Description
Homemade chocolate cinnamon rolls deliver a rich, indulgent breakfast experience from scratch. Sweet cocoa-infused dough and warm spices create a delightful morning treat you cannot resist.
Ingredients
Scale
- 4 cups / 480 g all-purpose flour
- 2 large eggs
- 2 ½ tsps active dry yeast
- 1 cup / 237 mL warm milk
- ½ cup / 100 g granulated sugar
- 5 tbsps / 71 g unsalted butter, melted
- 6 tbsps / 85 g unsalted butter, softened
- 4 oz / 113 g semi-sweet chocolate bar, chopped
- ½ cup / 100 g dark brown sugar
- 2 tbsps unsweetened cocoa powder
- 1 package espresso / 0.09 oz / 2.5 g
- ½ cup / 120 mL hot water
- ½ cup / 120 mL heavy cream
- 1 ¼ cups / 150 g powdered sugar
- 1 tsp vanilla extract
- ½ tsp pure vanilla extract
- ½ tbsp cinnamon
- ½ tbsp cocoa powder
- 1 tsp salt
Instructions
- Activate Yeast: Warm milk to lukewarm and dissolve yeast, allowing it to bloom for 10 minutes until frothy and aromatic.
- Develop Dough Base: Blend eggs, melted butter, sugar, and vanilla extract into the yeast mixture, creating a smooth, uniform liquid foundation.
- Form Dough Structure: Integrate flour and salt using a dough hook, kneading until the mixture transforms into an elastic, silky dough with robust gluten networks.
- First Proofing Stage: Transfer dough to an oiled container, cover, and let rise in a warm environment until volume doubles, creating a puffy, pillowy texture.
- Prepare Filling Components: Combine cinnamon, butter, and sugar into a rich, fragrant spread while simultaneously rolling the proofed dough into a precise rectangular shape.
- Assembly and Rolling: Distribute filling evenly across the dough, strategically scatter chocolate pieces, then tightly roll into a compact log, maintaining consistent tension.
- Portioning and Positioning: Slice the log into generously sized rolls and arrange in a well-greased skillet, allowing minimal spacing for potential expansion.
- Moisture Enhancement: Create an espresso milk bath by mixing espresso and heavy cream, then gently pour half the liquid over the rolls to infuse depth and moisture.
- Baking Finale: Preheat oven and bake until rolls achieve a golden-brown exterior with a tender, pillowy interior.
- Finishing Touch: Craft a decadent glaze by whisking remaining espresso milk with powdered sugar and cocoa powder, then drizzle over warm rolls and garnish with reserved chocolate fragments.
Notes
- Activate Yeast Perfectly: Ensure milk is lukewarm (110-115°F) to help yeast bloom without killing it, creating a fluffy texture.
- Master Dough Consistency: Knead until smooth and elastic, which develops gluten and prevents dense, heavy rolls.
- Control Rising Environment: Place dough in warm, draft-free spot around 80-85°F for optimal proofing and volume expansion.
- Glaze Application Technique: Pour glaze while rolls are warm for maximum absorption and most decadent flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg