Luscious Chocolate Cinnamon Rolls Glaze

Every bite is soft cocoa bread rolled up with a swirl of dark chocolate cinnamon sugar All finished with a dreamy chocolatey icing This is comfort food you’ll want all day long

Whenever I have brunch my friends always request these rolls They’re a fresh take that brings cozy vibes and the most amazing smell to the house

Irresistible Ingredients

• Vanilla extract: brings fragrance to the glaze Go for real if you can
• Powdered sugar: thickens and sweetens up the glaze
• Milk or dark chocolate chips: gets melted for the glossy topping Use whichever kind makes you happiest
• Ground cinnamon: classic warmth Ceylon gives a better mild heat if you’ve got it
• Black cocoa powder: the secret weapon behind that deep chocolate taste and color
• Light brown sugar: adds rich caramel notes to the filling Pick the soft stuff if you can
• Large egg: binds things and helps the rolls turn out tender Grab a fresh one if possible
• Unsalted butter: gives buttery richness and flavor Use your favorite
• Whole milk: makes the dough soft and rich Stick with whole for fluffiness
• Instant espresso or coffee: gives the chocolate more depth and balances the spice
• Granulated sugar: simple sweetness for the dough
• Fine salt: sharpens the flavors and keeps everything in balance
• Instant dry yeast: lets your rolls rise and stay pillowy Just check that it’s fresh
• Unsweetened cocoa powder: deepens chocolate flavor Try a good Dutch process for the best color
• All-purpose flour: the base that gives the dough its soft chewy texture Unbleached keeps it springy

Step-by-Step Directions

Glaze and Dig In:

After they've cooled for a little bit drizzle lots of glaze all over while they’re still slightly warm Enjoy every gooey bite

Make the Chocolate Glaze:

Put softened butter, chocolate chips, and milk in a bowl Microwave to melt Stir until smooth Add powdered sugar and vanilla and whisk until creamy

Bake:

Pop the pan into a preheated oven at three fifty and bake until the edges are golden About twenty-six to thirty-two minutes is enough

First Rise:

To proof let the rolls rise in a switched-off warm oven covered with foil for half an hour You want them to puff and touch a bit

Cut and Set in Pan:

Slice the rolled log into nine pieces for perfect thickness Dental floss makes it easy Arrange them in a greased pan with spirals showing

Shape and Fill the Dough:

Flour your counter and roll out dough into a rectangle Spread the filling over everything but leave a strip bare so the roll seals up Roll up tightly from one long side to the open edge

Let Dough Chill:

Put plastic wrap over your bowl Let the dough chill out for about fifteen minutes It’ll be easier to roll then A bit of steam on the wrap is normal

Knead It:

Mix the dough, bump up the speed, and knead for around three minutes Add flour if sticky bit by bit It should be tacky not messy

Add in the Egg:

Crack an egg into the bowl and run your mixer real low until the dough pulls together It’ll stick to itself—not the sides anymore

Make the Dough:

Combine all-purpose flour, sifted cocoa, yeast, espresso powder, and salt in a big bowl Toss or stir until mixed

Warm Up Wet Stuff:

Mix together milk, sugar, and butter in a bowl Microwave till just warm Butter should melt when you stir it together

Mix Dough with Warm Liquids:

Pour the warm wet ingredients into the dry in your bowl Mix with the dough hook until you get a rough sticky ball

Put Together the Filling:

Mix together brown sugar, black cocoa, and cinnamon Tumble it all in a bowl Blend well, set aside till you’re ready to roll

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Important to Know

You can’t beat the look of that first slice—twisted chocolate ribbons inside My niece once claimed a whole one right out of the pan and I still think about that grin

How to store

Wait for your rolls to cool off first Toss them together in an airtight box They’re good on the counter for two days For longer, wrap and stick in the freezer Three months works great Just warm them gently later and glaze again if you want

Switch it up

If you can’t find black cocoa, regular Dutch cocoa works Fine to use chopped chocolate in the middle if you don’t have chips Almond milk is a handy stand-in for whole milk but go full-fat if possible No espresso Don’t sweat it Use extra cocoa and a bit more cinnamon instead

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Fun ways to serve

Try these warm with more glaze or a scoop of vanilla ice cream Want to share Set them out with coffee and berries for brunch They cut neatly so they’re easy to serve and make awesome gifts too

Background

Cinnamon rolls have held a special spot in American homes forever This chocolate-packed kind mixes the best parts of European cocoa breads with the familiar swirl of our favorite buns Feels extra fancy but super nostalgic

Common Questions

→ How can I make sure my dough turns out super soft?

Let your ingredients warm up to room temp first, knead until the dough stretches smoothly, and don’t rush the rising step. That way you’ll get rolls that are crazy fluffy.

→ Do I need to add espresso powder?

Espresso powder just wakes up the chocolate flavor, but you can skip it or swap in a little instant coffee. Either way is fine for texture.

→ Could I fill these with milk chocolate instead of dark?

Definitely. Milk chocolate makes things a bit sweeter, dark brings more intense flavor. Go with what sounds best to you.

→ What’s an easy way to slice the dough log?

Slide some plain dental floss under the dough and pull to cut. It makes perfect even pieces and doesn't smash your nice rolls.

→ How will I know my rolls are baked all the way?

Look for the outsides to get a light golden color and the middle rolls to spring back gently but still feel soft. Then you know they’re ready.

→ Can I prep the dough in advance?

Yup! Let your formed rolls hang out in the fridge overnight before baking. Pop them in the oven in the morning for easy fresh treats.