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Decadent Hot Chocolate Cinnamon Rolls with Gooey Chocolate Glaze

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These hot chocolate cinnamon rolls combine the cozy flavors of cinnamon rolls and rich cocoa, topped with a luscious gooey chocolate glaze. Perfect for a decadent breakfast or brunch treat.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-processed preferred)
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 cup (240ml) warm whole milk (about 110°F/43°C)
  • 6 tbsp (85g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1 cup (200g) packed brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp unsweetened cocoa powder (for filling)
  • 6 tbsp (85g) softened unsalted butter (for filling)
  • 1 ½ cups (180g) powdered sugar
  • ¼ cup (25g) unsweetened cocoa powder (for glaze)
  • ¼ cup (60ml) whole milk (adjust for consistency)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with 1 tsp sugar and yeast. Stir gently and let it sit for 5–7 minutes until frothy.
  2. Mix the dry ingredients: In a large bowl or stand mixer, whisk together flour, sugar, cocoa powder, and salt.
  3. Add wet ingredients: Pour in the frothy yeast mixture, melted butter, and eggs. Mix on low speed until dough comes together.
  4. Knead the dough: Knead on a floured surface or with the stand mixer’s dough hook for about 8–10 minutes until smooth and elastic.
  5. Let it rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. Prepare the filling: Mix softened butter, brown sugar, cinnamon, and cocoa powder until well combined and spreadable.
  7. Roll out the dough: On a floured surface, roll dough into a 16×12 inch rectangle. Spread filling evenly, leaving a small border.
  8. Shape the rolls: Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 even slices.
  9. Second rise: Arrange rolls in greased 9×13-inch pan, cover, and let rise 30–45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown. Tent with foil if browning too fast.
  11. Make the glaze: Whisk powdered sugar, cocoa powder, milk, vanilla, and salt until smooth. Adjust milk for pourable consistency.
  12. Glaze and serve: Let rolls cool 10 minutes, then drizzle glaze generously while warm. Serve immediately.

Notes

Use warm milk at about 110°F to activate yeast properly. If dough is sticky, dust lightly with flour when rolling. Dental floss works well for cleanly slicing rolls. Glaze while rolls are warm for best gooey texture. For dairy-free, substitute milk and butter accordingly. Gluten-free flour blends can be used but will alter texture.

Nutrition

Keywords: hot chocolate cinnamon rolls, chocolate cinnamon rolls, gooey chocolate glaze, cinnamon roll recipe, chocolate breakfast rolls

Find it online: https://emacrave.com/decadent-hot-chocolate-cinnamon-rolls-recipe-easy-gooey-chocolate-glaze-tutorial/