Craving a Sweet Breakfast that feels like a warm hug? These Chocolate Cinnamon Rolls are your answer! Picture fluffy, buttery rolls swirled with rich chocolate and warm cinnamon, then drizzled with a dreamy chocolate glaze that’s pure indulgence. I whipped up this recipe on a lazy Sunday morning when I wanted something extra special, and let me tell you, these rolls are a crowd-pleaser! Perfect for brunch, holidays, or just because, these Chocolate Cinnamon Rolls will make every bite unforgettable.
Ready to bake up some chocolatey magic? Let’s dive into this irresistible Sweet Breakfast recipe!
Why You’ll Love These Chocolate Cinnamon Rolls
- Chocolate Heaven: A double dose of chocolate in the filling and glaze makes these Chocolate Cinnamon Rolls a chocoholic’s dream.
- Soft and Fluffy: Pillowy dough that melts in your mouth, perfect for a Sweet Breakfast.
- Easy to Make: Simple steps that even beginner bakers can master.
- Versatile Treat: Great for breakfast, brunch, or a cozy dessert.
- Make-Ahead Magic: Prep them the night before for a stress-free morning.
Ingredients for Chocolate Cinnamon Rolls
This recipe makes 12 Chocolate Cinnamon Rolls, ideal for sharing at your next Sweet Breakfast gathering.
Dough
- Warm Milk (¾ cup, 110°F): Activates the yeast for a fluffy rise.
- Active Dry Yeast (2¼ tsp, 1 packet): Gives the dough its lift.
- Granulated Sugar (¼ cup): Sweetens the dough lightly.
- Unsalted Butter (¼ cup, melted): Adds richness.
- Large Egg (1): Binds and softens the dough.
- All-Purpose Flour (3½ cups): Provides structure.
- Salt (½ tsp): Enhances flavor.
Chocolate-Cinnamon Filling
- Unsalted Butter (½ cup, softened): Creates a spreadable filling.
- Granulated Sugar (½ cup): Adds sweetness.
- Light Brown Sugar (½ cup, packed): For a caramel-like depth.
- Ground Cinnamon (2 tbsp): Brings warm, cozy vibes.
- Unsweetened Cocoa Powder (¼ cup): Packs a chocolate punch.
Chocolate Glaze
- Heavy Cream (½ cup): Makes the glaze silky.
- Semisweet Chocolate Chips (1 cup): Melts into a luscious topping.
- Vanilla Extract (½ tsp): Rounds out the flavor.
Equipment Needed
- Stand or hand mixer
- Mixing bowls
- Rolling pin
- 9×13-inch baking dish
- Small saucepan
- Sharp knife or dental floss (for cutting rolls)
- Measuring cups and spoons
- Parchment paper (optional)
How to Make Chocolate Cinnamon Rolls
These Chocolate Cinnamon Rolls are a breeze to whip up, delivering a Sweet Breakfast treat that’s as fun to make as it is to eat. Let’s get rolling!
Make the Dough
- In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk melted butter, sugar, and egg. Add the yeast mixture and stir.
- Gradually mix in flour and salt, stirring until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled.
Prepare the Filling
- In a medium bowl, mix softened butter, granulated sugar, brown sugar, cinnamon, and cocoa powder until creamy and spreadable.
Assemble the Rolls
- Roll out the risen dough on a floured surface into an 18×12-inch rectangle.
- Spread the chocolate-cinnamon filling evenly over the dough, leaving a ½-inch border.
- Starting from the long side, tightly roll the dough into a log. Cut into 12 even slices using a sharp knife or dental floss.
Bake the Rolls
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes, until golden and puffed.
Make the Chocolate Glaze
- Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate chips in a heatproof bowl.
- Let sit for 5 minutes, then whisk until smooth. Stir in vanilla extract.
Glaze and Serve
- Let rolls cool for 5 minutes, then drizzle with chocolate glaze. Serve warm for the ultimate Sweet Breakfast experience!
Tips for Perfect Chocolate Cinnamon Rolls
- Check Milk Temperature: Too hot (above 115°F) can kill yeast; aim for 110°F for these Chocolate Cinnamon Rolls.
- Don’t Overknead: Knead until smooth, not tough, for a tender Sweet Breakfast treat.
- Use Dental Floss: Slice rolls cleanly with floss for picture-perfect swirls.
- Don’t Overbake: Pull rolls out when golden to keep them soft and gooey.
