Swedish bakers accidentally created cinnamon rolls in the 1920s when cocoa powder spilled into kanelbulle dough during a Stockholm bakery mishap.
Chocolate Cinnamon Roll
Indulge in these decadent Chocolate Cinnamon Rolls, where each bite reveals a heavenly swirl of rich cocoa and aromatic cinnamon. Topped with a luscious, warm chocolate glaze that oozes with every pull, these rolls are the ultimate treat to brighten your morning or sweeten your afternoon. Get ready to elevate your breakfast game with this irresistible delight!
Prep
30
min
Cook
20
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- Butter — 7 tbsp (98 g)
- Eggs — 2
- Milk — 1¼ cups (300 ml)
- Milk — 3 tbsp (45 ml)
🫙Pantry Staples(6)
- Chocolate — 3.5 oz (99.2 g)
- Cocoa — 3 tbsp (45 ml)
- Flour — 5 cups (625 g)
- Sugar — ¾ cup (150 g)
- Sugar — ½ cup (100 g)
- Yeast — 2 tsp (10 ml)
🧂Spices & Seasonings(2)
- Cinnamon — 3 tbsp (45 ml)
- Salt — ½ tsp (2.5 ml)
👨🍳 Instructions
- 1
Mix the dough ingredients together and knead until smooth.
- 2
Let the dough rise until doubled in size.
- 3
Roll out the dough, spread the filling, and roll it up.
- 4
Cut into rolls and place in a baking dish.
- 5
Bake at 375°F for 20 minutes.
- 6
Prepare the glaze by melting chocolate with milk and drizzle over the rolls.
💡 Pro Tips
- ✓Proof your dough at 78-82°F for optimal yeast activity - cooler temperatures slow fermentation while hotter temps above 85°F can kill yeast and create dense rolls.timing78-82°F
- ✓Roll your dough to exactly 1/4-inch thickness to ensure even baking and prevent the center from being underdone while edges overbake.technique1/4-inch thickness
- ✓Use unflavored dental floss to cut rolls instead of a knife - sawing with a knife compresses the dough and creates uneven, lopsided rolls.equipment
- ✓Reduce oven temperature to 350°F and extend baking to 25-28 minutes for chocolate rolls because cocoa powder absorbs moisture and requires gentler, longer baking to prevent burning.timing350°F, 25-28 minutes
- ✓Temper your chocolate glaze by heating to 115°F then cooling to 88-90°F before drizzling - this creates a glossy finish that won't bloom or turn chalky.technique115°F to 88-90°F
Share this recipe
Prep
30
min
Cook
20
min
Serves
12
people
Level
intermediate
Share this recipe
Swedish bakers accidentally created cinnamon rolls in the 1920s when cocoa powder spilled into kanelbulle dough during a Stockholm bakery mishap.
Chocolate Cinnamon Roll
Indulge in these decadent Chocolate Cinnamon Rolls, where each bite reveals a heavenly swirl of rich cocoa and aromatic cinnamon. Topped with a luscious, warm chocolate glaze that oozes with every pull, these rolls are the ultimate treat to brighten your morning or sweeten your afternoon. Get ready to elevate your breakfast game with this irresistible delight!
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- Butter — 7 tbsp (98 g)
- Eggs — 2
- Milk — 1¼ cups (300 ml)
- Milk — 3 tbsp (45 ml)
🫙Pantry Staples(6)
- Chocolate — 3.5 oz (99.2 g)
- Cocoa — 3 tbsp (45 ml)
- Flour — 5 cups (625 g)
- Sugar — ¾ cup (150 g)
- Sugar — ½ cup (100 g)
- Yeast — 2 tsp (10 ml)
🧂Spices & Seasonings(2)
- Cinnamon — 3 tbsp (45 ml)
- Salt — ½ tsp (2.5 ml)
👨🍳 Instructions
- 1
Mix the dough ingredients together and knead until smooth.
- 2
Let the dough rise until doubled in size.
- 3
Roll out the dough, spread the filling, and roll it up.
- 4
Cut into rolls and place in a baking dish.
- 5
Bake at 375°F for 20 minutes.
- 6
Prepare the glaze by melting chocolate with milk and drizzle over the rolls.
💡 Pro Tips
- ✓Proof your dough at 78-82°F for optimal yeast activity - cooler temperatures slow fermentation while hotter temps above 85°F can kill yeast and create dense rolls.timing78-82°F
- ✓Roll your dough to exactly 1/4-inch thickness to ensure even baking and prevent the center from being underdone while edges overbake.technique1/4-inch thickness
- ✓Use unflavored dental floss to cut rolls instead of a knife - sawing with a knife compresses the dough and creates uneven, lopsided rolls.equipment
- ✓Reduce oven temperature to 350°F and extend baking to 25-28 minutes for chocolate rolls because cocoa powder absorbs moisture and requires gentler, longer baking to prevent burning.timing350°F, 25-28 minutes
- ✓Temper your chocolate glaze by heating to 115°F then cooling to 88-90°F before drizzling - this creates a glossy finish that won't bloom or turn chalky.technique115°F to 88-90°F