Chocolate Cinnamon Rolls

1. Activate the Yeast

Dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave it to stand until foamy. It takes about 5–10 minutes.

2. Make the Dough

Heat 250 millilitres of milk in a saucepan and melt 75 grams of unsalted butter in it. Allow it to cool to room temperature, then add an egg along with 75 grams of caster sugar and whisk.

In a large mixing bowl, combine 550 grams of plain flour, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Stir briefly.

Add the milk mixture as well as the activated yeast. Knead with the dough hook of the mixer for 5–7 minutes, until a smooth and elastic dough forms.

Transfer the dough to a greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

3. Make the Filling

Melt 120 grams of unsalted butter and 120 grams of dark chocolate together over low heat.

Stir in 60 grams of unsweetened cocoa powder, 120 grams of brown sugar, 1½ teaspoons of cinnamon, 1 teaspoon of vanilla extract, and a pinch of salt.

Let the filling cool until spreadable.

4. Roll out the Dough and Fill

Transfer the risen dough to a lightly floured surface and roll it out into a 25×40 cm rectangle (approximately 9”×15”).

Spread the filling evenly over the dough.

5. Roll up the Dough and Slice

Starting from one of the longer sides, carefully roll the dough into a log shape. Using a sharp knife or unflavoured dental floss, cut the log into 12 individual rolls. Aim for 2.5–3.5 cm  (1–1 ½”) thick. Arrange the sliced rolls in a greased baking dish, leaving some space between them for the second rise. Cover the rolls with a clean kitchen towel and leave them to rest for half an hour.

6. Preheat the Oven

While the rolls are resting, preheat your oven to 180°C (350°F) with the rack in the middle position.

7. Bake the Rolls

Once the oven has reached the desired temperature, place the baking dish in the oven and bake for approximately 22–25 minutes, or until the rolls turn golden brown on top. After baking, let the cinnamon rolls cool slightly.

8. Make the Ganache

Heat 100 millilitres of cream until steaming. Pour over 150 grams of roughly chopped chocolate, and wait 1 minute. Add 20 grams of unsalted butter and stir until silky.

9. Serve

Spread the chocolate ganache generously over the Chocolate Cinnamon Rolls. Make sure the rolls are still a bit warm so that the ganache can melt slightly and create a luscious glaze. Sprinkle with some additional chocolate shavings or chopped chocolate.

Baker’s Note

Use good cocoa and 55–65% chocolate for the filling — this gives depth without bitterness.

Tips for Perfect Chocolate Cinnamon Rolls

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8–10 minutes by hand, or 5–7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Unflavoured dental floss is particularly suitable for clean cuts.
• Cooling Time: Allow the rolls to cool for about 10 minutes before frosting. This prevents the frosting from melting too much and running off the buns.

Variations to Try

• Chocolate Orange Rolls: Add 1 tablespoon of orange zest to the filling. Top with a thin orange glaze before the chocolate ganache.
• Black Forest Rolls: Add chopped cherries (fresh or frozen + drained) on top of the filling. Optionally top with a swirl of whipped cream.
• Hazelnut Praline Rolls: Add a layer of finely chopped toasted hazelnuts over the chocolate filling. Finish with a Nutella-style swirl in the ganache.

Looking for more chocolatey recipes? Check out the following recipes:

Chocolate Swiss Roll

Chocolate Raspberry Bars

Chocolate Tart

Final Thoughts

Warm, soft, and covered in glossy chocolate — these rolls bring comfort to any morning or afternoon coffee. And the best part? This is only the first chapter. More roll inspiration is on the way.