- Room-Temperature Butter: Soft butter spreads evenly for a rich filling.
Serving Suggestions
Make these Chocolate Cinnamon Rolls the star of your table with these ideas:
- Morning Bliss: Serve warm for a decadent Sweet Breakfast with coffee or hot cocoa.
- Brunch Spread: Pair with fresh berries, yogurt, or scrambled eggs for a balanced feast.
- Holiday Treat: Perfect for Christmas morning or Valentine’s Day brunch.
- Dessert Vibes: Enjoy as a cozy dessert with a scoop of vanilla ice cream.
- Gifting Idea: Package in a cute box for a thoughtful homemade gift.
Storing Your Chocolate Cinnamon Rolls
Keep these Chocolate Cinnamon Rolls fresh for your next Sweet Breakfast:
- Store: Place in an airtight container at room temperature for up to 2 days.
- Refrigerate: Store in the fridge for up to 1 week. Reheat in the microwave for 20-30 seconds.
- Freeze: Wrap unglazed rolls individually in plastic wrap and freeze in a resealable bag for up to 3 months. Thaw, reheat, and glaze before serving.
- Revive: Microwave with a damp paper towel for 15-20 seconds to restore softness.
Variations to Try
Switch up these Chocolate Cinnamon Rolls for fun twists:
- Nutty Crunch: Add ½ cup chopped pecans or walnuts to the filling for texture.
- Orange Zest: Mix 1 tbsp orange zest into the filling for a citrusy Sweet Breakfast.
- White Chocolate Glaze: Swap semisweet chips for white chocolate for a sweeter glaze.
- Vegan Option: Use plant-based milk, butter, and egg replacer for a vegan-friendly treat.
- Mocha Twist: Add 1 tsp instant coffee to the glaze for a coffee-chocolate vibe.
FAQs About Chocolate Cinnamon Rolls
Can I make these rolls ahead of time?
Yes! Assemble the rolls, cover, and refrigerate overnight. Let them rise for 30 minutes before baking this Sweet Breakfast treat.
Why are my rolls dry?
Avoid overbaking and check oven temperature. Reheat with a damp paper towel to revive this Chocolate Cinnamon Rolls recipe.
Can I use different chocolate?
Absolutely! Try dark or milk chocolate chips in the glaze for your preferred Sweet Breakfast flavor.
How do I know the rolls are done?
They’re ready when golden brown and a toothpick inserted comes out clean, ensuring a soft Chocolate Cinnamon Rolls texture.
Can I use non-dairy milk?
Yes, almond or oat milk works great for a dairy-free version of this Sweet Breakfast delight.
More Breakfast Ideas You’ll Love
- Chocolate Chip Zucchini Muffins
- Fluffy Lemon Ricotta Pancakes: A Bright, Elegant Breakfast
- Mediterranean Baked Feta Egg Recipes
- Best Fluffy Pancake Recipe
Conclusion
These Chocolate Cinnamon Rolls are the ultimate Sweet Breakfast indulgence, blending rich chocolate and warm cinnamon in a fluffy, gooey package. Whether you’re baking for brunch, a holiday, or a cozy morning, these rolls will steal the show. Pin this recipe for your next craving and share your chocolatey creations in the comments below! Visit LaylaCooks.com for more delicious ideas!
Happy baking!
Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Ingredients
For the Dough:
- 3/4 cup warm milk 110°F
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsweetened cocoa powder
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: Combine warm milk and yeast, then let sit until foamy. Mix melted butter, sugar, and egg, then add yeast mixture. Gradually mix in flour and salt to form dough. Knead until smooth and elastic. Let rise in a greased bowl covered with a damp cloth for 1 hour.
- Prepare the Filling: Mix softened butter, granulated sugar, brown sugar, cinnamon, and cocoa powder until well combined.
- Assemble the Rolls: Roll dough into a rectangle, spread filling, and roll into a log. Cut into 12 pieces. Place in a greased baking dish and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes or until golden brown.
- Prepare the Chocolate Glaze: Heat cream until simmering, pour over chocolate chips, let sit, then whisk until smooth. Stir in vanilla extract.
- Glaze and Serve: Drizzle glaze over warm rolls. Serve and enjoy!
Notes
- Ensure milk is warm, not hot, to activate yeast.
- Add chocolate chips or nuts to the filling for extra richness.
- Store leftovers in an airtight container; reheat before serving
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