Description
Delight in these rich and fluffy Chocolate Cinnamon Rolls, combining the warmth of cinnamon with the indulgence of cocoa powder and hazelnut spread. Perfect for a cozy breakfast or special brunch, these rolls offer a chocolatey twist on a classic treat, topped with a luscious hazelnut glaze.
Ingredients
Scale
Dough
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 packet instant yeast (2 1/4 tsp)
- 1/2 tsp salt
- 1 cup warm milk (110°F)
- 1/3 cup unsalted butter, melted
- 1 large egg
Filling
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- Optional: 1/2 cup crushed nuts (e.g., hazelnuts or pecans)
Icing
- 1 cup powdered sugar
- 1/4 cup hazelnut spread (e.g., Nutella)
- 2-3 tbsp milk
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, instant yeast, and salt. Add the warm milk, melted unsalted butter, and egg. Stir until a soft dough forms. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour until it has doubled in size.
- Make the Filling: In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
- Assemble the Rolls: Once the dough has risen, roll it out on a lightly floured surface into a 12×18 inch rectangle. Evenly spread the softened butter over the dough. Sprinkle the cinnamon sugar mixture evenly over the butter, and if using, scatter the crushed nuts on top. Starting from one long edge, carefully roll the dough into a tight log. Cut the log into 12 equal slices.
- Second Rise: Place the cinnamon roll slices in a greased baking dish, arranging them with space in between to allow for expansion. Cover the dish with a towel or plastic wrap and let the rolls rise for another 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls in the preheated oven for approximately 25 minutes or until they turn golden brown on top.
- Make the Icing: While the rolls are baking, whisk together the powdered sugar, hazelnut spread, and 2 to 3 tablespoons of milk until the icing is smooth and pourable.
- Glaze the Rolls: Remove the cinnamon rolls from the oven and let them cool slightly for 5 to 10 minutes. Drizzle the hazelnut icing generously over the warm rolls.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm, ideally paired with coffee or hot chocolate for a comforting treat.
Notes
- For extra nutty flavor, toast the nuts before adding to the filling.
- Make sure the milk is warm but not hot to activate the yeast properly.
- You can prepare the dough the night before and refrigerate it overnight to develop more flavor.
- Use room temperature butter for easier spreading in the filling.
- Adjust the milk amount in the icing to reach your desired consistency.
- Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
