Chocolate Cinnamon Rolls Glaze (Printable Format)
Tender chocolate rolls filled with cinnamon and drizzled in a silky chocolate glaze. Rich, spiced, comforting.
# Needed Ingredients:
→ Chocolate Cinnamon Roll Filling
01 -
2/3 cup packed light brown sugar
02 -
2 tablespoons black cocoa powder
03 -
1 teaspoon ground cinnamon
04 -
1/4 cup unsalted butter, softened
→ Chocolate Cinnamon Roll Dough
05 -
3 1/4 cups all-purpose flour, plus up to 1/2 cup additional flour if needed
06 -
1/2 cup unsweetened cocoa powder, sifted
07 -
2 teaspoons instant dry yeast or 1 packet
08 -
1 teaspoon fine salt
09 -
1 teaspoon instant espresso or coffee
10 -
1 cup whole milk
11 -
1/2 cup granulated sugar
12 -
1/4 cup unsalted butter, room temperature
13 -
1 large egg, room temperature
→ Chocolate Glaze
14 -
1 tablespoon unsalted butter, room temperature
15 -
2/3 cup milk or dark chocolate chips
16 -
3 tablespoons whole milk
17 -
1 cup powdered sugar
18 -
1 teaspoon vanilla extract or vanilla bean paste
# Preparation Steps:
01 -
In a medium bowl, combine packed light brown sugar, black cocoa powder, and ground cinnamon. Mix well and set aside.
02 -
In a large bowl or the bowl of a stand mixer, combine all-purpose flour, unsweetened cocoa powder, instant dry yeast, fine salt, and instant espresso or coffee.
03 -
In a separate microwave-safe bowl, add whole milk, granulated sugar, and unsalted butter. Heat on high for 60-90 seconds until warm to the touch. Stir the mixture to combine.
04 -
Gradually add the warm milk mixture to the dry ingredients and mix on medium speed using a dough hook until a dough forms. Add in the large egg and mix on low until a sticky dough ball forms.
05 -
Continue mixing on medium speed for 2-3 minutes until the dough becomes elastic. Add additional flour 1 tablespoon at a time as needed until the dough pulls away from the bowl and feels tacky but not sticky.
06 -
Cover the bowl with plastic wrap and let the dough rest for 15 minutes to relax the gluten.
07 -
Generously flour your work surface and roll the dough into a rectangle approximately 12 x 18 inches and 1/4 inch thick.
08 -
Spread softened butter evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the prepared chocolate cinnamon filling evenly over the buttered area and pat gently into the surface.
09 -
Tightly roll up the dough from the long edge toward the uncovered strip. Cut the log into 9 equal pieces using dental floss or a sharp knife.
10 -
Grease an 8 x 8 inch square pan and place the rolls in the pan. Cover with foil and place in a turned-off 200°F oven for 30 minutes to let the rolls rise.
11 -
Remove the pan from the oven and discard the foil. Preheat the oven to 350°F. Bake the rolls for 26-32 minutes, or until desired doneness is reached. Let cool for at least 5 minutes before glazing.
12 -
In a medium bowl, combine unsalted butter, chocolate chips, and whole milk. Microwave on medium-high power for 60 seconds. Stir until the chocolate is melted and fully combined.
13 -
Add powdered sugar and vanilla extract to the chocolate mixture. Stir until the glaze is smooth.
14 -
Drizzle the glaze over the slightly cooled cinnamon rolls and serve warm.
# Supplementary Details:
01 -
Bring butter and egg to room temperature before starting to ensure a smooth dough.
02 -
Monitor the dough's consistency by feel to avoid adding too much flour, as this will keep the rolls light.