Adding cocoa powder to your cinnamon rolls takes these chocolate cinnamon rolls to the next level. It tastes just like a chocolate babka with a touch of spice. And they get ready in only one hour.
Table of Content
Cinnamon rolls, babka, and rugelach rolls are my kid's favorite treats that get done ever so often. In fact, I always make a double batch and keep the rest in the freezer for the kids to snack on.
Why make these cinnamon rolls?
- Most of the ingredients are simple pantry staples. So you can make them any time at all.
- The dough needs only 20 minutes to rise and 20 minutes to proof and 20 minutes to bake. As a result, these rolls get ready in just over an hour.
- The dough is very versatile and can be used to make many other types of sweet bread such as classic homemade cinnamon rolls.
- Today, I am making these with chocolate and cream cheese. But you can also use cinnamon sugar for the filling and glazed with condensed milk or cream cheese.
Timeline and process
- Prepare the dough - 20 minutes
- Rise - 20 mins up to overnight
- Fill and shape the rolls - 10 mins
- Proof the rolls - 20 mins
- Bake the rolls - 20 to 25 mins
- Glaze - 10 mins
Ingredients and substitutes
- Flour - I like using bread flour because it makes wonderful, soft, fluffy, and chewy bread.
- Cocoa powder - I find using cocoa powder for baking bread works better because it does not burn easily unlike chocolate.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. You can also use:
- 2 ¼ or one package of Active dry yeast
- 21 grams of fresh yeast
- Sugar/Honey - This is a sweet bread and you can use honey in the dough instead of sugar.
- Butter – This is an enriched dough. I like adding butter not just to feed the yeast but also to add flavor. You can use margarine or oil instead as well.
- Eggs - Add a lot of flavor to the bread, and also give a tender crumb and strengthen the texture.
- Milk - Enhances the flavor, and tenderizes the dough giving it a soft texture.
- Cinnamon - Use good quality cinnamon from a trusted source that will give you that cinnamon flavor, not just the woody texture.
How to make chocolate cinnamon rolls
Dough
- Yeast mixture - In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, butter, and eggs.
- Combine - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. - Knead -once all the flour is well incorporated, knead on medium speed for 18 to 20 minutes.
Pro tip - To knead by hand transfer to a well-dusted worktop and knead for 20 to 25 minutes. - Bowl - When the dough is soft, shiny but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm oven with the light on. Let rise for 20 minutes until almost doubles in volume.
Pro tip - I like to turn the oven on minimum heat for 5 minutes then switch it off. This ensures the oven is warm. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Chocolate cinnamon filling
- Combine the cocoa powder, butter, cinnamon, salt, and vanilla extract. Set aside.
- Transfer the dough to a lightly floured surface. Roll into a 16 x 12 rectangle (16 inches long and 12 inches wide).
Pro tip - The measurement is a guideline. You want to roll the dough to about ⅛ thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. - Drop spoonfuls of the cinnamon mixture. Then, use an offset spatula to spread evenly making sure to get to all the edges too.
- Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half then half again until you have 16 buns.
Pro tip - You can use a sewing thread or knife but a bench scraper works well too.
Proof and bake
- Lightly spray a 13 x 9 baking pan or sheet pan. Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise in the oven for 20 minutes.
Pro tip - If you place them in a warm oven with the light only they will rise in just 20 minutes. - About 10 minutes before baking, preheat the oven at 375°F / 190°C / Gas Mark 5.
- Once the oven is hot, bake for about 25 to 28 minutes until the tops are lightly golden brown. And if necessary, tent the top with foil to prevent browning too much.
Pro tip - If you are not going to glaze them with cream cheese you may want to brush them with an egg wash before baking (egg is one beaten egg with 2 tablespoon of water). - When done, remove from the oven and cool until just warm.
Pro tip - I like to add the cream cheese glaze on the cinnamon rolls when they are warm, so some of the melted glazes gets absorbed inside the rolls.
Cream cheese glaze
- Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Then, slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls.
Pro tip - You can also serve some cinnamon rolls without glaze because these are also delicious on their own.
Tips for Success
- These cinnamon rolls recipe uses an enriched yeast dough, which can be made quickly. And yet, if you want to enhance the flavor of yeast dough, let it rise overnight in the fridge rather than on the countertop. The cool slow rise really adds a nice depth of flavor just like you get in a bakery.
