the tangzhong. In a small saucepan, whisk together the milk and flour until smooth. Place it over medium-high heat and stir constantly until it thickens into a paste-like consistency (similar to mashed potatoes). Remove from heat and transfer to a bowl to cool.
Place the tangzhong in the fridge for 15-20 minutes, stirring occasionally to help it cool faster. To prepare the dough, warm the milk until lukewarm (around 37ºC). In the bowl of a stand mixer, crumble the fresh yeast into the milk and stir until dissolved.
Add sugar, flour, the cooled tangzhong, egg, and salt. Using the dough hook attachment, mix on low-medium speed until everything is combined, and no dry flour remains. Gradually add the softened butter in two parts, allowing the first part to fully incorporate before adding the second.
Continue kneading for 8-10 minutes until the dough becomes smooth, tacky, and glossy. Transfer the dough to a clean, lightly oiled bowl. Cover with plastic wrap and a tea towel, and let it rise at room temperature for about an hour, or until it doubles in size.
While the dough rises, prepare the filling. In a small bowl, mix together the butter, brown sugar, cocoa powder, and cinnamon until it forms a smooth paste. Set aside.
Once the dough has risen, punch it down to release air. Roll it out on a lightly floured surface into a rectangle measuring approximately 35×22 cm (14×9 inches). Spread the chocolate cinnamon filling evenly over the dough, then sprinkle with chocolate chips.
Roll the dough tightly into a log, starting from one of the shorter sides. To cut the rolls, use unflavored dental floss or a serrated knife to slice the log into six equal pieces. Arrange the rolls in a parchment-lined baking dish (25×18 cm or a 9-inch round pan). Cover the dish with plastic wrap and a tea towel, allowing the rolls to rise for another 45 minutes.
Meanwhile, preheat the oven to 190ºC (375ºF). Once the rolls have risen, bake them on the second-lowest oven rack for 22-25 minutes. If the tops start to brown too quickly, cover the rolls with aluminum foil during the last 5-10 minutes of baking. Once baked, let the rolls cool slightly on a wire rack.
For the frosting, beat the butter and cream cheese together in a mixing bowl until creamy and smooth. Sift in the cocoa powder and powdered sugar, then add the vanilla extract. Mix everything until fully combined and fluffy. Spread the frosting generously over the warm rolls before serving.
Storage Tips
- Refrigeration: Store the rolls in the fridge, tightly covered, for up to 3-5 days.
- Reheating: Microwave for 20-30 seconds for a warm, freshly baked taste.
Baking Tips for Success
- Use a kitchen scale for precise measurements to ensure the dough’s consistency.
- Don’t overmix the dough: Once ingredients are combined, knead just enough for a soft, smooth texture.
- Choose the right baking pan: Light-colored aluminum pans bake gently, preventing over-browning and ensuring soft, fluffy rolls.
Nutrition
- Carbohydrates: 71g
- Protein: 9g
- Fat: 23g
- Saturated Fat: 14g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 81mg
- Sodium: 378mg
- Potassium: 191mg
- Fiber: 3g
- Sugar: 30g
- Vitamin A: 672IU
- Vitamin C: 0.1mg
- Calcium: 76mg
- Iron: 3mg
These Chocolate Cinnamon Rolls are a decadent twist on the classic recipe, offering a delicious combination of soft brioche dough, rich chocolate filling, and creamy frosting. The tangzhong technique ensures that the rolls remain incredibly moist and fluffy.
Whether you’re enjoying them for a weekend brunch or a special dessert, these chocolatey rolls are bound to impress. Don’t skip the tangzhong step—it’s the secret to the pillowy texture that makes these rolls irresistible!
FAQ’s
1. What is the tangzhong method?
The tangzhong method involves making a paste of milk and flour, which is added to the dough to make it softer and stay fresh longer.
2. Can I use instant yeast instead of fresh yeast?
Yes, just follow the packet instructions for the amount and blooming process.
3. How can I store the rolls?
Keep them in the fridge, tightly covered, for up to 3-5 days. Reheat before serving for the best taste.
4. Can I freeze the dough?
Yes, freeze the dough after the first rise. Thaw it overnight in the fridge and let it rise again before baking.