Description
Delight in these rich and fluffy Chocolate Cinnamon Rolls, combining the comforting flavors of cinnamon and cocoa in a soft, tender dough. Perfect for a cozy breakfast or sweet treat, these rolls are topped with a luscious hazelnut glaze that adds an irresistible finishing touch.
Ingredients
Scale
Dough Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 packet instant yeast (2 1/4 tsp)
- 1/2 tsp salt
- 1 cup warm milk (110°F)
- 1/3 cup unsalted butter, melted
- 1 large egg
Filling Ingredients
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- (Optional) 1/2 cup crushed nuts (e.g., hazelnuts or pecans)
Icing Ingredients
- 1 cup powdered sugar
- 1/4 cup hazelnut spread (e.g., Nutella)
- 2–3 tbsp milk
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, instant yeast, and salt. Add the warm milk, melted unsalted butter, and the large egg. Stir until a soft dough forms. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Make the Filling: In a small bowl, combine the brown sugar and ground cinnamon thoroughly to make the cinnamon sugar mixture.
- Assemble the Rolls: Punch down the risen dough and roll it out on a floured surface into a 12 by 18-inch rectangle. Spread the softened unsalted butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the buttered surface, and optionally sprinkle the crushed nuts evenly over the cinnamon sugar. Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal slices.
- Second Rise: Arrange the rolls in a greased baking dish with some space between each to allow for expansion. Cover the dish and let the rolls rise again for about 30 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for approximately 25 minutes or until they are golden brown on top.
- Make the Icing: While the rolls are baking, whisk together powdered sugar, hazelnut spread, and 2 to 3 tablespoons of milk until you achieve a smooth, pourable glaze.
- Glaze the Rolls: Remove the rolls from the oven and allow them to cool slightly for about 5 to 10 minutes. Drizzle the hazelnut icing generously over the warm rolls.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm, ideally paired with a cup of coffee or hot chocolate for a cozy, indulgent treat.
Notes
- For extra richness, substitute whole milk with half-and-half or add a bit of cream to the milk.
- You can substitute hazelnut spread with chocolate ganache or cream cheese frosting if preferred.
- Cover the rolls loosely while baking if they brown too quickly.
- The optional nuts add a nice crunch but can be omitted for a nut-free version.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