- These rolls are usually baked in a baking dish but you can also use bake them in a sheet pan as I have today.
- Keep all your equipment on hand before you spread the chocolate. This keeps the mess to a minimum.
- To make cutting and twisting easier, chill the rolled dough for 15 minutes after you spread the chocolate. The butter in the dough will chill and make it easier to divide and twist.
- This is an enriched dough, so if you find that the top is getting too dark before it is fully baked, tent it loosely with a foil.
Troubleshooting
- Why are my cinnamon rolls gummy? adding too much flour will make the cinnamon rolls hard and eventually they soak up moisture and become very gummy.
- Why are the rolls not fluffy? Adding too much flour or not proofing them long enough can prevent them from reaching full volume or gaining fluffiness
- How to prevent hard cinnamon rolls? Adding too much flour or not proofing them long enough can be a cause. Also, over-proofing them can cause them to sink in the oven making them hard.
More sweet bread
How long will these chocolate cinnamon rolls keep?
These cinnamon rolls will keep at room temperature for 2 days. You can keep them in the fridge for a week properly wrapped. You can even freeze them for a month.
How do you make soft chocolate cinnamon rolls?
When you take the cinnamon rolls out of the oven keep them covered for 10 minutes. This will let the steam cool inside the rolls keeping them moist.
What is the best filling for cinnamon rolls?
Cinnamon rolls can be filled with many different fillings from cinnamon sugar, chocolate, and fruit filling to caramels or apple pie and pecan pie. The options are endless.
What do you glaze cinnamon rolls with?
The most common glaze used on cinnamon rolls is cream cheese but you can use others too such as condensed milk, caramel, butterscotch, sugar glaze, ganache, or frosting.
Printable Recipe
Chocolate Cinnamon Rolls
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F /190°C / Gas Mark 5
Difficulty: Easy
Calories: 338kcal
Adjust Servings Here: 16 rolls
Description
Adding cocoa powder to your cinnamon rolls takes these chocolate cinnamon rolls to the next level. It tastes just like a chocoalte babka with the touch of spice. And they get ready in only one hour.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough - Total weight 875 grams - 64% Hydration
- 240 grams (1 cups) Warm milk (110F)
- 9 grams (2¼ teaspoon) Instant dry yeast ((1 packet))
- 100 grams (2 large) Egg
- 60 grams (4 tablespoon) Unsalted butter (room temperature )
- 30 grams (2 tablespoon) Honey (or sugar)
- 500 grams (4 cups) All-purpose flour
- 9 grams (1¼ teaspoon) Salt
Filling
- 80 grams (¼ cup) Cocoa powder
- 90 grams (½ cup) Powdered sugar
- 90 gram (6 cup) Butter
- 2 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Cream cheese frosting
- 226 grams (1 cup) Cream cheese
- 2 tablespoon Powdered sugar
- 2 tablespoon Milk (whole )
- 1 teaspoon Vanilla extract
Instructions
Dough
- Yeast mixture - In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, butter, and eggs.240 grams Warm milk, 60 grams Unsalted butter, 100 grams Egg, 9 grams Instant dry yeast, 30 grams Honey
- Combine - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.500 grams All-purpose flour, 9 grams Salt
- Knead -once all the flour is well incorporated, knead on medium speed for 18 to 20 minutes.Pro tip - To knead by hand transfer to a well-dusted worktop and knead for 20 to 25 minutes.
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm oven with the light on. Let rise for 20 minutes until almost double in volume. Pro tip - I like to turn the oven on minimum heat for 5 minutes then switch it off. This ensures the oven is warm. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Chocolate cinnamon filling
- Combine the cocoa powder, butter, cinnamon, salt, and vanilla extract. Set aside.80 grams Cocoa powder, 90 grams Powdered sugar, 90 gram Butter, 2 teaspoon Ground cinnamon, 1 teaspoon Vanilla extract, ¼ teaspoon Salt
- Transfer the dough to a lightly floured surface. Roll into a 16 x 12 rectangle (16 inches long and 12 inches wide).Pro tip - The measurement is a guideline. You want to roll the dough to about ⅛ thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls.
- Drop spoonfuls of the cinnamon mixture. Then, use an offset spatula to spread evenly making sure to get to all the edges too.
- Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half then half again until you have 16 buns. Pro tip - You can use a sewing thread or knife but a bench scraper works well too.
