Chocolate Cinnamon Rolls Recipe - Easiest Recipe Ever

These chocolate cinnamon rolls are made with chocolate, cocoa, and ground cinnamon, and they are topped with a cream cheese icing. They look and taste absolutely perfect. 

– 40g or ⅓ cup bread flour – 240g or 1 cup water – 7g or 1 packet instant yeast – 60g or ¼ cup warm water – 100g or ½ cup granulated sugar – 500g or 4 cups bread flour – 2 egg – 60g or ¼ cup canola oil – 3 tablespoons milk powder or buttermilk powder – ½ tsp fine sea salt – 2 teaspoons pure vanilla extract Filling – 85g or 6 tablespoons butter unsalted – 85g chocolate chopped – 40g or ⅓ cup powdered sugar – 35g or ⅓ cup cocoa – 2 teaspoons cinnamon – Pinch fine sea salt – 1 tsp pure vanilla – ½ cup heavy cream to pour over (optional) Glaze – 2 tablespoons cream cheese – 1 cup powdered sugar – 1 tsp vanilla bean – Pinch salt – 2-4 tablespoons milk – 2 tablespoons cocoa optional




In a small pot, mix flour and water for roux. Gloopy thicken over medium heat. Chill slightly. Stir yeast, quarter cup warm water, and pinch of sugar. Let foam for two minutes. 

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STEP  1 .

Put flour on yeast. Pour in eggs, sugar, oil, powder, salt, vanilla, and roux. Knead the dough for 5 minutes on medium speed until it's sticky and shapeless. 

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Cover an oiled bowl with plastic. Allow to double at room temperature for 2 hours.  

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Smoothly combine butter and chocolate in a pot. Stop cooking and add cinnamon, salt, vanilla, cocoa, and powdered sugar. Reheat or add milk if thick. Spreadability, 

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Not runniness. Coat 13x9 pan. Flour and roll the dough into a 13x20-inch rectangle. From the shorter side, roll the dough into a log after filling. A bread knife or unwaxed dental floss can cut the log into 1" rounds.  

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Pan cake. Make rolls rise twice (2,1,2,1,2). Let the dough rise under a tea towel for 45-60 minutes until it slowly bounces back but leaves an indentation. Do not bake if it heals quickly. 

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The rolls can finish rising at room temperature while the oven heats after partially rising overnight in the fridge. Turn on oven to 350. Rolls with heavy cream should be golden after 35 minutes .

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Mix glaze ingredients. Milk thins cocoa. Glaze thin, runny rolls immediately or cooled. Serve hot. Put overnight rolls in an airtight container and microwave for 30 seconds. 

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See Also

Pistachio Cardamom Rolls Recipe