Proof and bake
- Lightly spray a 13 x 9 baking pan or baking sheet. Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise in the oven for 20 minutes. Pro tip - If you place them in a warm oven with the light only they will rise in just 20 minutes.
- About 10 minutes before baking, preheat the oven at 375°F / 190°C / Gas Mark 5.
- Once the oven is hot, bake for about 25 to 28 minutes until the tops are lightly golden brown. And if necessary, tent the top with foil to prevent browning too much.Pro tip - If you are not going to glaze them with cream cheese you may want to brush them with an egg wash before baking (egg what is one beaten egg with 2 tablespoon of water).
- When done, remove from the oven and cool until just warm. Pro tip - I like to add the cream cheese glaze on the cinnamon rolls when they are warm so some of the melted glaze gets absorbed inside the rolls.
Cream cheese glaze
- Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth.226 grams Cream cheese, 2 tablespoon Powdered sugar, 2 tablespoon Milk, 1 teaspoon Vanilla extract
- Then, slather generously over the warm cinnamon rolls. Or, pipe it over the cinnamon rolls. Pro tip - You can also serve some cinnamon rolls without glaze because these are also delicious on their own.
Recipe Notes & Tips
- These cinnamon rolls recipe uses an enriched yeast dough, which can be made quickly. And yet, if you want to enhance the flavor of yeast dough, let it rise overnight in the fridge rather than on the countertop. The cool slow rise really adds a nice depth of flavor just like you get in a bakery.
- These rolls are usually baked in a baking dish but you can also use bake them in a sheet pan as I have today.
- Keep all your equipment on hand before you spread the chocolate. This keeps the mess to a minimum.
- To make cutting and twisting easier, chill the rolled dough for 15 minutes after you spread the chocolate. The butter in the dough will chill and make it easier to divide and twist.
- This is an enriched dough, so if you find that the top is getting too dark before it is fully baked, tent it loosely with a foil.
- Overnight Cinnamon Rolls
- Once you have prepared and cut the cinnamon rolls - place them in the baking pan. (fill the rolls step 6)
- Cover them with plastic or aluminum foil (to prevent them from drying out)
- Keep them in the fridge for 8 to 12 hours.
- The next morning - remove them from the oven and let thaw for about 1 to 1 ½ hours.
- Preheat the oven at 190 C / 375 F
- Eggwash (optional)
- Bake for 25 to 30 minutes until golden brown
- Make-ahead chocolate cinnamon rolls dough
- Prepare the dough (step 13) but instead of proving it on the counter for an hour
- Place the bowl in the fridge for 8 to 12 hours.
- Remove from the fridge - thaw, and proof until double in volume. This can take 2 to 2 ½ hours because the dough has to thaw first.
- Once doubled continue with the recipe above - to fill, slice, proof, and bake.
- Freezing unbaked chocolate cinnamon rolls
- This can be done if you want to make quick cinnamon rolls on holidays and weekends without having to wait hours for the rolls to thaw and proof.
- You follow the recipe above until baking.
- Bake the cinnamon rolls for just 15 minutes - these will be underbaked of course.
- Remove them from the oven - let cool completely.
- Once cooled wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn)
- Freeze for up to a month
- Thaw in the fridge overnight then on the counter for an hour to bring to room temperature.
- Continue baking at 190 C 375 F for 15 to 20 minutes or until golden brown.
- Freezing baked chocolate cinnamon rolls
- I like to freeze rather than put leftover cinnamon rolls in the fridge. The fridge dries them out.
- Once baked cool them completely. Separate them so you can remove a few at a time.
- Place them in freezer-safe storage bags
- Freeze for up to three months.
- Best to thaw in the fridge overnight then warm them in the oven wrapped in foil.
- My kids just put the frozen cinnamon rolls in the microwave for 30 to 45 seconds. The condensation helps keep them moist.
Nutrition Information
Calories: 338- kcalCarbohydrates: 50- gProtein: 7- gFat: 12- gSaturated Fat: 7- gCholesterol: 44- mgSodium: 381- mgPotassium: 108- mgFiber: 2- gSugar: 21- gVitamin A: 445- IUCalcium: 87- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Amy Casey
I have bookmarked this one to make this weekend. I love that I can make it in advance too. And cinnamon and chocolate are a favorite flavor combo.
Heather
So yes, these are basically handheld babka and I am OBSESSED! Chocolate makes everything better 🙂 Thank you for sharing your great tips for making ahead!